Sindhi curry - Tomato kadhi is known as curry chawara, is a main dish for Sindhi's.
We have a function before the wedding day and is called as curry chawara ( as the food should not contain onions and garlic). The menu goes like this curry, chawara (rice) aloo took, lotus stem subzi and sweets like mohantal and sweet boondi is served.
I have updated this post with step by step pictures, after I made this for lunch menu series. But the recipe remains same as my friend written.
Recipe card
Sindhi curry - Tomato kadhi
Ingredients
- 4 Tomato medium sized
- 1 & ½ tablespoon Besan flour
- 1 Drumstick
- ½ Radish
- 10 Cluster beans
- 10 Ladies finger
- 1 tablespoon Ginger finely chopped
- 2 Green chilli
- 1 & ½ teaspoon Red chilli powder
- ⅛ teaspoon Turmeric
- 2 tablespoon Tamarind pulp
- 2 tablespoon Oil
- ½ teaspoon Mustard
- ¼ teaspoon Fenugreek seeds Methi seeds
- 1 teaspoon Cumin/ Jeera - 1 tsp
- ⅛ teaspoon Asafoetida/ Hing
- Curry leaves - A sprig
Instructions
- Scrap the drumstick skin slightly, cut into finger length pieces.
- Peel and cube radish. Cut cluster beans also same length as drumstick.
- For ladies finger, cut the head, tail and slit slightly in the middle.
- Keep all the other ingredients ready.
- Boil radish and drumstick in a vessel.
- Chop tomatoes roughly. Grind it to make puree.
- Heat kadai and sauté ladies finger in medium flame for 2 minutes.
- Add cluster beans to it and fry both of them with out changing its color until soft.
- Be generous with oil. Keep aside and temper with the items given under 'To temper' table.
- Keep little water ready. Lower the flame completely.
- Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden colour.
- Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning. Just a little.
- Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot.
- Cook it stirring now and then until it becomes thick paste and oil floats.
- Now add the sautéed vegetables, cooked vegetables along with the water and add another 1 & ½ cups water and mix well. Check for salt. Boil it.
- When it starts to boil, add tamarind pulp (I used 1 teaspoon tamarind paste) and boil until the veggies get cooked and the gravy becomes thick.
Notes
- Sauteing cluster beans and ladies finger is important.
- Cooking drumstick and radish separately is optional and you can cook along the gravy itself, but I wanted to make sure it done soon.
- Some add potato too, but I didn't add.
- You can add a ¼ teaspoon of sugar or jaggery for enhancing the taste.
Method
1. Scrap the drumstick skin slightly, cut into finger length pieces. Peel and cube radish. Cut cluster beans also same length as drumstick. Cut the head and tail of ladies finger and slit slightly in the middle. Keep all the other ingredients ready. Boil radish and drumstick in a vessel.
2. Chop tomatoes roughly. Grind it to make puree.
3. Heat kadai and sauté ladies finger in medium flame for 2 minutes. Add cluster beans to it and fry both of them with out changing its color until soft. Be generous with oil. Keep aside and temper with the items given under 'To temper' table.
4. Keep little water ready. Lower the flame completely. Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden color.
5. Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning. Just a little.
6. Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot.
7. Cook it stirring now and then until it becomes thick paste and oil floats. Now add the sautéed vegetables, cooked vegetables along with the water and add another 1 & ½ cups water and mix well. Check for salt. Boil it.
8. When it starts to boil, add tamarind pulp (I used 1 teaspoon tamarind paste) and boil until the veggies get cooked and the gravy becomes thick.
Serve with steamed rice, aloo took and papad. Smells and tastes great!
Mahimaa's kitchen says
what a coincidence? i was just looking at ur tomato kadhi while u posted a comment in my blog..
this is a different recipe and picture looks tempting and inviting.
RAKS KITCHEN says
Yes Mahimaa,after few days today I was visiting my blogger friends and posted a recipe too at same time:D
Thanks for the quick comment!
anudivya says
I love garlic and onions, but once in a while I would love to have a change too... this sounds perfect.
Sunshinemom says
Used to love this kadhi until I became vegan! So quick and tastes great! Love yours and also I like the columns for ingredients and measures - neat!
Adlak's tiny world says
looks colorful and tastes good. inviting pics.... sapida varava?!....
Priya says
Tempting Kadhi..quite different one..need to try this..
Priya says
This comment has been removed by the author.
Gita's Kitchen says
A healthy dish with so many veggies, this is new to me, I have to make this for rotis today 🙂
Daily Meals says
Wow! The kadhi looks yummy...
AnuSriram says
That looks colourful and delicious!
Sharmi says
that is a nice and simple recipe to learn! can try sometime!
Kitchen Flavours says
Never tried this combo. Looks gr8.
SriLekha says
looks really nice!
join in the savory event going in my blog!
Yasmeen says
Tangy kadhi ,I love it with hot rice:)
Uma says
wow, what a bright color! looks delicious.
Jaishree says
Tomato kadhi looks colourful and delicious!lovely pic rekha
Laavanya says
I never knew that a kadhi could be done with just tomatoes - always associated with curd... Beautiful colour and looks so tasty.
Anamika:The Sugarcrafter says
Hi
Thanks for passing by my blog..your posts are interesting and pictures are great.I also liked the recipe for tomatoe kadhi.unique in some way.
I would also like to wish you Merry Christmas and wonderful ushering into new year 2009.
Cham says
Very different recipe and sounds very delicous too
Sanghi says
Different recipe Raji.. Hav a card for you in my blog. Do check out!
Premyscakes says
That looks so tempting. Wish u a very happy new year.
Rathna says
Vibrant looking Kadhi. I'll definetly try this recipe.
Wishing you a very happy new year. 🙂
Cynthia says
I am so distracted by the delicious drumsticks that you have there. I have not had drumsticks in years!
Viki Xavier. says
This is completely new to me , but love this kadhi. Happy that I got a new curry to try. Wish u and family a happy and prosperous New year.
vidhas says
Tomato Kadhi is new tyo me. Sounds good. Wish you and your family very happy new year.
Dibs says
Have tasted this just once, when a college friend made this. The colour is lovely. Thanks for the recipe!
notyet100 says
wow this looks interestin nd such a nice colour,..looks awesome,..:-)
Nirmala says
Made this today. Such a lovely dish! So it will be little watery right ? Just wanted to confirm if it had turned out properly. And yesterday was your vendaya rasam. That was our family's favorite and somehow Amma had lost that recipe and for years she hadn't made it. It like finding it again and the whole family enjoyed every little drop of it! Thanks a lot Sangeeta for the wonderful recipes!
RAKS KITCHEN says
Thanks Nirmala for trying from this blog and leaving feedback!
This tomato kadhi is an contribution recipe by my friend sangeeta,this recipe consistency is in between sambhar and rasam 🙂
And vendhaya rasam is my recipe and thanks for a good feedback,My name is Raji,by the way 🙂
Shrinivaas says
Madam, I am highly impressed and I am going to try this now!!!
Manasi says
I am going to try this ! Tomato and tamarind together.. you have my undivided attention!
I do have a question:
Can I use canned diced tomato, if yes, how much? (winter tomatoes are so tasteless, to get good taste, I'm afraid, I need to use canned)
RAKS KITCHEN says
Hi, I am not sure about the canned tomatoes quantiy. My be 1 and a 1/2 or 2 will be working.
Naqabi says
I cant stand the pungent flavor that emits from tomatoes which chopping or even for eating, but i just wanted to give this version a try and i was doubtful till the end if it would turn out gud? will it be ok for my family members tastebuds, but gr8 it turned out well unexpected, the tamrind, and tomato combo was gud i made more in quantity by adding lil more besan than suggested here, but i guess dry roasting the besan ahead seperatly would be much better as i found it difficult to roast the besan in the oil seasoning itself it became kind of lumps when aded to seasoning oil, i just wanted to share this part, so that new learners mite not get panic over the situation 🙂 keep updating more ive been trying manythings from ur blog occasionally cheers~! for the hard work
sindhuja says
Nice menu
Manju Gpai says
superb
Anders Svensson says
I am going to trying this recipe! Tomato and tamarind together. I do have a question. Can I use the canned tomato? I am waiting for your response. Thanks.
Hasita says
Hi
If you try adding kokam instead of tamarind, it gives an even better flavour profile!
Sindhis usually add kokam to make it a more authentic sindhi kadhi! 🙂
Raks Anand says
Oh that's nice, I will definitely try kokum next time, I just love this a lot 🙂 Thanks for sharing!
Raks anand says
Fresh tomato works best. Canned ones is too acidic for this one as already tamarind is there