Sindhi Kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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  • 2 cups - mixed vegetables like potatoes (peeled and cut into quarters), drumsticks (cut into medium pieces), brinjals (cut into thick slices) and small lady fingers
  • 3 to 4 - slit green chillies (or as per taste)
  • 6 tbsp - gram flour
  • 1.5 tsp - cumin seeds
  • 1 tsp - mustard seeds
  • ½ tsp - fenugreek seeds
  • 1 sprig curry leaves
  • 1 tsp - coriander powder
  • 1 tsp - Cumins seed powder
  • a pinch asafoetida powder (hing)
  • ½ to ½ tsp - turmeric powder
  • 2 tbsp - tamarind (soaked in 1.5 cup water)
  • 2 tbsp - fresh coriander leaves (finely chopped)
  • 1 to 2 tsp - sugar
  • 5 tbsp - oil
  • salt to taste

How to Make Sindhi Kadhi

  • On the fire, heat the oil. Add the asafoetida and after a few seconds, add green chillies and seeds.
  • After the seeds splutter add the gram flour. Stir continuously.
  • saute on a low flame till the flour is browned and aromatic.
  • Cool completely then add 5.5 cups water, again stirring continuously so that no lumps remain.
  • Put back on the fire and bring to boil. Pour into a large microwave-safe bowl.
  • Stir in the curry leaves, powdered spices and vegetables.
  • Microwave at 100% power for 1 minute or just till the curry starts boiling again.
  • Reduce power level to 60% and cook another 8 mins, stirring once.
  • Add the sieved tamarind and continue to cook another minute. Stand 3-4 mins.
  • Take out of the oven, check that each vegetable is tender. Add the sugar and salt and stir in the coriander leaves.
  • Serve hot with steamed rice and fried potatoes.