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A tangy and savory yogurt-based curry with a vibrant tomato flavor. This light and comforting dish, thickened with chickpea flour and tempered with aromatic spices, is a delightful twist on the classic kadhi.
For 4 servings
Prepare the Kadhi Base
Cook the Kadhi
Prepare the Tempering (Tadka)
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A tangy and savory yogurt-based curry with a vibrant tomato flavor. This light and comforting dish, thickened with chickpea flour and tempered with aromatic spices, is a delightful twist on the classic kadhi.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 153.59 calories per serving with 4.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Add pre-made besan pakoras (fritters) to the kadhi during the last 5 minutes of simmering for a classic Punjabi-style Kadhi Pakora.
Incorporate vegetables like drumsticks, okra, or potatoes. Sauté them lightly before adding the kadhi mixture and simmer until they are cooked through.
Replace the dairy curd with a plant-based yogurt like coconut or cashew yogurt. Use a neutral oil instead of ghee for the tempering.
Add 2-3 cloves of finely chopped garlic to the tempering along with the other spices for a pungent, aromatic twist.
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Besan (chickpea flour) is an excellent source of plant-based protein and fiber, which helps in keeping you full for longer and aids in muscle maintenance.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute anti-inflammatory properties.
Spices like hing (asafoetida) and cumin seeds are traditionally used in Indian cooking to prevent bloating and aid in digestion, making this a light and easy-to-digest meal.
One serving of Tomato Kadhi contains approximately 150-170 calories, making it a light and healthy main course option. The exact count can vary based on the type of curd (full-fat vs. low-fat) and the amount of ghee used.
Yes, Tomato Kadhi is a very healthy dish. It's rich in probiotics from the curd, which aids digestion. The besan provides protein and fiber, while tomatoes offer antioxidants like lycopene. The spices used also have various anti-inflammatory and digestive benefits.
The key is to whisk the besan and curd into a perfectly smooth, lump-free paste before adding water. Then, you must stir the mixture continuously over low to medium heat until it comes to its first boil. This stabilizes the curd and prevents it from separating.
Absolutely. To make a vegan version, substitute the dairy curd with a plain, unsweetened plant-based yogurt such as coconut, soy, or cashew yogurt. Also, use a neutral vegetable oil or coconut oil instead of ghee for the tempering.
Tomato Kadhi should have a thin, pouring consistency, similar to a light soup or traditional buttermilk. It's not meant to be as thick as a dal or other curries. It will naturally thicken a bit as it cools.
Tomato Kadhi pairs beautifully with steamed basmati rice, jeera rice, or simple khichdi. It also goes well with Indian flatbreads like roti, phulka, or paratha.