11 January, 2018
TAMATAR/TOMATO KADHI
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
