Simple, practical, and full of everyday flavour, Sindhi Kadhi is a vegan, vegetarian Indian main made with oil, cumin seeds, and fenugreek seeds in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Add rest of the water, salt, and veggies. Mix, cover and cook over medium heat for 17 to 18 minutes.
  5. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.