Dahi Tamatar Kadi, How to make Dahi Tamatar Kadi Recipe | Yogurt Curry

Yogurt is called dahi in India, Tomatoes known as tamatar and curry commonly known as kadi in India hence Dahi Tamatar Kadi Or Yogurt Curry with Tomatoes. Previously had tried a different version of dahi kadi which had fritters (pakoras) click here to check the link. This time the recipe courtesy goes to my mom who had visited me for few days home :) Both the dahi kadi versions are my moms recipe and both taste great.

Dahi Kadi

Summers have started so Dahi Kadi is a refreshing and light curry to cool down heat. There are lot of versions of dahi kadi if you google it you will have tons of recipes. But I can assure you this curry tastes great when clubbed with steamed rice. I can just keep sipping it like soup. Guess whatever our mother makes we just relish it 😉

To eat light meals helps body to digest food easily. Also helps in reducing toxins of body. So eat small and light meals at a regular interval of 3 hours top secret to loose weight. It also depends on person to person. I naturally feel hungry after every 2 to 3 hours and have to binge something else I start starving (:

This recipe is quite easy to make. It can be made instantly when you want to cook a quick meal. Even when you are confused what to cook this dahi kadi can act as a magic wand! 

Let’s make Dahi Tamatar Kadi recipe stepwise:

  1. Firstly keep all the ingredients handy.

Dahi Kadi

2. Chop tomatoes and blend into a processor until smooth puree is formed. Keep it aside.

Dahi Kadi

3. Separately grind yogurt + gram flour until they blend well.

Dahi Kadi

4. Add some turmeric powder and red chili powder to the yogurt + flour mixture.

Dahi Kadi

5. Take another wok Or vessel add oil. Once oil is hot add dried red chilies, urad dal, mustard seeds, half of curry leaves and asofoetida (hing).

Dahi Kadi

6. Once is starts spluttering add cumin seed, fennel seed, green chili, sugar, onion and chopped ginger. Saute for a minute on medium heat.

Dahi Kadi

7. Gently add the yogurt + flour paste. Stir all nicely.

Dahi Kadi

8. It’s time to add the tomato puree. Give a nice stir.

Dahi Kadi

9. Put kokams and simmer for 7 to 8 mins. Keep stirring and place on low heat else the curry might spill over. Once it starts bubbling add black salt Or salt. Also add a few chopped coriander leaves and rest of curry leaves.

Dahi Kadi

10. Cook for 2 mins more check the consistency if you want it more thin add water. Garnish with coriander leaves. Also add water as per consistency required.

Dahi Kadi

Serve your Dahi Tamatar Kadi recipe hot with rice.

Dahi Kadi

Dahi Kadi recipe details listed below:

Dahi Tamatar Kadi - Yogurt Curry withTomatoes
 
Prep time
Cook time
Total time
 
Maria@flavorsofmumbai.com:
Recipe type: meals, curries, vegetarian
Cuisine: Indian
Serves: 5 to 6 people
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp oil
  • 1 t/s black gram spilt without skin (urad dal)
  • 1 t/s asofoetida (hing)
  • 1 t/s mustard seed (rai)
  • 12 to 15 curry leaves
  • 1 green chili finely chopped
  • 1 onion finely chopped
  • 1.5 inch ginger chopped finely
  • ½ cup coriander leaves
  • 2 tomatoes chopped and pureed
  • 150 ml yogurt (dahi)
  • 1.5 tbsp gram flour (besan)
  • 1 t/s organic turmeric powder Or any turmeric powder
  • 1 tbsp organic sugar Or any plain sugar
  • 1 tbsp red chili powder
  • 3 to 4 dried red kashmiri chilies
  • 1 t/s cumin seed
  • 1 t/s fennel seed
  • 4 to 5 kokam
  • black salt Or salt as per taste
Instructions
  1. Firstly keep all the ingredients handy.
  2. Chop tomatoes and blend into a processor until smooth puree is formed. Keep it aside.
  3. Separately grind yogurt + gram flour until they blend well.
  4. Add some turmeric powder and red chili powder to the yogurt + flour mixture.
  5. Take another wok Or vessel add oil. Once oil is hot add dried red chilies, urad dal, mustard seeds, half of curry leaves and asofoetida (hing).
  6. Once is starts spluttering add cumin seed, fennel seed, green chili, sugar and chopped ginger. Saute for a minute on medium heat.
  7. Gently add the yogurt + flour paste. Stir all nicely.
  8. It's time to add the tomato puree. Give a nice stir.
  9. Put kokams and simmer for 7 to 8 mins. Keep stirring and place on low heat else the curry might spill over. Once it starts bubbling add black salt Or salt. Also add a few chopped coriander leaves and rest of curry leaves.
  10. Cook for 2 mins more check the consistency if you want it more thin add water. Garnish with coriander leaves.
  11. Add water as per consistency required.Serve hot with rice.


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