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Sindhi kadhi in the pan after cooking
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4.86 from 7 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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Indian
Keyword: chickpea flour curry, sindhi kadhi
Servings: 2
Author: Vegan Richa

Ingredients

  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/3 teaspoon fenugreek seeds
  • 1/8 teaspoon asafetida hing omit to make gluten-free or use a certified gluten-free asafetida
  • 8 to 10 curry leaves fresh or frozen
  • 1 tablespoon chopped ginger
  • 1 hot green chili finely chopped
  • 1/4 cup chickpea flour or besan
  • 1/2 teaspoon turmeric
  • 1/4 to 1/2 teaspoon cayenne
  • 3.5 cups of water room temperature or luke warm
  • 3/4 teaspoon or more salt
  • 1.5 to 2 cups small chopped veggies potatoes, green beans, carrots, cauliflower etc
  • 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
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • Add rest of the water, salt, and veggies. Mix, cover and cook over medium heat for 17 to 18 minutes.
  • 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.

Video

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

Calories: 159kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Sodium: 298mg | Potassium: 458mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5565IU | Vitamin C: 51.3mg | Calcium: 54mg | Iron: 2.4mg