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
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.