Ingredients with Measurements:
- 1 cup yogurt
- 2 cups water
- 2 medium-sized tomatoes, chopped
- 1/2 cup gram flour (besan)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon asafoetida (hing)
- 1 tablespoon oil
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, whisk the yogurt and gram flour together until smooth.
2. Add water to the mixture and whisk again until well combined.
3. Heat oil in a deep pan over medium heat.
4. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida to the pan and let them splutter.
5. Add chopped tomatoes to the pan and cook for 2-3 minutes until they become soft.
6. Add turmeric powder and red chili powder to the pan and mix well.
7. Pour the yogurt mixture into the pan and stir continuously to avoid lumps.
8. Add salt to taste and let the kadhi simmer for 10-15 minutes until it thickens.
9. Garnish with coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120 kcal
- Fat: 5 g
- Carbohydrates: 12 g
- Protein: 6 g
Substitutions for ingredients:
- If gram flour is not available, you can use corn flour or rice flour instead.
- You can use any cooking oil of your choice.
Variations:
- You can add vegetables like okra, eggplant, or spinach to the kadhi to make it more nutritious.
- You can also add some ginger-garlic paste to enhance the flavor.
Tips and tricks:
- Whisk the yogurt and gram flour well to avoid lumps in the kadhi.
- Stir the kadhi continuously while cooking to avoid curdling.
- Adjust the consistency of the kadhi by adding more or less water as per your preference.
Storage instructions:
- Store the leftover kadhi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the kadhi in a pan over low heat until warm.
Presentation ideas:
- Serve the kadhi in a bowl and garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Papad or pickle
Troubleshooting advice:
- If the kadhi becomes too thick, add some more water to adjust the consistency.
- If the kadhi curdles, add some more gram flour and whisk well to bring it back to the right consistency.
Food safety advice:
- Make sure to cook the kadhi thoroughly before serving.
- Use fresh ingredients to avoid any foodborne illnesses.
Food history:
- Tamatar Kadhi is a popular dish from the Indian state of Gujarat.
Flavor profiles:
- Tangy, spicy, and savory
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian