Sindhi Kadi | How to make Sindhi Kadi

By Poonam Talreja  |  1st May 2017  |  
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  • Sindhi Kadi, How to make Sindhi Kadi
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About Sindhi Kadi Recipe

A combination of veggies with daal and tamarind.

Sindhi Kadi is a delicious dish which is enjoyed by the people of every age group. The recipe by Poonam Talreja teaches how to make Sindhi Kadi step by step in detail. This makes it easy to cook Sindhi Kadi in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Sindhi Kadi at home. This amazing and mouthwatering Sindhi Kadi takes 15 minutes for the preparation and 15 minutes for cooking. The aroma of this Sindhi Kadi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sindhi Kadi is a good option for you. The flavour of Sindhi Kadi is palatable and you will enjoy each and every bite of this. Try this Sindhi Kadi and impress your family and friends.

Sindhi Kadi

Ingredients to make Sindhi Kadi

  • gram flour 2 tablespoons
  • oil two tablespoons
  • salt to taste
  • red chilly powder 1 tablespoon
  • cumin seeds 1 teaspoon
  • mustard seeds 1 tea spoon
  • potato 1
  • Drumstick 1(optional)
  • Ladies finger 12 - 15 nos
  • Turmeric powder 1 tea spoon
  • tamarind powder 4 -5 tablespoons
  • Boiled yellow dal ( moong) 1\2 cup
  • Brinjal 1
  • Cluster beans (gawar) 10-12

How to make Sindhi Kadi

  1. Heat oil in pan
  2. Add gram flour and saute till color changes
  3. Add cumin seeds mustard seeds and mix
  4. Add red chilly and turmeric powder. mix
  5. Add two cups water and boil. add salt.
  6. Add boiled dal and tamarind pulp and boil
  7. Deep fry all the veggies ( lady finger cubed potatoes cubed brinjal and gawar fali anf lady finger)
  8. Add, all the veggies in the pan and cook for two mins.
  9. Do not over cook otherwise the veggies will mash
  10. Serve hot with rice

My Tip:

Add lady fingers in the end after switching off the flame and close the lid.

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