Sindh cuisine
Hyderabadi Kadhi
Hyderabadi Kadhi is a traditional Sindh Pakistani dish. Hyderabadi Kadhi from Sindh's historic city carries a distinctive character — slightly sweeter, heavier on dried fruit and nuts in its regional variations, with a unique spice balance that reflects the city's cosmopolitan culinary history.
Hyderabad, Sindh (not to be confused with the Indian city) sits along the Indus River and has a rich culinary heritage that blends Sindhi, Rajput, and Mughal influences.
The local version uses a higher proportion of yogurt and a lighter spice hand than Karachi-style kadhi, reflecting the cooking preferences of the Sindhi nawabi households. Its kadhi reflects this complexity: a besan-based curry with slightly different spice ratios and the local preference for a thicker consistency that clings to rice. Fun fact: Hyderabad was the capital of British Sindh before Karachi, and its food culture developed with the sensibilities of a capital city — a bit more refined, a bit more complex. This kadhi differs from Karachi-style in its thicker texture and more pronounced fenugreek (methi seeds) note, which gives it a beautiful, slightly bitter undertone. It's a kadhi you have to eat to understand. Once you do, you'll understand why Hyderabad was a capital city.
Ingredients
Instructions
- ROAST BESAN: Toast besan in a dry karahi until nutty and golden, 3-4 minutes. Allow to cool. Mix with 250ml cold water to a smooth, lump-free paste.
- MAKE TARKA: Heat oil in a large pot. Add rai and wait for popping. Add methi dana — just 0.5 tsp, they're intensely bitter. Add zeera, kari patta, sukhi laal mirch. Sizzle 30 seconds.
- ADD SPICES: Add haldi and laal mirch powder. Stir 30 seconds then immediately add the besan paste mixed with remaining water. Stir constantly as it heats.
- SIMMER: Bring to gentle boil while stirring constantly. Reduce heat and simmer 15 minutes. The Hyderabadi version is thicker — let it reduce slightly more than you think you should.
- COOK VEGETABLES: Add cubed aloo, baingan, salt, and tamarind paste. Simmer 20-25 minutes until vegetables are completely tender. Stir occasionally.
- TASTE AND SERVE: Balance tang (imli) and salt to your preference. Serve thick, over rice. This kadhi should coat the rice, not flood it.
Chef's Secrets
- Methi dana is the key Hyderabadi distinction — use exactly 0.5 tsp, never more, or bitterness overwhelms
- For a thicker kadhi like Hyderabadi style, use 4 instead of 5 tbsp of besan
- The kadhi will continue thickening as it cools — it's best served immediately
- Flat-bottomed heavy pot is ideal — thin pots cause the besan to catch and burn
Common Questions
How long does Hyderabadi Kadhi take to make?
Total time is 1h 5m — 20m prep and 45m cooking.
How many servings does this recipe make?
This recipe makes 4 servings, and is rated medium difficulty.
Which region of Pakistan is Hyderabadi Kadhi from?
Hyderabadi Kadhi is from Sindh, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Hyderabadi Kadhi?
Serve over plain chawal (rice). Sindhi aloo tuk or a simple onion and tomato salad alongside makes a complete traditional Sindhi meal.
Goes Well With
Sindhi Kadhi
A tangy, substantial vegetable curry thickened with roasted gram flour and soured with tamarind — nothing like the yoghurt-based Punjabi kadhi you may know. Full of bhindi, aloo, and drumstick, this is Sindhi comfort food in its purest form.
Karachi Sindhi Kadhi
Karachi Sindhi Kadhi is a uniquely tangy, gram flour-based curry loaded with vegetables — a nutritious one-pot wonder that is the very heart of Sindhi home cooking and Sunday lunch culture.
Authentic Karachi Biryani
The iconic Karachi-style biryani — fiery, tangy, loaded with potatoes and prunes. Born in the streets of Karachi, perfected by generations of Muhajir cooks.
What Cooks Are Saying
Made this last weekend and the whole family loved it. Will definitely make again.
Incredible depth of flavour. The spice balance is just right — not too hot, not too mild.
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