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Tomato Kadi

Madhuri.Dixit's picture
Ingredients
  Tamarind paste 6 Ounce (175 Gram, Red Colored)
  Water 1⁄2 Pint (300 Milliliter)
  Corn oil 3 Tablespoon
  Onion 1 , diced
  Ginger puree 1 Teaspoon (Pulp)
  Garlic puree 1 Teaspoon (Pulp)
  Ground cumin 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Ground coriander 1 Teaspoon
  Tomatoes 3 , quartered
  Ground rice 2 Tablespoon
  Chopped fresh coriander 2 Tablespoon
For baghaar
  Oil 3 Tablespoon
  White cumin seeds 1⁄2 Teaspoon
  Dried red chilies 3
  Curry leaves 6
  Fresh coriander 1 Tablespoon (For Garnish)
  Green chilies 1 Teaspoon (For Garnish)
Directions

Soak the tamarind paste in hot water to cover for about 15-20 minutes.
Squeeze the softened tamarind with your hand to extract as much pulp as possible and push it through a sieve.
Pour the measured water on to the pulp to loosen it and then set aside.
Meanwhile, heat the oil in a saucepan over a medium heat and fry the onion until golden brown.
Lower the heat and gradually stir in the ginger, garlic, cumin, turmeric, chilli powder, salt, ground coriander and the tamarind pulp.
Increase the heat, add the tomatoes and bring to the boil.
Then lower the heat and slowly stir in the ground rice, a little at a time, stirring continuously.
Add the fresh coriander and cook slowly for 3-5 minutes.
Remove the pan from the heat and set aside.
Prepare the baghaar; heat the oil in a frying pan and fry the cumin seeds, red chillies and curry leaves until they turn a shade darker.
Pour over the kadi while still sizzling.
Serve garnished with fresh coriander and green chillies.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Indian
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
2

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