Tomato Kadhi
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Kadhi Base
- b.In a large mixing bowl, add the curd and besan. Whisk vigorously until you have a completely smooth, lump-free paste. This step is crucial to prevent splitting.
- c.To the paste, add the tomato puree, ginger paste, turmeric powder, red chili powder, and salt. Mix everything together until well combined.
- d.Gradually pour in the 3 cups of water while continuously whisking. This ensures the batter remains smooth and uniform.
- 2
Step 2
- a.Cook the Kadhi
- b.Pour the prepared mixture into a heavy-bottomed pot or kadai. Add the slit green chilies.
- c.Place the pot on medium-low heat. Bring the mixture to a gentle boil, stirring constantly. Do not stop stirring until it boils, as this prevents the curd from curdling.
- d.Once it reaches a boil (about 8-10 minutes), reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken and the raw taste of besan will cook out.
- e.Stir in the sugar or jaggery until it dissolves completely. Cook for another minute.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the kadhi simmers, heat ghee in a small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the mustard seeds and let them splutter completely.
- d.Immediately add the cumin seeds, hing, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until the curry leaves turn crisp and the spices are fragrant. Be careful not to burn them.
- 4
Step 4
- a.Combine and Serve
- b.Carefully pour the hot tempering over the simmering kadhi. It will sizzle loudly, so stand back.
- c.Gently stir the tempering into the kadhi. Turn off the heat.
- d.Garnish with freshly chopped coriander leaves.
- e.Let it rest for 5 minutes before serving hot with steamed basmati rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the tangiest flavor, use curd that has been sitting at room temperature for a few hours to become slightly sour.
- 2Continuous stirring until the first boil is the most important step to achieve a smooth, non-curdled kadhi.
- 3Do not cover the pot completely while simmering, as the kadhi can boil over easily. Leave the lid slightly ajar.
- 4The kadhi thickens as it cools. If it becomes too thick upon reheating, add a splash of hot water to reach your desired consistency.
- 5For a richer flavor, you can add a teaspoon of crushed coriander seeds to the tempering.
Adapt it for your goals.
With Pakoras
Add pre-made besan pakoras (fritters) to the kadhi during the last 5 minutes of simmering for a classic Punjabi-style Kadhi Pakora.
Vegetable KadhiVegetable Kadhi
Incorporate vegetables like drumsticks, okra, or potatoes. Sauté them lightly before adding the kadhi mixture and simmer until they are cooked through.
Vegan VersionVegan Version
Replace the dairy curd with a plant-based yogurt like coconut or cashew yogurt. Use a neutral oil instead of ghee for the tempering.
Garlic FlavorGarlic Flavor
Add 2-3 cloves of finely chopped garlic to the tempering along with the other spices for a pungent, aromatic twist.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Good Source of Protein
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.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute anti-inflammatory properties.
Aids Digestion
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.
Frequently asked questions
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.