Sindhi Vegetable Karri

Yogurt curry with lentils, vegetables and spices


  • 2 cups yogurt, little sour
  • Oil
  • 1 tablespoon chickpea flour / besan
  • 1 tablespoon semolina
  • 1 teaspoon ginger and garlic paste
  • 1 potato, cubed and parboiled
  • Few carrot pieces, parboiled
  • a handful of peas, parboiled
  • 1 teaspoon turmeric powder
  • red chilli powder
  • Salt
  • coriander leaves, chopped for garnishing
  • Fenugreek seeds
  • 1 teaspoon cumin seeds
  • Mustard seeds
  • Curry leaves
  • Round dried red chilli
  • 1 garlic – sliced
  • Asafoetida


  1. Blend yogurt with semolina, besan and water to make flowing consistency.
  2. Add salt, red chilli powder, turmeric powder, ginger and garlic paste.
  3. Heat Oil. Splutter fenugreek seeds, mustard seeds, cumin seeds, curry leaves, garlic, asafoetida, dry red chillies.
  4. Pour yogurt and bring to boil while stirring. Add parboiled vegetables. Simmer till Karri is thick.
  5. Garnish with coriander leaves and serve Sindhi Vegetable Karri hot with rice.

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