Tamatar ki Kadhi – Tomato Kadhi Recipe

    tamatar kadhi

    Tamatar ki Kadhi – Tomato Kadhi Recipe

    Tomato kadhi is a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies. Here’s another innovative yet easy, recipe from my side for all my viewers prepared with tomatoes. Today we are sharing a great and simple recipe of tomato kadhi with you all. Tomato kadhi a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies.

    Surely you all will relish eating this kadhi recipe for sure, after all who does not like eating tangy and mouth drooling kadhi? Kadhi prepared with tomatoes and gram flour is really scrumptious and different in taste. You can serve it with rice, chapatti or parantha. So, what are you waiting for? Here’s an easy step-by-step method for making this tangier version of kadhi.

    Directions

    Getting ready:

    Start with washing the tomatoes and green chilies. Chop them in big and rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.

    tomato kadhi

    Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.

    tomato kadhiMaking:

    Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida. Stir a little. Then add coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala.

    tomato kadhi

    Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi.

    tomato kadhi

    Allow it to simmer on low flame for 10 to 12 minutes and keep stirring at regular intervals. Delectable kadhi is now ready, turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.

    tomato kadhi

    Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.

    tomato kadhi

    Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.

    tomato kadhiServing:

    Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao. Infact you can serve it with any Indian breads like chapatti, parantha, naan or poori.

    tomato kadhiSuggestions

    • If you like eating onion and garlic then after crackling cumin seeds and mustard seeds, add 1 finely chopped onion and 5-6 chopped garlic cloves. Stir them for a while and follow the remaining instructions as given.
    • For 3-4 members
    • Time- 30 minutes
    Tamatar ki Kadhi - Tomato Kadhi Recipe tamatar kadhi
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Tomatoes – 5 (300 grams)
    • Green chilly – 2
    • Chickpea 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
    Instructions
    1. Wash and chop tomatoes and green chillies in rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.
    2. Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.
    3. Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida, coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes
    4. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala. Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water.
    5. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi. Turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.
    6. Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.
    7. Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.
    8. Serving:
    9. Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao.

     

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