Tomato Kadhi

Sometimes some very easy recipes just go out of mind, due to the number of new recipes that we keep experimenting in our kitchen. When my friend SR shared her recipe for tomato kadhi on a food group, I remembered the one I used to prepare with a little variation than hers. Thanks SR for reminding me of this. The kadhi is prepared with tomatoes as main ingredient and it goes really well with rice and papad.


2 -3 ripe tomatoes, medium sized
1 small green chili
3-4 black pepper
1/2 tsp cumin seeds/ jeera
1/2 -3/4 cup grated coconut
2 tsp jaggery/sugar as per preference [optional]
Salt to taste
Finely chopped coriander leaves for garnish

For seasoning*
10 -12 garlic cloves
1/2 tsp cumin seeds


Wash and clean the tomatoes. Make a 'X' sign on it and blanch them in boiling water. Once cool discard the skin and grind the pulp with grated coconut, jeera, pepper, chopped green chili to a fine paste. Transfer the paste to a vessel. Adjust the consistency by adding water. Bring this to boil with salt and jaggery/sugar [optional as per taste].

Prepare the seasoning in ghee with cumin seeds. Once it splutters add crushed garlic and saute it till golden brown. Switch off the flame and pour the seasoning on the kadhi, cover with the lid. Garnish with finely chopped coriander leaves and serve it hot with rice.

* Note: 
- You can temper this kadhi with mustard seeds, curry leaves and hing if you don't prefer garlic.
This can also be served as a different version of tomato soup and you will need to reduce the amount of grated coconut to 4 tbsp while grinding

Happy Cooking!


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