Tangy Sindhi Tomato Kadhi Recipe, a Corn Curry
Tomato Kadhi or Curry is a flavorful, lip-smacking, and tangy made from tomato puree, thickened with gram flour, and loaded with lots of veggies.
This tomato Kadhi is a vegan curry, a Jain option (without onion and garlic), full of nutrients.
Sindhi Tomato Kadhi is one of the most popular and loved main course dishes by the Sindhi Community. In Sindhi, it is called Tamatar Ji Kadhi, a feast lunch for a weekend in most Sindhi houses. This Tamatar kadhi is served with jeera rice or vegetable pulao, boondi raita, aloo tuk, poori, and papad. A small and sweet nap after scrumptious lunch to relax and enjoy the weekend is a need.
It is easy to make a tomato curry at home with just a few veggies available. You cannot go wrong with this recipe. Very few spices, and some veggies, are required. The preparation time will depend on the thickness and personal preference of the consistency.
To make this recipe more mouth-watering and delightful, 5-inch corn pieces have been added. Trust me, the corn in this tomato Kadhi recipe tastes delicious, and you cannot resist drinking this flavorful kadhi like a soup.
This is a very unique and mouth-watering tomato kadhi recipe. Once you make it, it will be loved by the kids and elders. The aroma of the kadhi will fill your house with goodness, and your neighbor will know your today’s menu.
Plus, you can also have a look at our other collections:
Indian Breakfast Recipes – Baked Beans Indian Style, Masala Umpa, Moong Paratha.
Indian Lunch Recipes – Chana Dal Recipe, Sai Bhaji, Meethe Chawal, Soya Pulao.
Indian Snacks Recipes – Khaman Dhokla, Dahi ke Rice Pakora, Aloo Mint Kachori, Instant Chakli recipe.
Indian Bread Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.
Indian Fasting Recipes – Farali Pattice, Rajgira Halwa, Farali Dhokla, Sama Rice.
Indian Desserts Recipes – Kesar Pista Kulfi Falooda, Mango Stick Kulfi, Stuffed Mango Kulfi, Mathura Peda.
Table of Contents
Recipe Video
Recipe Card
Tangy Sindhi Tomato Kadhi Recipe, a Corn Curry(Updated)
Ingredients
- 1 tbsp Ghee
- Tomato Puree 5 tomatoes boiled with 2 cups of water. Blended with hand beater.
- 3 tbsp Gram flour
- 1 tsp Mustard Seeds
- 1 tsp Cumin seeds
- 1 tsp Fenugreek seeds
- 2 Green Chilies
- ½ inch Ginger
- 5 piece Cloves
- Curry leaves few
- ¼ tsp Asafoetida
- 5 piece Dry Red Chili
- 1 tsp Red Chilli Powder
- 4 piece Kokam ke phool
- 6 piece Elephant Yam cut in blocks
- 8 piece Cluster beans
- 6 piece Drumstick Cut horizontally
- 2 tbsp Frozen Corn
- 1 piece Corn 5 pieces cut in small pieces
- 4 piece Okra cut in small pieces
- Salt as per taste
- 1½ tbsp Sugar
- Fresh Coriander
- 8 cups Water
Instructions
- In a mixing bowl, add tomato puree and 3 tbsp gram flour. With a whisk, mix all the ingredients well and keep aside.
- Heat 1 tbsp ghee, and add 1 tsp mustard seeds to a pan.
- As the seeds start to crackle, add 1 tsp cumin seeds, 1 tsp fenugreek seeds, five dry red chilies, five pieces cloves, two chopped green chilies, ½ inch chopped ginger, a few curry leaves, and ¼ tsp asafoetida. Stir well until it turns aromatic.
- Add the prepared tomato and gram flour mixture.
- Add 1 tsp of red chili powder. Stir it well.
- Add 8 cups of water. Stir it well.
- Add four pieces of kokum ke phool.
- Add all the vegetables – six pieces of elephant yam cut into small cubes, eight pieces of cluster beans, six long pieces of drumstick cut into finger length, 2 tbsp frozen corn, and one corn cut into five medium size pieces. Salt and 1½ tbsp sugar. Stir it well.
- As the mixture comes to a boiling point. Keep stirring until the gram flour dissolves completely in the batter and is lump-free.
- Cover and simmer for 10 minutes on a low flame.
- Add a few curry leaves, 4 to 5 pieces of okra (cut into medium size pieces), and some fresh coriander.
- Cover and simmer for further 10 minutes on a low flame.
- Ensure all vegetables are cooked properly. Add some fresh coriander, and the tomato kadhi is ready.
- Serve it hot with vegetable pulao with salad, raita, and papad.
Notes
- Tomato puree – boil five medium size tomatoes with 2 cups of water for 5 minutes. Blend it with a hand beater or in a mixie. You can remove the skin of the tomatoes and then blend. I have not peeled the skin for this recipe
- After adding the tomato and gram flour mixture into the pan, keep stirring till the gram flour completely dissolves in the water. An unwhisked batter may form lumps, making it a tedious task at a later stage to make it lump-free.
- The consistency of this kadhi should be medium thick to enjoy with jeera rice or vegetable pulao.
- Adjust the sugar content as per liking and taste.
How to make Tomato Curry at Home Step by Step Photos
- In a mixing bowl, add tomato puree and 3 tbsp gram flour. With a whisk, mix all the ingredients well and keep aside.
- Heat 1 tbsp ghee, and add 1 tsp mustard seeds to a pan.
- As the seeds start to crackle, add 1 tsp cumin seeds, 1 tsp fenugreek seeds, five dry red chilies, five pieces cloves, two chopped green chilies, ½ inch chopped ginger, a few curry leaves, and ¼ tsp asafoetida. Stir well until it turns aromatic.
- Add the prepared tomato and gram flour mixture.
- Add 1 tsp of red chili powder. Stir it well.
- Add 8 cups of water. Stir it well.
- Add 4 pieces of kokum ke phool.
- Add all the vegetables – six pieces of elephant yam cut into small cubes, eight pieces of cluster beans, six long pieces of drumstick cut into finger length, 2 tbsp frozen corn, and one corn cut into five medium size pieces. Salt and 1½ tbsp sugar. Stir it well.
- As the mixture comes to a boiling point. Keep stirring until the gram flour dissolves completely in the batter and is lump-free.
- Cover and simmer for 10 minutes on a low flame.
- Add a few curry leaves, 4 to 5 pieces of okra (cut into medium size pieces), and some fresh coriander.
- Cover and simmer for further 10 minutes on a low flame.
- Ensure all vegetables are cooked properly. Add some fresh coriander and the tomato kadhi is ready.
- Serve it hot with vegetable pulao, with salad, raita, and papad.
Notes
- Tomato puree – boil five medium size tomatoes with 2 cups of water for 5 minutes. Blend it with a hand beater or in a mixie. You can remove the skin of the tomatoes and then blend. I have not peeled the skin for this recipe
- After adding the tomato and gram flour mixture into the pan, keep stirring till the gram flour completely dissolves in the water. An unwhisked batter may form lumps, making it a tedious task at a later stage to make it lump-free.
- The consistency of this kadhi should be medium thick to enjoy with jeera rice or vegetable pulao.
- Adjust the sugar content as per liking and taste.
FAQs
How can I make tamatar ki kadhi?
It is easy to make a tomato curry at home with just a few veggies available. You cannot go wrong with this recipe. Very few spices, and some veggies, are required. The preparation time will depend on the thickness and personal preference of the consistency.
The process to make kadhi at home –
– In a mixing bowl, add tomato puree and 3 tbsp gram flour. With a whisk, mix all the ingredients well and keep aside
– In a pan, heat 1 tbsp ghee, and add 1 tsp mustard seeds
– As the seeds start to crackle, add 1 tsp cumin seeds, 1 tsp fenugreek seeds, 5 dry red chilies, 5 pieces cloves, 2 chopped green chilies, ½ inch chopped ginger, a few curry leaves, and ¼ tsp asafoetida. Stir well until it turns aromatic
– Add the prepared tomato and gram flour mixture
– Add 1 tsp of red chili powder. Stir it well
– Add 8 cups of water. Stir it well
– Add 4 pieces of kokum ke phool
– Add all the vegetables – 6 pieces of elephant yam cut into small cubes, 8 pieces of cluster beans, 6 pieces of drumstick cut into finger length, 2 tbsp frozen corn, 1 corn cut into 5 medium size pieces. Salt and 1½ tbsp sugar. Stir it well
– As the mixture comes to a boil, keep stirring until the gram flour dissolves completely and there are no lumps in the mixture
– Cover and simmer for 10 minutes on a low flame
– Add a few curry leaves, 4 to 5 pieces of okra (cut into medium size pieces), and some fresh coriander
– Cover and simmer for further 10 minutes on a low flame
– Ensure all vegetables are cooked properly. Add some fresh coriander and the tomato kadhi is ready
– Serve it hot with vegetable pulao, and accompaniment with salad, raita, and papad
Can you add Pakora in a tomato kadhi?
Tomato Kadhi is a flavorful, lip-smacking, and tangy made from tomato puree (instead of dahi), thickened with gram flour, and loaded with lots of veggies. No, Pakoras are not added, similar to Dahi Kadhi. You can add corn pieces which taste delightful in the tomato kadhi.
Which vegetables can be added to Tomato Kadhi?
Tomato Kadhi is a delicious, tangy made from tomato puree, thickened with gram flour. Loaded with lots of veggies, it is very nutritious. You can always add veggies of your choice, but the most common veggies like – potato, elephant yam, Cluster beans, Drum sticks, Okra, or Lady’s finger are added. You can also add 5-inch long corn pieces to this Kadhi. Corn enhances the taste making it more flavorful.
What are the tomato curry ingredients?
Tomato curry is a delicious, tangy made from tomato puree, thickened with gram flour. Loaded with lots of veggies, it is very nutritious. You can always add veggies of your choice, but the most common veggies like – potato, elephant yam, Cluster beans, Drum sticks, Okra, or Lady’s finger are added. You can also add 5-inch long corn pieces to this Kadhi. Corn enhances the taste making it more flavorful.
Conclusion
In this Tomato Kadhi Recipe, we have shared how to make flavorful, lip-smacking, and tangy tomato curry from tomato puree, thickened with gram flour, and loaded with lots of veggies. This Tamatar ki kadhi is served with jeera rice or vegetable pulao, boondi raita, aloo tuk, poori, and papad. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.