Vegetables in Chickpea flour Sauce – Sindhi Kadhi Recipe. Indian Spiced Vegetables in chickpea flour curry..No Onion No Garlic
On days when I want something new but can’t think of what, I fall back on Indian food. The cuisine is so diverse from all over the country, the many regions, states, family recipes and more that there is always something new to try.
These recipes might not be the popular cookie or mac and cheese or a samosa or tikka masala. These are humble vegetable or bean/dal recipes that are flavorful and delicious. Some might need you to step out of the usual comfort zone of expected flavor profiles. Try them atleast once. For more options, look into my cookbook which has recipes by region listed in the last few pages.
Today’s recipe is Sindhi Kadhi – Veggies in chickpea flour curry, which is similar to (onion/broccoli) Fritters with yogurt sauce (Punjabi Pakore waali Kadhi) in terms of the spices used. But Sindhi Kadhi uses vegetables instead of fritters and chickpea flour to make the sauce instead of yogurt + chickpea flour. It is easier and faster as well. Vegetables usually used in Sindhi Kadhi are cluster beans, drumsticks or Okra with potatoes, carrots, green beans and other veggies. These veggies are often cooked before adding to the kadhi in the last 10 minutes of simmering (okra is roasted in oil until golden, beans are cooked in pressure cooker or boiled). Use any veggies you like and make this kadhi. Serve over rice, or with flatbread. I served this with Squash flatbread (Paratha).
More Indian Mains
- Chickpeas in South Indian coconut, curry leaf, pepper sauce
- Brussels Sprouts Potato curry
- 1 Pot Chickpeas, sweet potato, spinach curry.
- Carrots Green Beans Coconut Stir fry – Poriyal
More chickpea flour / besan recipes
Steps:
Roast the chickpea flour until toasted. Add 1 cup of water and combine.
Add more water, veggies, cover and cook until the veggies are tender.
Add the tang and serve over rice, as a soup or with flatbread.
Vegetables in Chickpea flour Sauce - Sindhi Kadhi Recipe
Ingredients
- 1 tsp oil
- 1/2 tsp (0.5 tsp) cumin seeds
- 1/3 tsp (0.33 tsp) fenugreek seeds
- 1/8 tsp (0.13 tsp) asafetida hing omit to make gluten-free or use a certified gluten-free asafetida
- 8 to 10 curry leaves fresh or frozen
- 1 Tbsp chopped ginger
- 1 hot green chili finely chopped
- 1/4 cup (30 g) chickpea flour or besan
- 1/2 tsp (0.5 tsp) turmeric
- 1/4 to 1/2 tsp cayenne
- 3.5 cups (875 ml) of water room temperature or luke warm
- 3/4 tsp (0.75 tsp) or more salt
- 1.5 to 2 cups (273 g) small chopped veggies potatoes, green beans, carrots, cauliflower etc
- 1 (1 ) tomato finely chopped
- 2 to 3 tsp tamarind paste or 1 to 2 tbsp tamarind pulp, dry tamarind pods soaked in hot water, pulp reserved and the seeds removed
- 1/2 tsp (0.5 tsp) lime juice or to taste
Instructions
- Heat oil over medium heat in a saucepan. When the oil is hot, add cumin and fenugreek seeds and cook until they change color and get fragrant. Stir frequently. 1 to 2 minutes.
- Add asafetida and curry leaves carefully. Once the sputtering has died down, add ginger and green chili and cook for a minute. Add the chickpea flour and mix in. Roast the chickpea flour for 3 to 4 minutes, stir every minute.
- Add turmeric, cayenne and 1 cup of water and mix in. Use a whisk if needed. Mix until all of the chickpea flour is well dissolved and there are no lumps.
- Add rest of the water, salt, veggies, Mix, cover and cook over medium heat for 17 to 18 minutes.
- Add in the tomatoes, tamarind, lime juice and mix in. Reduce heat to medium low. Partially cover and simmer for 5 minutes. Taste and adjust salt, tang and heat. Add a dash of sugar or jaggery if needed and mix in. Serve over rice, with roasted potatoes, or as a soup.
Notes
To make a thicker soup, use less water (2.5 to 3 cups) Nutritional values based on one serving
Nutrition
Louisa Fox says
December 18, 2015 at 3:24 pmWould this work without the fenugreek and the tamarind… I really don’t like either of them. Suggestions for replacements maybe?
Richa says
December 18, 2015 at 3:27 pmyou can use mustard seeds( 1/2 tsp). And for the tang, you can add more tomatoes and more lime/lemon juice to taste. Fenugreek seeds add a subtle flavor, so maybe add 1-2 seeds?
Cadry says
December 19, 2015 at 6:43 amThis sounds wonderful! I’ve never had chickpea flour in a soup, but since I am a big fan of the chickpea, I know I’d love it. Also, beautiful pics!
Richa says
December 19, 2015 at 1:09 pmThanks Cadry. It works great as a thickener and adds a deep nutty flavor!
Christine (Run Plant Based) says
December 19, 2015 at 9:08 amGreat use for chickpea flour, I must try in more soups! This looks wonderful, agreed on amazing pictures. Thanks!
Richa says
December 19, 2015 at 1:11 pmThanks!
Tina says
December 19, 2015 at 12:59 pmThank you and very (y). First time I see another recipe using besan! Have only ever used it in what we call at home Burmese Soup. Will send this recipe back to my folks (I now live on a boat so many ingredients can be hard to come by).
btw: check your blog regularly for inspiration in the galley (aka kitchen).
Richa says
December 19, 2015 at 1:06 pmThats amazing Tina. thanks!
Lidiya says
December 19, 2015 at 5:15 pmIt doesn’t say when to add turmeric and cayenne…
Richa says
December 19, 2015 at 5:23 pmadd it just after the chickpea flour is roasted. I added that in the instructions. Thanks for catching it.
Sara says
December 21, 2015 at 6:59 amSoothing and creamy deliciousness! Although I didn’t have all of the seasonings at home it tasted fantastic, being eager to try the recipe before shopping.
The vegetables and herbs I used didn’t need much cooking time. Since the soup tasted yummy and seemed thick enough after only ten minutes I’ll shorten the cooking time next time and will try even more of the seasonings mentioned.
Richa says
December 21, 2015 at 11:02 amAwesome! I used potatoes and they needed the longer cooking time. The soup should thicken as soon as it comes to a boil. Simmer for another few minutes after it comes to a boil and its done.
Judith says
December 31, 2015 at 8:22 pmThis was so, so good. I could eat it everyday! I probably cooked it a bit longer and really didn’t pay attention. The chickpea flour made it so silky smooth with the whole cooking time…..Lovely texture.
Richa says
December 31, 2015 at 8:31 pmAwesome!!
Sapphire says
January 1, 2016 at 7:58 pmI do not have chickpea flour. Is there a substitute?
Richa says
January 1, 2016 at 11:12 pmyou can use 2 -3 Tbsp wheat or white flour and a tbsp ground cashews. If you can, do get chickpea flour as there are many recipes I use it in.
Manees says
February 21, 2016 at 9:53 pmThank you….another new idea of vege recipe besides saambar.
Helen says
July 8, 2017 at 3:28 pmThis is always my go-to recipe for using up odds and ends of vegetables I have in my fridge. And I see its vegan by accident….what’s not to like! Thankyou Richa!
Richa says
July 9, 2017 at 12:00 amAwesome!
Shefalika says
August 1, 2018 at 12:33 pmHi Richa – how would I make this in my instant pot? Thanks!
Richa says
August 1, 2018 at 1:19 pmprobably 2 mins manual hi pressure at step 4 (or try low pressure). Then quick release and mix in tomatoes,tamarind etc and saute for 2 mins. Veggies might overcook in the instant pot.
Remu says
August 14, 2018 at 8:33 amInstant pot you could use soup setting and cook for 6 mins with npr too. Worked for me 😋
Jessica says
September 29, 2018 at 10:12 amWhat is tang, and where in the ingredient list is it? Am I missing something?
Richa says
September 29, 2018 at 2:25 pmLime juice adds the tang (its a flavor) and it is listed as the last ingredient.
HHV says
June 25, 2019 at 6:22 amI’ve made this a bunch of times, and love it. Before I found tamarind paste, I improvised with tamarind balls. This is perfect for those times when I forget to soak legumes the night before, and don’t want tofu or lentils.
Divya Marwaha says
June 15, 2020 at 1:00 pmCould you make this in an instapot? Thanks!
Vegan Richa Support says
June 15, 2020 at 2:14 pmyes, probably 2 mins manual hi pressure at step 4 (or try low pressure). Then quick release and mix in tomatoes,tamarind etc and saute for 2 mins. Veggies might overcook in the instant pot.
Richa says
June 15, 2020 at 2:24 pmYes, follow still step 4 on saute then pressure cook for 3 mins then quick release after 5 mins
Divya Marwaha says
June 16, 2020 at 6:32 amThank you!