Authentic Sindhi Kadhi with Vegetables - Tangy Chickpea Flour Curry
A beloved Sindhi specialty featuring a tangy, slightly sweet yogurt-free curry made with chickpea flour and loaded with fresh spring vegetables. This comforting dish offers a perfect balance of sour, sweet, and savory flavors that pairs beautifully with steamed rice.
Ingredients
- 1 cup chickpea flour (besan)
- 1 litre water
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 10-12 fresh curry leaves
- 2 dried red chillies
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon fenugreek seeds
- 1 medium onion, sliced
- 2 medium tomatoes, chopped
- 1 medium potato, cubed
- 1 cup okra, cut into 1-inch pieces
- 1 small drumstick (moringa), cut into 3-inch pieces
- 1/2 cup cluster beans (guar), trimmed
- 3 tablespoons tamarind pulp
- 1 tablespoon jaggery or brown sugar
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh coriander, chopped
Instructions
In a large bowl, whisk chickpea flour with 1 litre of water until smooth with no lumps. Set aside.
Heat oil in a large heavy-bottomed pot over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter for 30 seconds.
Add dried red chillies, curry leaves, and asafoetida. Sauté for 10 seconds until fragrant.
Add sliced onions and sauté for 5-6 minutes until golden brown.
Add chopped tomatoes, turmeric powder, and red chilli powder. Cook for 3-4 minutes until tomatoes soften.
Slowly pour the chickpea flour mixture into the pot while stirring continuously to prevent lumps from forming.
Bring the mixture to a boil, then reduce heat to medium-low. Add potato cubes and drumstick pieces first as they take longer to cook.
Simmer for 15 minutes, stirring occasionally to prevent the kadhi from sticking to the bottom.
Add okra and cluster beans. Continue to simmer for another 12-15 minutes until all vegetables are tender.
Stir in tamarind pulp, jaggery, and salt. Adjust the sweet and sour balance to your taste.
Simmer for an additional 5 minutes, allowing flavors to meld together. The kadhi should have a medium-thick consistency.
Garnish with fresh chopped coriander and serve hot over steamed basmati rice.
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