Tomato kadhi recipe - Tamatar ki kadhi
Kadhi prepared with tomatoes and gram flour is really scrumptious and different in taste. You can serve it with rice, chapatti or parantha. Whenever there is no sabzi to eat and you wish not to make kadhi by stirring the curd kadhi constantly then try making this Tomato kadhi at your home.
हिन्दी में पढिये : Tomato kadhi recipe - Tamatar ki kadhi
Ingredients for Tomato kadhi recipe
- Tomatoes – 5 (300 grams)
- Green chilly – 2
- Gram flour – ¼ cup
- Oil – 2 to 3 tbsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Curry leaves – 10 to 12
- Asafoetida – 1 to 2 pinch
- Cumin seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Mustard seeds – ¼ tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Ginger – ½ tsp (paste)
- Salt – 1 tsp or to taste
How to make Tamatar ki kadhi
Rinse the tomatoes well. Chop the tomatoes and green chilies in big chunks and place them in a mixture jar to make a fine paste. Meanwhile heat a pan and add 2 tbsp oil into it. When the oil is hot add cumin seeds, fenugreek seeds, mustard seeds and asafoetida. Saute for few minutes and then add coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Again sauté for few seconds and add tomato-green chilly paste to the masala.
Take gram flour in a big mixing bowl and add water in small portions. Stir until the lumps dissolve. Now add 1 cup water in this batter and stir it well. Add this gram flour batter in the masala. Add 1.5 cups more water (in total we have used 2.5 cups of water).
Let it simmer. When you see a gentle boil in the gravy, reduce the flame and add some salt and red chilly powder to the kadhi. Now let it simmer on low flame for 10 to 12 minutes. Stir the kadhi at regular intervals.
Kadhi is now ready. Add some green coriander to it and mix well. Turn off the flame and transfer the kadhi to a serving bowl.
For a separate tempering for the kadhi, take a small pan and add 1 tsp oil to it. When the oil is hot add some cumin seeds. Keep the flame low and add 1 green chilly (slit in two parts) and 3 to 4 curry leaves. Saute for a while and turn off the flame. Now add rest of the red chilly powder and pour this tempering over the kadhi. Mix gently and garnish with some green coriander sprigs. Serve the piping hot tomato kadhi with rice, chapatti, parantha and relish eating.
If you wish to add onion and garlic to the kadhi then after spluttering cumin seeds and red mustard seeds, add 1 finely chopped onion and 5 to 6 garlic cloves. Saute for a while and the follow the same procedure for making the kadhi
- For 3 to 4 members
- Time – 30 minutes