11 January, 2018

TAMATAR/TOMATO KADHI

Posted in : KADI-PAKODI / MAJJIGE HULI / RAITA / MOSARU SAASIVE, RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh

Now a days plenty of good quality tomatoes are available in the market, so trying to make use of it to the maximum. I personally like this kadhi very much. It goes very well with our own Karnataka special ‘akki rotti’ (rice roti) as well, other than roti, phulka, chapati, paratha and rice. I have used chickpea flour instead of gram flour and it is very easy, quick and simple recipe to make.

 

Ingredients :

  • Tomatoes – 3 big
  • Green chillies – 2
  • Oil – 1/2 tbsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Mustard seeds – 1/4 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Ginger paste/grated – 1/2 tbsp
  • Curry leaves – 1 string
  • Coriander leaves – 1 tbsp
  • HIng – 1/4 tsp
  • salt to taste

Others :

  • Chickpea flour – 2 tbsp (you can also use gram flour)
  • Curd – 1 cup
  • Water -1 cup
  • Salt to taste

For tempering :

  • Ghee – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Green chilli -1 (Slit)
  • Red chilli powder- 1/4 tsp
  • Curry leaves – 1 string

 

PROCEDURE :

  • Chop 1&1/2 tomato, and make coarse paste of remaining 1&1/2 tomato along with green chilli
  • Gather together 1 cup water, 1 cup curd, salt and 2 tbsp chickpea flour in a mixie jar and blend them well (so that there will not be any lumps)
  • Heat oil in a pan and add in all the masalas/spices listed under the heading ‘ingredients’ and allow them to splutter

  • Now add in chopped and coarsely ground tomato and saute well till little soft and dry by adding required amount of salt

  

  • Now add in chickpea flour + curd mixture while stirring continuously on high flame

 

  • Now reduce the flame and allow it to cook for 5 minutes, keep stirring in between

  • In the mean time prepare tempering using the ingredients listed under the heading ‘for tempering’

  • After 5 minutes remove the kadhi from the fire and pour the prepared tempering over it

 

  • Serve hot with roti, chapati, phulka, paratha, rice etc