TOMATO KADHI
Tangy, tasty and so simple to make, Tomato Kadhi goes really well with plain boiled rice. It's also full of veggies, so it's good for you too
Provided by Sageca
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
- While the tomato purée is boiling, heat the oil in a small pan on a medium flame Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
- Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
- Garnish with chopped coriander leaves and serve with hot plain boiled rice.
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Claire Burgin
[email protected]This recipe seems a bit complicated, but I'm sure it's worth it. I love the idea of using tomatoes in a kadhi.
Trinity Marro
[email protected]I've never had tomato kadhi before, but it sounds really interesting. I'm definitely going to give this recipe a try.
Amna Amjad
[email protected]This tomato kadhi looks delicious! I can't wait to try it. I love the addition of jaggery, I think it will add a nice sweetness to the dish.
abnet kassawu
[email protected]I'm not sure what went wrong, but my tomato kadhi turned out really oily. I think I might have used too much oil, or maybe I didn't drain the tomatoes properly.
Believe Celestine
[email protected]This recipe was a disaster! The kadhi turned out watery and bland. I think I might have added too much water, or maybe I didn't cook it for long enough.
Nayeem Boss
[email protected]This tomato kadhi was a bit too tangy for my taste, but I think that's just a personal preference. I would recommend adding a little bit of sugar or honey to balance out the flavors.
spencer portée (exussum)
[email protected]I'm not usually a fan of kadhi, but this tomato version was really good. The tangy tomatoes and creamy yogurt were a great combination, and the spices added a nice depth of flavor.
Naeem sanata
[email protected]This was my first time making tomato kadhi, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I loved the creamy texture and the subtle sweetness of the tomatoes.
Mian Shahzaib
[email protected]I've been making tomato kadhi for years, but this recipe is by far the best. The addition of jaggery gave it a lovely sweetness that balanced out the tanginess of the tomatoes. I will definitely be making this again!
Javier Soto
[email protected]This tomato kadhi was a delightful surprise! The tangy tomatoes and creamy yogurt came together perfectly, and the spices added just the right amount of heat. I served it with basmati rice and a side of cucumber raita, and it was a hit with my family