tamatar ki kadhi recipe | tomato kadhi | Jain tomato kadhi
Tarla Dalal
• 01 November, 2015
Table of Content
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)
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
3 servings
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
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like tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | then see Jain dals, kadhi recipes and some recipes we love.
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like tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | then see Jain dals, kadhi recipes and some recipes we love.
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what is tamatar ki kadhi made of ? See below image of list of ingredients for tamatar ki kadhi.
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what is tamatar ki kadhi made of ? See below image of list of ingredients for tamatar ki kadhi.
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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.
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Add ½ cup of water.
- Mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
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Allow it to cool completely and put in a blender.
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Blend to a smooth purée.
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Keep aside tomato purée.
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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.
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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.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1/2 tsp cumin seeds (jeera).
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Let the seeds crackle.
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Add 1 tsp chopped green chillies. For a less spicy kadhi, use only half a teaspoon of chopped green chilies.
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Add 5 to 6 curry leaves (kadi patta).
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Add 2 cloves (laung / lavang).
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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.
-8-204408.webp?w=800&format=webp)
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add a pinch of asafoetida (hing).
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Add prepared tomato purée.
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Add 1 cup of water.
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Mix well.
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Bring to boil, while stirring occasionally.
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Add 2 tsp grated jaggery (gur). Jaggery provides a natural sweetness to the dish, reducing the need for refined sugar.
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Add salt to taste.
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Mix well. Cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve tamatar ki kadhi | tomato kadhi | Jain tomato curry | hot garnished with a sprig of coriander.
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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.
-
-
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.
-
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.
-2-204409.webp?w=800&format=webp)
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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.
Nutrient values (Abbrv)per plate
| 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
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!!!
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