|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|
|Chili powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Tomatoes||3 , quartered|
|Ground rice||2 Tablespoon|
|Chopped fresh coriander||2 Tablespoon|
|White cumin seeds||1⁄2 Teaspoon|
|Dried red chilies||3|
|Fresh coriander||1 Tablespoon (For Garnish)|
|Green chilies||1 Teaspoon (For Garnish)|
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.