Kadhi Chaawaran or Sindhi Kadhi with rice is the most favorite dish of majority of Sindhis. Easy to cook, could be easily cooked in large quantities, which means its ideal for serving to guests at home. The tangy gram flour based curry, with lots of assorted vegetables is loved by one and all.
The kadhi tastes best with steamed white rice, crisp double fried potatoes and sweet boondi.
Kadhi Chaawal
Rating
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tbsp. Gramflour
- ½ tsp. mustard seeds
- ¼ tsp.fenugreek seeds
- 1 tsp. cumin seeds
- 7-8 curry leaves (curry pata)
- 2-3 green chillies
- Ginger (as per taste)
- 2-3 tomatoes
- 1 tbsp. tamarind paste
- ½ tsp.Red chilly powder
- ¼ tsp Turmeric powder
- Salt to taste
- 2 tbsp. oil
Vegetables
- 10-12 cluster beans (gavar)
- 2 potatoes (cut in small Chunks)
- 8-9 lady fingers (slit them and fry them little )
- 1-2 drumsticks (cut in finger sized lengths)
- 2-3 florets of cauliflower
Method
- Soak tamarind in water for some time and mash it with hand. Use the paste and discard remaining pulp.
- Traditionally Sindhi Kadhi is made in a Sipdi and it is simmered for hours to obtain those robust flavors but here is a cheat version using a pressure cooker.
- In pressure cooker heat 2 tbsp.of oil and add curry leaves, mustard seeds, cumin seeds, fenugreek seeds and let the seeds splutter.
- Add gram flour and cook it on low flame while stirring constantly.
- When the flour turns brown in colour (watch out, or else it might just burn) add red chili powder and then add grated tomatoes and keep mixing. Add some water, while stirring, to avoid any lumps. But be careful as it splutters a lot at this stage.
- Add turmeric powder, ginger, green chilies and salt, place the lid of the pressure cooker, close it and wait for a whistle and then simmer it for 10 minutes minimum, under pressure.
- Add all the vegetables (except okra) and close the lid of pressure cooker and wait for one whistle of cooker.
- Finally add slightly fried okra, tamarind pulp, coriander leaves and simmer for 2 min.
- Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi.
- (Note: instead of pressure cooker, same can be made in thick base pan, or a Sipri (a kind of Handi) where the curry needs to be boiled for approx 5 min and then simmered for 10 min, then add vegetables and continue to cook on low flame till vegetables are fork tender )
Hi Alka, I tried ur Sindhi Kadhi, and today it came out to be awesome.
Before I had suffered always with besan lumps or thin kadhi. Thanks for guidance
Good evening Ma’am,
I made the kadhi chaavaran, my wife was wanting to eat it, and your recipe is amazing. She’s a happy little girl.
I also used your recipe for aloo patata and they came out awesome too.
Just a small request. Cooking duffers like me don’t know “when it’s slightly done” or how much water to put in the pressure cooker along with the kadhi etc. We then end up surreptitiously calling mom’s and friends. So please be a bit more descriptive for idiots like us.
Hi i love Sindhi khadi but allergic to besan now can u please suggest alternative flour to gram flour
You can use whole wheat flour but the flavor profile will be different.
Hello Alka, can you suggest a Sindhi Kadhi recipe that is oil free?
You can make it with minimum oil or you can dry roast besan but the texture and probably the flavors may vary. If you happen to try it that way, kindly let me know the results. Thanks in advance:-)
HI. My mother in laws family roasted half of the besan in minimal oil, and added half as a slurry (mixed with water) into the boiling curry. This worked well and the curry, tho less ‘coloured’ tasted very good always.
I recently saw someone post on insta Sindhi kadhi without tomatoes and also she added jaggery to it.
I have never ever heard or seen anyone making Sindhi kadhi like that,are there any variations people really make?
I am Sindhi.?
Hello Deepa ji,
Tomatoes were not a part of ancient Indian cuisine as tomatoes came to India later. So probably traditionally tamarind or kokum were used in kadhi. But once tomatoes got infused in our cuisine those were added to many subzis and dal preparations too.
There is a variation of Sindhi kadhi called Tamate ji kadhi and it has less of besan and more of tomatoes.
So tomatoes are optional though I have always seen tomatoes being added to kadhi in my family and around.
Jaggery is new to me. I have never heard it being used in Sindhi kadhi.
That’s what my comment was on her post-that jaggery is never added to Sindhi kadhi,it’s simply kadhi.
Thank you for clarifying.
I enjoy your blog.?
I have a query, I don’t have okra can u still make it…
You can make it without Okra too. Actually many other veggies are used in Sindhi kadhi, like cauliflower, lotus stem, yam, beans etc but each vegetable added gives a unique flavor to kadhi. So it is a personal choice. For me, Sindhi Kadhi always need to have potatoes, drumsticks, okra and clusterbeans to remind me of the flavors of kadhi that my mom would make.
Same here, only guvar, bhendi – infact my mom skipped drumsticks – so I exclude that too! Like your idea of grated tomato – I normally use pieces, but will try this.
Is onion and garlic allowed in this recipe? if yes, how should I infuse it in? I would prefer putting fried onions and ginger garlic paste
You can tweak the recipe the way you want but it won’t be the Sindhi Kadhi. Also I am curious to know why you want to add Garlic to it?
Can this khadi be eaten with kichidi ?
The family loved it. Thank you
Your recipe doesn’t say how much water to use….unless I missed it…please clarify; thanks.
If you are making it in pressure cooker just add around 2 cups of water and cook till done. Finally add as much water as needed to adjust the consistency of the kadhi (Anywhere between 3-5 cups depending upon whether you like kadhi to be thick or soupy)
I have been following your recipes for over two years now.. I must say all these turn delicious and close to my mom’s cooking.. Thanks for sharing all these and making my stay in US comfortable!! Love your cook book 🙂
I was searching for Sindhi Kadhi recipe when came across your blog. Its a lovely space, I even voted for my fav Sindhi Dessert 😀
Glad to follow you 🙂
I loved the recipe! It turned out really tAsty! My entire family loved it! Huge hit in my house 🙂 thank u very muchh!
Hi Alka,
Do you think this would go with pulao as well?
You mean Kadhi? Well as such Kadhi is bit on heavier side and have tangy flavors so plain white, steamed rice perfectly compliment the flavorful Kadhi. With Pulao it might feel a more heavier meal 🙂
thanks for the reply, Alka. I served it with plain rice and aloo took 🙂 I loved the bittersweet taste of cluster beans.
Hi Alka, Sindhi kadi is always been a famous dish, never tried it…we make kadhi with onion pakoras in it the authentic punjabi kadhi..will try this out, looks yum!!
I would like to make this for 20 people – what is the serving for this recipe – so i can multiply the same? I just need to know how much besan to use .
I tried this recipe today. It was simple, wholesome and yummmm.
Thanks for the recipe. Haven’t eaten this kadi in awhile. Mmm.. boondi with the kadi reminds me of the ‘langar’ I used to attend in Poona.
We also put a little strained tuvar dal into the Sindhi curry.
do give the recipe for sable fish i.e. pallo: pallo fried, pallo sayel and pallay jo pulau
Yes…this so much like the kadhi I made awhile back! My recipe had tamarind as well…but I had no idea it was served with sweet bondi! Is this fried bondi soaked in syrup (sugar/water)?
Hi Alka, Was wondering how you would make it in the cooker, till now I just knew that some people make it in the cooker. I was wonder if the bhindi will get over cooked, but I see you added them later.
We always boil the tomatoes, gring them and then remove the skin. And do not add tamarind pulp. Mom does not even add Kokum flowers I like the addition of Kokum flowers. Sugar gives me the sweet and sour feel.