Monday, July 12, 2010

Sindhi Kadhi

This tasty dish is Sindhi specific as the name suggests. I learnt this dish from one of my neighbours in Dubai. She used to love our South Indian Sambhar.

She introduced this kadhi to me as Sindhi people’s Sambhar as this can be prepared with any type of vegetables (carrots, beetroots, mushrooms, beans, etc) though the main vegetables that are normally used are the yam, papdi (flat green beans) and potato. Coccum is an important ingredient too which gives it a unique tangy flavour.

I was also told that this dish is the specialty of the Bhatia community in particular. This recipe does not have onion and garlic as ingredients and hence considered as Saatvic food.

Ever since I have mastered the art of preparing this dish, I prepare it at least once every week as this dish can be prepared in a hurry and does not require any boiling of dal or grinding of any masalas.!!

Do not be put off by the number of ingredients that are required in this dish.

Sindhi Kadhi


Yam/Suran – cut into big size cubes

7- 8 pcs

Papdi/Flat green beans





1 large






About 4 pcs soaked in water


3-4 cups


1” pc (chopped)


½ tsp

For Seasoning


1½ tbsps

Mustard seeds

1 tsp

Jeera/cumin seeds

1 tsp

Methi /Fenugreek seeds

1 tsp

Green chillies ( split)



½ tsp

Curry leaves

2 sprigs

Gram flour/Besan

3 tbsps

For Garnish

Chopped coriander leaves

2 tbsps


  1. Wash all the vegetables and cut them into bite size pieces.
  2. Heat a pan. Add to it the seasoning ingredients – ghee or oil (or a mixture of both), mustard seeds, jeera, and fenugreek seeds on a low fire. When it starts spluttering, add the split green chilies, asafoetida, curry leaves and the gram flour.
  3. Stir constantly till the gram flour gives a nice flavor and turns reddish brown.
  4. Add water, ginger and turmeric. Mix well and see that no lumps are formed.
  5. Increase the flame slightly and allow it to boil. At this stage see that the mixture does not boil over. Do not cover the lid. Stir frequently and take care that the gram flour does not stick at the bottom.
  6. Add vegetables (those that take longer time, first ) and when all the vegetables are nearly cooked, add salt, tomatoes and the soaked coccum.
  7. Lower the flame and allow it to simmer for about 5 minutes and then switch off the gas.
  8. Garnish with chopped coriander leaves.
  9. Serve hot.

Serves: 3


  • This is eaten with rice. It tastes good with chapattis too.
  • The gravy can be thickened by increasing the quantity of gram flour or diluted by adding water depending upon ones liking.

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