History of Sindhi Kadhi

Sindhi Kadhi

A beautiful mix of potatoes, ladyfingers, beans, drumsticks, and other seasonal vegetables in a tangy gram flour-based ‘curry,’ ‘Sindhi Kadhi’ has an unbelievable history that has sadly not been vividly discussed.

Sindhi Kadhi originated in the Vedic era as a festivity dish and religious Hindu offering.

Back in the day when Sindh was a part of India and Sindhi- Hindus lived in Sindh (pre-invasion era); there was an ancient tradition of preparing a vegetarian curry with five vegetables as an offering to Hindu Gods during the festive eve.

It started as a Vedic Tradition where Sindhi Hindu households offered a delicious blend of different vegetables to gods on festivals and to the needy during the summer months. From Holi to Deepavali, Sindhi Kadhi became a household dish for every Hindu in Sindh during celebrations.

Seasonal vegetables influenced the cooking styles of this Curry (Kadhi). It was native to the Sindh region, and hence this assortment of veggies in gram-based flour was named ‘Sindhi Kadhi.’

According to the Vedas, the Hindu gods help the Trinity – Brahma, Vishnu, and Mahesha uphold the Dharma, enforce Karma, punish the wicked, and protect the world from evil influences. This Kadhi was offered to these gods.

After the partition, Sindhi-Hindus moved to India to avoid persecution and carried this distinct dish with them. They brought the concept of eating Sindhi Kadhi on festivals with them after independence. It has now been a norm to prepare Kadhi at home during celebrations and festivals like Holi & Diwali.

Now, Sindhi kadhi is made by the Sindhi community of India using some additional ingredients. It’s a delicious and healthy vegan curry made using lots of seasonal vegetables, freshly ground chickpea flour, and spices (South Asia is all about playing with spices to add flavor to food. It is generally served with steamed or jeera rice and Sindhi aloo tuk for a delicious comforting festive meal.

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