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.
Essential for This Recipe
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Chickpea Flour (Besan)
For pakoras, kadhi, and batters — adds protein and authentic texture to fried snacks
Whole Cumin Seeds (Zeera)
The foundation of tarka (tempering) in dals and curries — adds earthy warmth to every Pakistani dish
Tamarind Paste (Imli)
Adds tangy sourness to chaats, Sindhi cooking, and curries — naturally sour without citrus
Turmeric Powder (Haldi)
The golden spice in every curry, dal, and rice dish — adds color, earthiness, and health benefits
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.
Cite This Recipe
Writing about Pakistani food? Use these ready-made citations.
<a href="https://pakistani.recipes/recipes/biryani/karachi-biryani/">Authentic Karachi Biryani</a> — Pakistani Recipes
Tariq Abro. "Authentic Karachi Biryani." Pakistani Recipes, 2024. https://pakistani.recipes/recipes/biryani/karachi-biryani/
Tariq Abro. (2024). Authentic Karachi Biryani. Pakistani Recipes. Retrieved 2026-05-22, from https://pakistani.recipes/recipes/biryani/karachi-biryani/
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.