TOMATO CHI KADHI (TOMATO KADHI)
INGREDIENTS
Tomatoes
|
3 – 4 nos.
|
Scraped fresh coconut
|
2 – 3 tbsp
|
Salt
|
T.T.
|
Sugar
|
3 tsp
|
Chickpea flour / besan / daliche peeth
|
1 tbsp
|
Water
|
2 ½ big cups
|
Gr. Chillies
|
2 nos.
|
Ginger
|
1 inch piece
|
Jeera
|
½ tsp
|
Curry leaves / kadipatta
|
1 sprig
|
Coriander leaves / kothimbir
|
4 – 5 sprigs
|
Pepper pdr (optional)
|
1/8 tsp
|
FOR TADKA
| |
Ghee
|
1 tbsp
|
Fenugreek seeds / Methi seeds
|
4 – 5 nos
|
Gr. Chilli
|
1 no.
|
Jeera
|
¼ tsp
|
Haldi
|
¼ tsp
|
METHOD:
1. Slit the tomatoes at one end like an ‘X’. Put them in boiling water till the skin starts to peel off. This is blanching the tomatoes. Cool and remove the tomato skin.
2. Pass the tomatoes through a blender and strain the juice to remove the seeds.
3. Pour more water on the remains to extract the entire tomato flavor. Keep the juice and discard the remains.
4. Grind together to a paste all the remaining ingredients except the besan and the tadka ingredients.
5. Dissolve the besan in little tomato juice to remove any lumps.
6. Bring the remaining tomato juice to a boil. Add the prepared paste of pt. 4. Now pour the dissolved besan and boil.
7. Heat little ghee, add the tadka ingredients. When they crackle pour it over the boiling tomato juice. Tasted best when it is boiling hot on a cold day.
TIP:
1. This kadhi should not be thick so make sure you add the minimal besan.
2. In case you do not have fresh scraped coconut, use 3 tbsp coconut pdr dissolved in warm water.
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