I just made this the other day and thought I should post it because 1. It contains curry leaves and 2. It was really, really good.

Kadhi is basically a yoghurt-based "curry," and I am really fond of them.  I had two over-ripe tomatoes, and remembered I had this recipe... and really enjoyed it.  I serve it with rice, and you could make little pakoras to throw in if you wanted.  It reheats very well, too.

Judy B - Rochester, NY, US

Tomato Kadhi 

 

Ingredients:

 

2 t vegetable oil

1 t mustard seeds 

1 t cumin seeds 

2 dried red chilies 

A generous pinch asafoetida (hing)

About 1 inch of fresh ginger, minced

2 - 3 fresh green chilies 

6 fresh curry leaves

1 cup yoghurt, beaten well

1 medium onion, chopped 

2 medium tomatoes, chopped fine

3 T besan mixed well with ½ cup water

1 t cumin powder 

1 t coriander powder 

Red chili powder to taste

Salt to taste 

 

Heat the oil in a saucepan.  When hot, add the mustard seeds, cumin seeds, red chilies, asafoetida, ginger, green chilies, and curry leaves.  When the seeds have started to pop, add the onions and sauté until they have become soft.  Add the tomatoes, stir well, cover, and cook until they have fallen apart.

 

When the tomatoes have fallen apart, add the cumin, coriander, and red chili powders and mix well, letting the spices cook for a few minutes.  Add the yoghurt, reduce the heat, and stir well.  When the yoghurt starts to bubble, add the besan and water mixture, stirring well.  Add salt to taste.  Do not allow the kadhi to boil.  You can add additional water to get a consistency of your preference.