Tomato Kadhi with steamed rice: hot and spicy; just perfect for that chilly Sunday afternoon lunch!
Kadhi is prepared in so many different ways across India. While common across most of north India, every state has it’d distinct flavour and recipe. Earlier I had posted recipes for Gujarati Kadhi and UP Kadhi. I now venture further with a very different recipe. Usually kadhi has a yoghurt base, but this one is made entirely of tomatoes! And it’s funny how I came to this recipe. I had a lot of tomatoes in the fridge and I was leaving for a week’s vacation the next day. So had two options – either to freeze them or make something out of them. My first thought was tomato soup but then I remembered that once I had seen Sanjeev Kapoor making tomato kadhi on a Food-Food program and that was it – my solution of using up too many tomatoes! 🙂
Tomato Kadhi (Tamatar Ki Kadhi)
Preparation Time: 5 mins| Cooking Time: 15 mins| Serves 2
7-8 tomatoes | A pinch of asafoetida |
4 tsp gram flour (besan) | 1 tsp red chilli powder |
| ½ tsp mustard seeds | ½ tsp turmeric powder |
½ cumin seeds | 1 tsp sugar |
| ½ tsp fenugreek seeds | Salt to taste |
5-6 curry leaves | 1 tbsp Olive oil |
| 2 dried red chillies, broken into half | Fresh coriander leaves, chopped (for garnish) |
- Chop and purée the tomatoes in a big bowl with a hand blender
- In the same bowl add gram flour, turmeric powder, red chilli powder, salt and sugar to the puréed tomatoes and mix together with the blender.
- Add two cups of water and combine together well.
- Heat oil in a deep non-stick pan and add mustard seeds, fenugreek seeds, asafoetida, cumin seeds, curry leaves and dried red chillies. Sauté for 2-3 minutes till a nice aroma is given out.
- Note: Sanjeev Kapoor uses on oil in his tomato kadhi recipe, but I used just about 1 tbsp of Olive oil. If you don’t want to use the oil, just dry roast the spices.
- Add the tomato mixture and mix well. Bring it to a boil, stirring frequently.
- Reduce heat and simmer the kadhi for 10 minutes.
- Garnish with coriander leaves and serve hot with steamed rice. It is also a great alternative to tomato soup.
Yum! I love your recipes!
Thanks Jenn! Glad you liked them 🙂 looking forward to know how they turned out in your kitchen! 🙂
love
ashima
Hi Ashima
I have fallen in love with your blog!! Keep it upppp!!!
Thanks Shilpa! 🙂 it’s so nice of you to say so 🙂