Tomato Kadhi/Tomato Soup

Tomato Kadhi/Tomato Soup with a difference

God must have been in a great mood while creating tomatoes, he has given them wonderful colour and also flavour. Everytime I run low on stock of tomato, I get restless and need to go shopping. A wonderful vegetable that saves my day quite often! It was interesting to learn that tomatoes were initially considered toxic and to cause cancer and for this reason were avoided in the US until about 1800s. It is said that a traveller introduced it in his hometown of Salem by showing people that nothing happened tohim after eating a basket full of tomatoes. Recent research show that its current popularity is for good reason. The red pigment in the tomato, lycopene, is suppose to be a good anti-oxidant and key in preventing few cancers. Knowing all the benefits of tomatoes makes cooking even better because I know I am doing good for my family. It is a shame though that I cannot eat tomatoes raw because of my allergy to uncooked tomato.

My brother and sister-in-law were going to visit us and I was struggling to find time to cook. I had decided I will make corn pulav but was also thinking of a side dish. In the interest of time, I ditched that plan and wanted to make something simple, yet special. As the corn pulav did not have anything to give it a sour taste, I chose to make something with loads of tomato as a side dish for the pulav. I thought I will follow Tarla Dalal’s recipe for this but I must admit, I got lost but ended up with a very interesting dish. This dish can either be served as a soup or on the side with rice. Here is how I did it...

5 tomatoes

½ teaspoon chilly powder

1 teaspoon mustard seeds

½ teaspoon cumin seeds

2 tablespoons besan (Bengal gram flour/chickpea flour)

1 sprig curry leaves (optional)

1 small cinnamon stick (optional)

Salt to taste

Asafoetida

¼ teaspoon turmeric powder

Dry roast and grind:

3 cloves

3 dry red chillies

2 teaspoon coriander seeds

Wash and cook the tomatoes in half cup water. Cool and blend. If desired, pass through a strain to get rid of skin and seeds. I chose to keep them.

In a heavy bottomed saucepan, add a teaspoon oil, add mustard seeds and cumin seeds. Once mustard crackles, add asafoetida, turmeric powder (and curry leaves, cinnamon if using) and the chickpea flour (besan) and fry for a couple of minutes, be careful not to burn it.

Add the tomato and dilute with about half cup water. Allow it to boil.

Add chilly powder and the ground spice powder

Simmer for few more minutes, season with salt. Add dollops of yogurt before serving.

If you do not have time to roast and grind the spices, just add coriander powder, more chilly powder. Add few cloves along with cinnamon.

Kadhi is a traditional Gujarati dish and they tend to add some sweetness to the dish. If desired, you could add some jaggery.