Tamatar soya-wadi di kadhi : JFI tomato

Food blogsopshere is always abuzz with interesting events that serve as a platform to share not just recipes but ideas and conecpts related to food. One such great event is "Jivha for Ingredients", which features one ingredient every month. Conceptualized and brought to the blogosphere by Indira (of the wonderful Mahanandi blog), the event is being hosted this month by RP of My Workshop (another great blog) and features TOMATOES.



Today I'll share a simple, yet very delicious recipe featuring tomatoes. Its a fusion of the classic kadhi with some relatively newer ingredients of Indian cooking. We've all heard about and relished the kadhi classics like "Pakore wali kadhi", "Majjige huli", "Mor Kozhambu" and many many more delicious variations of dahi/curd based gravies from across the different subcultures in India. Punjabis traditionally make two basic varieties of kadhis, the stylish and hearty pakore wali kadhi, which is also the more popular one; and the very sublime kadhi with vegetables.....the latter graced by the presence of a whole variety of veggies and greens. The simplest of these is tamatar wali kadhi :). This curd based delight with tangy tomatoes now takes an interesting turn by including the soya-wadi, popularly known as nutrella/nutri nuggets. These are dried chunks of soy and are quite popular in some cuisines from Northern India. Where did i get this idea from! Well, quite some time ago, while travelling, my Dad sampled soya wadi di kadhi at a Railway Station dhaba! So all thanks to the bhaiya ji at the dhaba :). Anyways, with or without soya wadis, tamatar di kadhi is quick to make and a delish relish :). Here's my recipe for Tamatar soya-wadi di kadhi.

We need:

• 1 and 1/2 cup buttermilk or beaten curd (sour preferred)
• 2 and 1/2 tbsp. besan
• 1/4 onion (chopped chunky)
• 2 big, ripe TOMATOES (chopped chunky)
  
• 10-15 soya chunks (soaked in warm water to soften)
  
• Ginger (chopped, to taste)
• 1/2 bell pepper (chopped)
• 1/2 tsp. each of jeera and dhaniya (cumin and coriander) seeds
• 1/4 tsp. each of methi-dana (Fenugreek seeds) and kalonji (Nigella seeds)
• 1 tbsp. oil
• Turmeric and chilli powder
  
• 1/4 tsp. Garam masala
  
• Kasuri Methi (dried methi leaves) and Cilantro (both for garnishing)

Heat oil and splutter jeera, dhaniya, methi-dana and kalonji (in that order). Add onions and saute, followed by ginger and bell-peppers. (While its being saute'd-we must also keep ready the besan-curd mix. For that, beat the curd smooth and slowly add besan, preventing any clumps. We can use buttermilk instead). Now add 1/2 of the chopped tomatoes, stir and cook. Add turmeric and chilli powder (add only 1/4 tsp.turmeric-the color gets darker as we cook). Stir to make the base and add rest of the tomatoes. Reduce the flame and slowly add the curd-besan mix while stirring to prevent curdling. Squeeze out excess water from soaked soya-wadis and add to the kadhi. Add more water and bring to boil. Cook on low heat to allow the kadhi to thicken a bit. Add the kasuri methi and garam masala, cover the pot and let sit for 5 mins. Garnish with cilantro and serve hot with rice.


I served this with matar pulaav. This kadhi looks a lil' orange because of the tomatoes and quite a riot of colors, what with the bell peppers etc added. Methi and cilantro add a distinct aroma.....and no, they don't clash: rather they complement each other very nicely. It works well even if the curd is not that sour because tomatoes provide tangy taste. Also, instead of adding soya-wadis to the kadhi, you might like to add them to the pulaav (Mom often used to make soya-wadi matar pulaav).


Next: Paronthe te achhar :)