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Tuesday, January 18, 2022

Craving for Kadhi-Chawal? Try making Tomato Kadhi for a change

While in most preparation it is yoghurt based, I recently came across a tomato kadhi made entirely of tomatoes.

Written by Ashima Goyal Siraj | Angola |
Updated: January 8, 2015 1:40:14 pm
tomato Kadhi (Source: Ashima Goyal Siraj) tomato Kadhi (Source: Ashima Goyal Siraj)

One of the most beautiful features of Indian cuisine is how one dish is prepared in multiple ways across states and cultures. India being a melting pot of cultures, together we make a beautiful potpourri, especially when it comes to food and its preparation. Kadhi is one such diversified dish. Every state has its distinct flavour and recipe. The common feature across all preparation, I guess, would be that it has to have a sour base. While in most preparation it is yoghurt based, I recently came across a tomato kadhi made entirely of tomatoes! One might say what would be the difference between a tomato kadhi and tomato soup. While it’s a great alternative to tomato soup; you have to try it to know the difference!

Tomato Kadhi (Tamatar Ki Kadhi)
Preparation Time: 5 mins| Cooking Time: 15 mins| Serves 2

7-8 tomatoes
A pinch of asafoetida
4 tsp gram flour (besan)
1 tsp red chilli powder
½ tsp mustard seeds
½ tsp turmeric powder
½ cumin seeds
1 tsp sugar
½ tsp fenugreek seeds
Salt to taste
5-6 curry leaves
1 tbsp Olive oil
2 dried red chillies, broken into half
Fresh coriander leaves, chopped (for garnish)

• Chop and purée the tomatoes in a big bowl with a hand blender
• In the same bowl add gram flour, turmeric powder, red chilli powder, salt and sugar to the puréed tomatoes and mix together with the blender.
• Add two cups of water and combine together well.
• Heat oil in a deep non-stick pan and add mustard seeds, fenugreek seeds, asafoetida, cumin seeds, curry leaves and dried red chillies. Sauté for 2-3 minutes till a nice aroma is given out.
• Add the tomato mixture and mix well. Bring it to a boil, stirring frequently.
• Reduce heat and simmer the kadhi for 10 minutes.
• Garnish with coriander leaves and serve hot with steamed rice.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at

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