8 medium tomatoes, pureed
4 tsps gm flour (besan)
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch asafoetida
4-5 whole dry red chillies, broken
5-6 curry leaves
1 tsp sugar
2 tbsps fresh coriander leaves, chopped

Take gm flour in a bowl.  Add salt, red chilli powder, turmeric powder and mix. Add fresh tomato puree and whisk well.  Add two cups of water and mix.

Heat a non-stick pan. Add mustard seeds and cumin seeds and roast till the mustard seeds crackle. Add a pinch of asafoetida, dry red chillies and curry leaves and roast till a nice aroma is given out.

Add the tomato mixture and mix.  Once the mixture comes to a boil, reduce heat and cook for about 10 minutes till the mixture is thickened and well cooked. Add sugar if the kadhi is too sour.  Add coriander leaves and mix. Serve hot with boiled brown rice.