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Sindhi Kadhi
4.9 from 21 votes

Sindhi Kadhi

Sindhi kadhi is a spiced Indian vegetable curry thickened with chickpea flour. It's a versatile curry that you can make using any beans or veggies that you have on hand! (soy-free, nut-free with gluten-free option)

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2
Calories: 159 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 teaspoon neutral cooking oil generic cooking oil
  • 1/2 teaspoon cumin seeds
  • 1/3 teaspoon fenugreek seeds
  • 1/8 teaspoon asafetida omit to make gluten-free or use a certified gluten-free asafetida, hing
  • 8 to 10 curry leaves fresh or frozen
  • 1 tablespoon ginger chopped
  • 1 green chili hot, finely chopped
  • 1/4 cup chickpea flour or besan
  • 1/2 teaspoon Turmeric
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 3.5 cups of water room temperature or luke warm
  • 3/4 teaspoon salt or more
  • 1.5 to 2 cups vegetable potatoes, green beans, carrots, cauliflower etc, small chopped
  • 1 tomato finely chopped
  • 2 to 3 teaspoon tamarind paste or 1 to 2 tbsp tamarind pulp, dry tamarind pods soaked in hot water, pulp reserved and the seeds removed
  • 1/2 teaspoon lime juice or to taste

Instructions

    Cup of Yum
  1. Heat oil over medium heat in a saucepan. When the oil is hot, add cumin and fenugreek seeds and cook until they change color and get fragrant. Stir frequently. 1 to 2 minutes.
  2. Add asafetida and curry leaves carefully. Once the sputtering has died down, add ginger and green chili and cook for a minute. Add the chickpea flour and mix in. Roast the chickpea flour for 3 to 4 minutes, stir every minute.
  3. Add turmeric, cayenne and 1 cup of water and mix in. Use a whisk if needed. Mix until all of the chickpea flour is well dissolved and there are no lumps.
  4. Add rest of the water, salt, and veggies. Mix, cover and cook over medium heat for 17 to 18 minutes.
  5. Add in the tomatoes, tamarind, and lime juice, and mix in. Reduce heat to medium low. Partially cover and simmer for 5 minutes. Taste and adjust salt, tang, and heat. Add a dash of sugar or jaggery if needed and mix in. Serve over rice, with roasted potatoes, or as a soup.

Notes

  • If you plan to omit asafetida, add 2 cloves of garlic with the ginger.
  • To make a thicker soup, use less water (2.5 to 3 cups).

Nutrition Information

Calories 159kcal (8%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 4g (6%) Sodium 298mg (12%) Potassium 458mg (10%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 5565IU (111%) Vitamin C 51.3mg (57%) Calcium 54mg (5%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 4g 6%
Sodium 298mg 12%
Potassium 458mg 10%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 5565IU 111%
Vitamin C 51.3mg 57%
Calcium 54mg 5%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.