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Saturday, May 06, 2006

10 min Tomato Kadhi

Part of being a working mom who still likes to serve up hot food everyday is that i am always looking for quick and easy recipes. These can be really handy for days when office is too loaded or the baby gets temperemental.
This is a recipe for tomato kadhi that I tried once and with such good results that this has become my staple quick-and-easy recipe. On busy days, it is really a life-saver; I mean, no soaking, grinding, peeling or pressure-cooking and very little chopping - and the taste id pretty good to. I love this with rice, but you can serve it with chapatti also since it is thick enough.


2 ripe medium sized tomatoes
2 tablespoons besan or kadala mav ( chick pea flour)
3/4 green chillies and ginger either chopped finely or crushed in a pestle
seasonings ( mustard seeds, cumin seeds, a pinch of asafoetida)
1/2 tsp turmeric
A handful of curry leaves

Heat oil and add mustard and cumin seeds. When they splutter, add green chillies, ginger, curry leaves, and stir fry. Add the asafoetida and the tomatoes and fry for a bit till the tomatoes get soft. Add 2 cups of water, turmeric and salt and bring to a boil.
In a small vessel, mix the chick pea flour with a little water till it gets mixed well.
Bring the kadhi down to a simmer and add the chick pea flour while stirring simultaneously.
Simmer for 3-4 minutes till the kadhi thickens and gets the consistency of a dal.
Switch off the flame and serve hot.


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