Sindhi Kadhi

Sindhi kadhi is a tangy, golden curry made from roasted gram flour and tamarind, loaded with potatoes, okra, and drumsticks. It is sour, spicy, and deeply comforting — the kind of dish that tastes like home, served over steaming rice.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

290

Ingredients

• 1/2 cup gram flour (besan)
• 2 tablespoons tamarind pulp
• 2 potatoes, cubed
• 150 g okra, halved
• 1 drumstick, cut into pieces
• 1 tomato, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 green chillies, slit
• 3 tablespoons oil
• Fresh coriander, to garnish

Instructions

1. Whisk the gram flour with 4 cups of water until smooth, then stir in the tamarind pulp.
2. Heat the oil and add the mustard, cumin, and fenugreek seeds; when they crackle, add the green chillies.
3. Add the tomato, turmeric, and red chilli powder and cook for 3 minutes.
4. Pour in the gram flour mixture, stirring constantly, and bring to a gentle boil.
5. Add the potatoes and drumstick and simmer for 15 minutes, then add the okra and cook for 10 more minutes.
6. Garnish with coriander and serve hot with steamed rice.

Pro tips

• Whisk the gram flour well — lumps at the start stay lumpy in the curry.
• Roast the gram flour lightly first for a deeper, nuttier flavor.
• Add the okra late so it stays bright and does not turn slimy.

Frequently asked questions