Tomato Kadhi
A tangy, lightly spiced yogurt-based curry from Gujarat, thickened with chickpea flour and brightened with ripe tomatoes. This kadhi strikes the perfect balance between sour yogurt and sweet tomatoes, finished with a fragrant mustard seed and curry leaf tempering. Comforting and light, it pairs beautifully with steamed rice or khichdi.
For 4 servings
- mix · ~2 min
Whisk the yogurt and besan.
1.In a large bowl, whisk together yogurt and besan until no lumps remain.2.Add 3 cups water gradually, whisking continuously to form a smooth, thin mixture.TIPMake sure the mixture is lump-free — any besan lumps will cook into unpleasant clumps. - simmer · ~18 min
Cook the kadhi base with tomatoes.
1.Pour the yogurt-besan mix into a heavy-bottomed pot and place over medium heat.2.Add chopped tomatoes, ginger, slit green chili, turmeric powder, sugar, and salt.3.Stir continuously and bring to a gentle boil.4.Lower heat and simmer for 15-18 minutes, stirring occasionally, until the raw besan smell disappears and the kadhi thickens slightly.TIPKeep stirring for the first 5 minutes — kadhi curdles if left unstirred over direct heat. - simmer · ~6 min
Simmer further until tomatoes soften.
Continue to cook on low heat until the tomatoes break down and release their tangy sweetness into the kadhi, about 5-7 minutes. The kadhi should look smooth with a pale yellow-orange hue.
- temper · ~2 min
Make the tempering.
1.Heat ghee in a small tempering pan over medium heat until it melts and shimmers.2.Add mustard seeds and let them splutter.3.Add cumin seeds, fenugreek seeds, and asafoetida — fry until fragrant, about 15-20 seconds.4.Add dried red chilies and curry leaves; fry for another 15 seconds until the leaves crackle.TIPFenugreek seeds burn fast and turn bitter — watch closely and pour the tempering immediately once aromatic. - mix · ~5 min
Pour the tempering over the kadhi.
Immediately pour the crackling tempering into the simmering kadhi. Stir once to combine and turn off the heat. Let the kadhi sit for 5 minutes to absorb the tempering flavors.
- garnish
Garnish with fresh coriander leaves and serve hot.
Ladle into bowls or katoris, sprinkle chopped coriander leaves on top, and serve warm with steamed rice or khichdi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly sour yogurt for the best tangy flavor; fresh sweet yogurt will taste flat.
- 2Whisk the besan and yogurt until completely smooth to avoid lumpy kadhi.
- 3Stir the kadhi constantly during the first 5 minutes of simmering to prevent curdling.
- 4Simmer until the raw besan aroma disappears — this ensures a silky, cooked texture.
- 5Add the tempering while it's still crackling to infuse the kadhi with maximum fragrance.
- 6Let the kadhi rest for 5 minutes after tempering so the flavors meld beautifully.
Adapt it for your goals.
Vegan
Replace yogurt with thick coconut milk or blended silken tofu for a creamy, dairy-free version; use coconut oil for tempering instead of ghee.
High ProteinHigh-Protein
Add a handful of boiled chickpeas or roasted paneer cubes during simmering for extra protein and heartiness.
Low OilLow-Oil
Skip the ghee tempering; dry-roast mustard seeds and cumin in a non-stick pan, then stir in asafoetida and curry leaves with a teaspoon of water.
Punjabi StylePunjabi-Style
Add a pinch of garam masala and a tablespoon of cream at the end for a richer, more spiced flavor profile.
Why this is on our healthy list.
Rich in Probiotics
Yogurt provides beneficial probiotics that support gut health and digestion.
Good Source of Plant Protein
Chickpea flour (besan) adds a boost of plant-based protein and dietary fiber.
Anti-Inflammatory Spices
Turmeric and ginger offer anti-inflammatory and antioxidant properties.
Digestive Aid
Fenugreek seeds and asafoetida are traditionally used in Ayurveda to aid digestion and reduce bloating.
Frequently asked questions
Kadhi curdles if the heat is too high or if you stop stirring during the first few minutes. Keep the flame low and stir continuously until it comes to a gentle boil.
