Sindhi Kadi Chawal with Tuk | How to make Sindhi Kadi Chawal with Tuk

By rachna patwa  |  6th Mar 2016  |  
4.8 from 8 reviews Rate It!
  • Photo of Sindhi Kadi Chawal with Tuk by rachna patwa at BetterButter
Sindhi Kadi Chawal with Tukby rachna patwa
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About Sindhi Kadi Chawal with Tuk Recipe

A Sunday special dish.

Sindhi Kadi Chawal with Tuk, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sindhi Kadi Chawal with Tuk is just mouth-watering. This amazing recipe is provided by rachna patwa. Be it kids or adults, no one can resist this delicious dish. How to make Sindhi Kadi Chawal with Tuk is a question which arises in people's mind quite often. So, this simple step by step Sindhi Kadi Chawal with Tuk recipe by rachna patwa. Sindhi Kadi Chawal with Tuk can even be tried by beginners. A few secret ingredients in Sindhi Kadi Chawal with Tuk just makes it the way it is served in restaurants. Sindhi Kadi Chawal with Tuk can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sindhi Kadi Chawal with Tuk.

Sindhi Kadi Chawal with Tuk

Ingredients to make Sindhi Kadi Chawal with Tuk

  • besan 4 tsp
  • tomatoes pureed and strained 8
  • Drumsticks 2 nos cut in 3 inch long
  • Cluster beans 100 gms (gawar) optional
  • yam 250 gms cubed
  • bhindi slit and fried 100 gms
  • curry leaves 1 string
  • potatoes 200 gms cubed
  • oil for roasting and frying
  • salt to taste
  • methi seeds 1/2 tsp
  • jeera 1/2 tsp
  • turmeric powder 1 tsp
  • a pinch of hing
  • grated ginger
  • 1 tsp mustard seeds
  • Whole red chillies 3
  • kokum 6 to 7 pieces
  • tamarind paste 4 tbsp
  • Fresh green coriander to garish

How to make Sindhi Kadi Chawal with Tuk

  1. Heat oil in a pan, now add the hing, mustard seeds red chillies, methi seeds, jeera and curry leaves and saut :copyright: till its fragrant.
  2. Add the gram flour and mix, then saut :copyright: till its fragrant and turns light brown in colour. Add 1 and ½ cup of water and mix till its smooth.
  3. Add another 1 and 1/2 cup water. Now add the tomato puree, turmeric powder and salt.
  4. Now add all the vegetables except bhindi, add kokum and boil the curry. Once it starts boiling add the tamarind paste and once the vegetables are cooked in the curry add the fried bhindi.
  5. Garnish with green coriander.
  6. For the tuk, fry the cubes of potatoes in a slow flame till its half done. Remove from the oil, cool and flatten light and full again on a high flame. Remove and let it cool for 2 mins then sprinkle with turmeric powder, red chilli powder, salt and amchur powder.

My Tip:

Potatoes can be added in the curry as well with other vegetables if you don't wish to make tuk.

Reviews for Sindhi Kadi Chawal with Tuk (8)

Parul Jain3 years ago

what call yam??

Jiya Rohit Makhija3 years ago

yummy mouth watering

Arti Bhel3 years ago

interesting recipe, thanks. where can I get kokum. I stay in Delhi.

Vrinda Dinesh Belchada3 years ago

Hi, is possible better butter can post full course as such it's a full meal like roti subzzi and gravy or rice gray and subzzi.Because lot of times it becomes confusing what to serve along with it. it's just a suggestion.

Rashmi Nagesh3 years ago


kanchan sodah3 years ago


Sukhmani Bedi4 years ago

Mouth watering :)

rachna patwa4 years ago


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