Tomato and Black Pepper Kadhi is such a great soul food. Really warms you up on days you need it the most. You can enjoy it on its own or have it with some yummy rice pulao or jeera rice to make it nice and hearty while eating. It’s a great dip when you have parathas or theplas or simply a nice toasted sandwich. Everything doesn’t need to be accompanied by curd or ghee to make it moist. Try accompanying your meals with this awesome tomato and black pepper kadhi instead…
Awesome goodness of the ripe red tomatoes.. just check this out.. Beautiful red isn’t it. 🙂
Such simple ideas.. but sometimes we tend to forget and run out of options.
What I find helpful is to make a long list of vegetables available in the market and then write names of atleast 3 recipes that are my favorite against each of the veggies and stick it on my fridge board. That way, when I can’t think of what to make I just simply look at the veggie list and get ideas. Try it out. Really helpful..
Hope you enjoy this super easy recipe too..
As always sending loads of love, light and happiness your way..
Enjoy till then…
Here goes the recipe…
6 to 7 medium sized tomatoes
1/2 cup coconut milk
1 tsp crushed black pepper
1 tsp curry leaves
1 green chilly, split into 2 pieces
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp asafetida powder / hing powder
1/2 tsp ginger garlic paste
1/2 tsp salt
1 tsp sugar
1 tsp freshly chopped coriander
1/2 tsp oil
1. Put the tomatoes in a pressure cooker with 1 and 1/2 cup water and cook them till the pressure cooker gives out about 4 whistles. Wait till they cool down.
2. Take a blender and make a smooth silky puree of these boiled tomatoes.
3. Take a kadai or a sauce pan and add 1/2 tsp oil in it.
4. Add in hing powder when the oil heats up. Quickly also add in curry leaves, cumin seeds, mustard seeds and green chilly.
5. Now add in the tomato puree in it and stir properly. Add in some water from the pressure cooker if the puree becomes thick. I did not strain the puree but you can do so if you wish to.
6. Now add in the ginger garlic paste, crushed black pepper, salt and sugar in it. Cook for about 3 to 4 minutes.
7. Now add in the coconut milk and stir well. Cook for about 2 more minutes.
8. Garnish with some fresh coriander leaves and serve.