Sweet and Tangy Tomato Kadhi

This is a tomato based curry with a lovely balanced tangy- sweet combination. This is a recipe by Tarla Dalal from my recipe collection .

When we need a change from the regular sambars and rasams, Tomato kadhi is a welcome change in taste. Here’s the recipe.

Ingredients:

4 large tomatoes
½ tsp mustard seeds
½ tsp cumin seeds
1 chopped green chilli
5 to 6 curry leaves
2 cloves
2 tbsp chickpea flour (besan), make it into a paste by adding a couple of tsps of water
¼ tsp turmeric powder
2 tsp red chilli powder
½ tsp aamchur powder (dry mango powder)
A pinch of asafoetida
2 tsp grated jaggery
2 tbsp chopped coriander
2 tbsp oil
Salt to taste Method:

Roughly chop the tomatoes and cook them with ½ cup of water for about 10 to 15 minutes.

Cool and blend in a mixer to get a smooth puree. Keep aside

Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they pop, add the green chillies, curry leaves, cloves and chickpea flour (besan) paste and cook for 2 to 3 minutes.

Add the turmeric, red chilli powder, asafoetida, aamchur powder and pureed tomatoes with 2 cups of water and cook on a medium flame and keep stirring continuously.

When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes.

Remove from the flame.

Garnish with coriander leaves and serve hot with rice/rotis.