Tangy, tasty Tomato Kadhi goes well with plain boiled rice and Aloo Ki Sookhi Sabji.
For the Kadhi:
- 2 cups yogurt ( sour)
- 4 cups water
- 2 big red tomatoes chopped fine
- 1 medium onion chopped fine
- 2 tbsp gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
- 2-3 green chilies split lengthwise
- 5-6 curry leaves
- 4-5 cloves of garlic chopped very fine
- 4 tbsp cooking oil
- Salt to taste
- 2 tbsp ghee (clarified butter)
- Big pinch of asafetida
- ½ tsp red chili powder
- 2 dried whole red chilies
- Mix the yogurt, water, besan and turmeric powder, Whisk to ensure there are no lumps. Set aside.
- In a deep pan or wok heat 2 tbsp of oil. Add cumin, fenugreek, mustard seeds, curry leaves and green chilies. When they stop spluttering, add the besan yogurt mixture slowly, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
- Make sure you stir the yogurt mixture or it will curdle. Reduce wok heat if ingredients start to boil over.
- Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, for about 45-50 minutes.
- In a separate frying pan heat 2 tbsp of oil. Add onion and garlic and fry until the onion is tender. Now add chopped tomatoes, red chili powder, coriander powder and salt to taste; cook until tomatoes are mushy. Add this tomato mixture to the boiling Kadhi and stir well.
- Adjust thickness of sauce with the extra cup of boiled water (continuous simmering of Kadhi makes it thicker so go on adding boiled water if Kadhi becomes very thick).
- When Kadhi is ready turn off the heat. Add ¼ cup of chopped cilantro and take it out in a serving dish.
- Prepare ‘Tadka’: To temper Kadhi, heat ghee in a small pan, add asafetida, dry red chili and ½ tsp red chili powder; immediately pour this over Kadhi in dish before chili powder gets burned.
- Serve with piping hot plain boiled rice.
Do You Know?
Method to make Gram flour at home:
Take pre-cooked chickpeas, rinse thoroughly and drain. Spread evenly across an un-greased baking tray and cook on medium heat for 2–3 hours then turn off oven and leave overnight to cool. Place into a mortar and pestle and grind to a fine consistency.