Sindhi Kadhi + Bhuga Chawal + Arbi Tuk | Complete Sindhi Thali Recipe by Smita Deo

What’s in Today’s Sindhi Thali?
1. Sindhi Kadhi
A tangy, nourishing gram flour-based curry loaded with seasonal vegetables, slow-cooked to perfection and finished with a fragrant ghee tadka. It’s comfort in a bowl!

2. Bhuga Chawal
This aromatic rice dish is cooked with caramelized onions, warming spices, and green chillies for a subtly spicy, earthy base that perfectly complements the kadhi.

3. Arbi Tuk
Crispy outside, soft inside—these smashed colocasia discs are fried, spiced with turmeric, chilli, and amchur, and shallow-cooked for maximum flavour and crunch.

While these may seem like familiar names, what I’m sharing today is my personal take on the Sindhi Thali - with tips, techniques, and love passed down from dear friends and home-kitchen wisdom.

Ingredients Used
👉 Sindhi Kadhi
Ghee – 4 tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Fenugreek Seeds – ½–1 tsp
Crushed Coriander Seeds – 1 tbsp
Curry Leaves – 1 sprig
Gram Flour (Besan) – 1½ cups
Tomatoes (boiled & puréed) – 5
Red Chilli Powder – 1 tbsp
Coriander Powder – 1 tbsp
Water – ½ litre
Vegetables: Carrot, Drumstick, Potato, Brinjal, Cluster Beans – 100g each
Okra (Bhindi) – 100g (lightly sautéed in ghee)
Tamarind Pulp – 2 tbsp
Salt – to taste

👉 Bhuga Chawal
Ghee – 3 tbsp
Bay Leaves – 2
Cinnamon – 1 inch
Green Cardamoms – 3
Cloves – 3
Black Peppercorns – 10
Sliced Onions – 3
Red Chilli Powder – ½ tsp
Green Chillies – 3 slit
Basmati Rice (soaked) – 2 cups
Salt – 1½ tsp
Water – 4 cups
Tadka for Bhuga Chawal:
Ghee – 1 tbsp
Methi – ¼ tsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Curry Leaves – a sprig

👉 Arbi Tuk
Arbi (Colocasia) – ½ kg (boiled, peeled)
Oil – for frying
Turmeric Powder – ¾ tsp
Red Chilli Powder – 1 tbsp
Raw Mango Powder (Amchur) – 1 tbsp
Salt – to taste
Oil – for pan-frying


Step-by-Step Cooking Instructions
Sindhi Kadhi
In ghee, splutter mustard, cumin, methi, crushed coriander, and curry leaves.
Add gram flour and roast on low until aromatic.
Stir in tomato purée and spices.
Gradually add water and vegetables (except bhindi).
Fry bhindi separately and add once veggies are partly cooked.
Add tamarind pulp, cook till everything is tender.
Finish with a separate ghee tadka for extra flavour and aroma.

Bhuga Chawal
Heat ghee, add whole spices, then sliced onions.
Cook onions till golden brown.
Add soaked rice, salt, red chilli powder, green chillies.
Add water, cover and cook till done.
Fluff the rice and give a final tempering if desired.

Arbi Tuk
Boil, peel, and deep-fry arbi till golden.
Gently smash them and toss with dry spices.
Pan-fry with a drizzle of oil till crisp on both sides.

This Sindhi-style vegetarian thali is not just delicious - it’s also deeply rooted in tradition, loaded with fibre and plant protein, and perfect for festive as well as everyday meals. Whether you're a fan of regional Indian food or exploring authentic Sindhi cuisine, this recipe is a must-try.

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