Sindhi Kadi Masala — Authentic Sindhi Curry Base, No Preservatives

The masala that turns besan and tamarind into Sindhi comfort food.

Sindhi household tradition. Hearty, sour, layered. No preservatives.

Sindhi kadi is one of those dishes that's almost a religion in Sindhi homes — a thick, sour, spiced curry built around chickpea flour (besan) and tamarind, loaded with vegetables. The masala is what makes it Sindhi rather than just spiced kadhi.

Ours follows the traditional formula: cumin, fenugreek, curry leaves, bengal gram (besan), neutral oil, turmeric, asafoetida, red chilli, degi mirch, tamarind, jaggery, sugar, and iodised salt. The besan is part of the recipe — it's what thickens the kadhi. The jaggery and tamarind balance each other. The curry leaves and asafoetida do the aromatic work.

What you'll never find: preservatives, artificial colour, MSG, or "and other spices" hiding the real ones. Honest panel.

Mix 100g of masala with 200ml of water as a paste, then add to your prepared base (full recipe below). Pairs traditionally with steamed rice and crispy papad — Sunday-lunch comfort food.

MADE OF

Cumin, Fenugreek seed, Curry leaves, Bengal gram, Neutral oil, Turmeric, Asafoetida, Red chilli, Degi mirch, Tamarind, Jaggery, Sugar, Iodised salt

BEST WITH

Rice, Chapati, Papad

PAIRS WITH OUR:

Purani Dilli Chole Masala · Awadhi Biryani Masala — for a North Indian comfort spread

RECIPE — Sindhi Kadi (Serves 4)

Ingredients

• Ginger 2 tsp
• Green chilli, slit, 2 nos
• Potatoes 3 nos, cut into chunks
• Small brinjal 4 nos
• Lady finger 10 nos, top & tail, slit lengthwise
• Cluster beans ½ cup
• Cauliflower ½ cup
• Neutral oil 3 tbsp
• Water 900 ml
• Tomato puree from 2 tomatoes
• Salt to taste

Method

1. Add 200 ml of water to 100 g of Sindhi Kadi masala and set aside as a paste.
2. Add a tbsp of oil to a frying pan over medium heat. Shallow fry lady finger and brinjal. Set aside.
3. Heat oil in a heavy-bottom saucepan over medium heat. Add green chillies and ginger, fry for a minute. Add tomato puree and cook for 5 minutes.
4. Turn the heat low and add the Sindhi Kadi paste. Stir continuously to prevent lumps. Add 500 ml of water a little at a time and mix well.
5. Once the kadhi comes to a boil, add cauliflower, cluster beans, and potatoes. Cover and cook for 10-12 minutes over medium-low flame.
6. Add another 200 ml of water to thin out the kadhi. Simmer for 5 minutes on low heat. Stir halfway through.
7. Add lady finger, brinjal, and boiled potatoes. Simmer for 2 minutes.
8. Garnish with fresh coriander. Serve warm with rice and papad.

Common questions

Is this organic?
No. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

Why is there besan, oil, sugar, and tamarind in a "spice" mix?
Because Sindhi kadi masala isn't really a spice mix — it's a complete curry-base. Besan thickens, oil binds, jaggery and sugar balance the tamarind sourness. Take any of these out and it's not Sindhi kadi anymore.

How long does the masala stay fresh?
Best within 4 months of opening (the besan and oil shorten shelf life vs. pure masalas). Store airtight, away from heat and moisture.

Is this spicy?
Medium. Sindhi kadi balances heat with sourness — not chilli-forward.

How much do I use?
100 g of masala mixed with 200 ml water as a paste, for a 4-person batch.

Does it work for non-vegetarian kadi?
Traditional Sindhi kadi is vegetarian. Some households add fritters or boiled eggs at the end — both work with the masala unchanged.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.