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tamatar ki kadhi recipe | tomato kadhi | Jain tomato kadhi

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Tarla Dalal

01 November, 2015

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Table of Content

About Tamatar Ki Kadhi ( Indian Cooking)

Ingredients

Methods

Like tamatar ki kadhi

What is tamatar ki kadhi made of ?

Blending the tomatoes

Making tamatar ki kadhi

Pro tips for tamatar ki kadhi

Nutrient values

tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with 20 amazing images.

tamatar ki kadhi is a flavorful and tangy dish usually made with yogurt (curd) as its base. However, a version can be prepared without curd, making it suitable for those who are lactose intolerant or prefer dairy-free options. This variant maintains the essence of traditional kadhi while imparting a unique taste.

Who does not like tangy, lip-smacking kadhi? tomato kadhi is a tangier, more tantalizing version made of tomato purée (instead of dahi), thickened with besan, and spiced up with an assortment of pungent ingredients.

tamatar ki kadhi is a perfect Jain dish as it is prepared without onion and garlic

Serve tamatar ki kadhi hot with steamed rice or roti.

This dairy-free tamatar ki kadhi is not only simple to prepare but also beautifully captures the tangy flavor of tomatoes while offering a comforting and satisfying meal. Enjoy!

Pro tips for tamatar ki kadhi. 1. Tomatoes add a tangy and sweet flavor that complements the creamy and slightly sour taste of the kadhi. Tomatoes are an extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. 2. Add 1 tbsp besan (bengal gram flour). Besan acts as a natural thickening agent, adding a creamy texture to the kadhi. Besan adds a subtle nutty flavor to the kadhi,complementing the tanginess of the tomatoes.

Enjoy tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with step by step photos.

Tamatar ki Kadhi ( Indian Cooking) recipe - How to make Tamatar ki Kadhi ( Indian Cooking)

Ingredients

Tamatar ki Kadhi

2 cups roughly chopped tomato

1 tbsp coconut oil or

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp cumin seeds (jeera)

1 tsp chopped green chillies

5 to 6 curry leaves (kadi patta)

2 clove (laung / lavang)

1 tbsp besan (Bengal gram flour)

1/4 tsp turmeric powder (haldi)

1 tsp chilli powder

a pinch of asafoetida (hing)

2 tsp grated jaggery (gur)

salt to taste

For The Garnish

a sprig of coriander (dhania)

Method

Tamatar ki kadhi

To make tamatar ki kadhi, combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Allow it to cool completely and blend in a mixer to a smooth purée. Keep aside.
Heat the oil in a deep non-stick pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the green chillies, curry leaves, cloves and besan, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the turmeric powder, chilli powder, asafoetida, prepared tomato purée and 1 cup of water, mix well and bring to boil, while stirring occasionally.
Add the jaggery and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve tamatar ki kadhi hot garnished with a sprig of coriander.

Tamatar ki Kadhi ( Indian Cooking) recipe with step by step photos

like tamatar ki kadhi

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what is tamatar ki kadhi made of ?

1. what is tamatar ki kadhi made of ? See below image of list of ingredients for tamatar ki kadhi.

blending the tomatoes

1. In a deep non-stick pan put 2 cups roughly chopped tomatoes. Tomatoes add a tangy and sweet flavor that complements the creamy and slightly sour taste of the kadhi. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.
2. Add ½ cup of water.
3. Mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
4. Allow it to cool completely and put in a blender.
5. Blend to a smooth purée.
6. Keep aside tomato purée.

making tamatar ki kadhi

1. Heat 1 tbsp coconut oil or oil in a deep non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil and corn oil.
2. Add 1/2 tsp mustard seeds ( rai / sarson).
3. Add 1/2 tsp cumin seeds (jeera).
4. Let the seeds crackle.
5. Add 1 tsp chopped green chillies. For a less spicy kadhi, use only half a teaspoon of chopped green chilies.
6. Add 5 to 6 curry leaves (kadi patta).
7. Add 2 cloves (laung / lavang).
8. Add 1 tbsp besan (bengal gram flour). Besan acts as a natural thickening agent, adding a creamy texture to the kadhi. Besan adds a subtle nutty flavor to the kadhi, complementing the tanginess of the tomatoes.
9. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
10. Add 1/4 tsp turmeric powder (haldi).
11. Add 1 tsp chilli powder.
12. Add a pinch of asafoetida (hing).
13. Add prepared tomato purée.
14. Add 1 cup of water.
15. Mix well.
16. Bring to boil, while stirring occasionally.
17. Add 2 tsp grated jaggery (gur). Jaggery provides a natural sweetness to the dish, reducing the need for refined sugar.
18. Add salt to taste.
19. Mix well. Cook on a medium flame for 2 minutes, while stirring occasionally.
20. Serve tamatar ki kadhi | tomato kadhi | Jain tomato curry | hot garnished with a sprig of coriander.

pro tips for tamatar ki kadhi

1. Tomatoes add a tangy and sweet flavor that complements the creamy and slightly sour taste of the kadhi. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.
2. Add 1 tbsp besan (bengal gram flour). Besan acts as a natural thickening agent, adding a creamy texture to the kadhi. Besan adds a subtle nutty flavor to the kadhi, complementing the tanginess of the tomatoes.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	91 cal
Protein	1.5 g
Carbohydrates	9.2 g
Fiber	2.2 g
Fat	5.4 g
Cholesterol	0 mg
Sodium	15.4 mg

Click here to view Calories for Tamatar ki Kadhi ( Indian Cooking)

The Nutrient info is complete

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Foodsie

July 12, 2020, 3:46 p.m.

Tangy.. creamy.. and scrumptiously palatable... this kadhi can be also enjoyed by it self.. and truly it reminds me of the tomato saar that i have had down south.. great indulgence!!!