Tangy Sindhi Tomato Kadhi Recipe, a Corn Curry(Updated)
Tomato Kadhi or Curry is a flavorful, lip-smacking, and tangy made from tomato puree (instead of dahi), 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.SindhiTomato 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.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: how to make tomato curry, how to make tomato kadhi, recipe of tomato curry in hindi, recipe of tomato kadhi, sindhi tomato corn kadhi, tamatar ji kadhi, tamatar ki kadhi, tomato curry, tomato curry for rice, tomato curry Hebbars Kitchen, tomato curry recipe, tomato curry simple, Tomato kadhi
Servings: 5people
Ingredients
1tbspGhee
Tomato Puree 5 tomatoes boiled with 2 cups of water. Blended with hand beater.
3tbspGram flour
1tspMustard Seeds
1tspCumin seeds
1 tspFenugreek seeds
2Green Chilies
½inch Ginger
5pieceCloves
Curry leavesfew
¼tspAsafoetida
5piece Dry Red Chili
1tspRed Chilli Powder
4piece Kokam ke phool
6 piece Elephant Yamcut in blocks
8 piece Cluster beans
6pieceDrumstickCut horizontally
2tbspFrozen Corn
1piece Corn 5 pieces cut in small pieces
4piece Okracut in small pieces
Salt as per taste
1½tbspSugar
Fresh Coriander
8cups 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.