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Sindhi Kadhi Recipe

Coming straight from the kitchen of ace Chef Saransh Goila, this interesting recipe of Sindhi kadhi is a balance of flavour with goodness of veggies. With drum stick, lotus stem, potatoes, cauliflower nd a host of vegetables cooked with a blend of spices, no wonder this sindhi kadhi is chef's comfort food.
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Dessert
Cuisine: Indian
Keyword: indian-food
Servings: 2


  • 1 1/2 tsp refined oil
  • 3 tbsp gram flour besan
  • 1 tsp fenugreek methi seeds
  • 1 1/2 tsp turmeric haldi powder
  • 3 litre water
  • 2 Potatoes
  • 500 gms tomatoes
  • 1 Drum stick optional
  • 1 long or 2 small piece lotus stem
  • 1 big or 2 small cauliflower
  • 200 gms colocasia arbi
  • 200 gms okra bhindi
  • salt
  • 3 lemon-sized balls tamarind imli, soaked in 1 cup warm water for 2 hours
  • Oil for frying
  • 1 1/2 tsp mustard sarson seeds
  • 20-25 Curry leaves kari patta
  • 1 1/2 tsp cumin jeera
  • 2 tsp red chilli powder
  • 2 tbsp coriander leaves dhania patta, chopped


  • Put refined oil in a deep vessel. Once hot, shallow fry gram flour until golden brown. Do this on a very low flame for about 15 minutes. Add the fenugreek seeds just as it starts to change colour.
  • Once it is golden brown, add turmeric powder and after a few seconds add all the water to it. With the water add cubed potatoes as they take longest to cook; let it all come to a boil. Then reduce the flame to medium.
  • Purée the tomatoes and add to the vessel. Let the kadhi simmer away on a low flame for an hour.
  • In the meanwhile, heat water in another small pot. Chop drum sticks into three-inch pieces and lotus stem into one-inch pieces. Parboil these and keep them aside.
  • Also, heat the oil for frying after parboiling is done. Deep fry cauliflower florets, colocasia and okra till golden brown. While frying add some salt to the veggies.
  • After the kadhi has simmered for an hour, add parboiled lotus stem and drum sticks to it. After another 10 minutes add the fried cauliflower, colocasia and okra together.
  • Now strain the thick tamarind water which was soaked two hours back. Add this to the kadhi and simmer for another 10 minutes.
  • For tempering, heat the oil in a tempering or small frying pan.
  • To the hot oil add mustard seeds, curry leaves, cumin seeds and red chilli powder and add this tempering to the kadhi.
  • Garnish with coriander leaves and serve hot kadhi with peas pulao or steamed rice.