Sindhi Kadhi.


Kadhi the only rceipe i know is what my mom prepared with gram flour and potato. She used to do it long back .Recently i got a book from Library , Sanjeev kapoor’s  . It is interesting to see such fantastic recipes . So adored to it i decided to make few of them and post it here

i made Sindhi kadhi for rice and my family like it very much.


  1. Pigeon Beans/ Tuvar dal -1/2 cup
  2.  Tomatoes -3 (medium size)
  3. Cumin seeds – 3/4 tsp
  4. Fenugreek seeds -1/4 tsp
  5. Asafoetida -a pinch
  6. Ladies finger/ Bhindi- 6 -8 slit
  7. Green chillies – 2-3 slit
  8. Cluster beans -1 0 -12
  9.  Red chilli powder-1 tsp
  10. Turmeric powder- 1/4 tsp
  11. Tamarind pulp-2 tbsp
  12. Curry leaves – 7 -8
  13. Oil -3 tbsp
  14. Salt – to taste



  1. Cook tuvar dal along with cut tomatoes  in a pressure cooker . The dal must be cooked well.When cooked mash it well.
  2. Soak the tamarind for the pulp.
  3. Heat one tablespoon oil in a kadai and add cumin seeds,fenugreek seeds and asafoetida .
  4. Add the besan  and saute for few minutes .
  5. Add three cups of water , little at a time , stirring continuously to prevent lumps.
  6. Heat one tbsp oil in a separate pan . Add the ladies finger and saute for one or two minutes .Follow it by cluster beans and green chilli
  7.  Add the mashed dal , salt, chilli powder, turmeric powder to the Besan  mixture and mix well.
  8. Now make the tamarind pulp and add it to this.
  9. Add the sauteed vegetables and mix,
  10. For tempering: In a separate kadiai heat oil and add cumin seeds, curry leaves and add  it to the Kadhi.

Kadhi and steaming rice yummy combo.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s