Dish

Sindhi kadhi

Sindhi kadhi is made by whisking together yogurt and gram flour, and then adding spices like cumin, coriander, and red chili powder. The mixture is then cooked with vegetables like okra, eggplant, and potatoes. The dish is finished with a tempering of mustard seeds, cumin seeds, and dried red chilies. Sindhi kadhi is a comforting and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover yogurt.

Asian cuisine› Pakistani cuisine

Stew

Origins and history

Sindhi kadhi has its roots in the Sindh region of Pakistan. It is believed to have originated in the royal kitchens of the Mughal emperors. The dish has evolved over time and is now a popular comfort food in Sindh.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of kadhi across India and Pakistan, each with its own unique flavor profile. Sindhi kadhi is known for its tangy and spicy taste, which comes from the yogurt and spices. Some versions use different vegetables like spinach or carrots, while others use different legumes like chickpeas or lentils.

Presentation and garnishing

Sindhi kadhi is traditionally served in a bowl with a spoonful of rice on top. It can be garnished with fresh cilantro or chopped green chilies.

Tips & Tricks

To make the perfect kadhi, make sure to whisk the yogurt and gram flour until smooth. Fry the tempering until the mustard seeds start to pop, as this will release their flavor. And don't forget to adjust the spice level to your liking.