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Main Course

Tomato Curry Easy

A traditional Kerala curry where tomato simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 8 servings

3 nos Tomatoes cut them in cubes
1 cup Coconut — grated
1 tsp Turmeric powder
1 tbsp Cumin seeds (Jeerakam)
2 cup Water
3 tbsp Oil
1 tbsp Mustard seeds
2 nos Onion
2 tsp Black pepper
3 - Green chillies
3 nos Garlic pods
Curry leaves A, a few
Salt, to taste
2 cup Yoghurt

Preparation

Step 1
Grind together coconut, 1/2 tsp of turmeric powder, cumin seeds, 1 onion and 1 cup of water into a smooth paste.
Step 2
In a pressure cooker, put the remaining onion, tomatoes, 3 garlic pods, green chillies, 1/2 tsp of turmeric powder and 1 cup of water and cook, till it is done.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add curry leaves, black pepper and all the above ingredients and Bring to a rolling boil.
Step 6
Remove the pan from the heat.
Step 7
After a couple of minutes, pour the yoghurt.
Step 8
Make sure you pour the yoghurt when the ingredients are warm and not when it is hot.
Step 9
Add salt and Stir everything together thoroughly.
Step 10
Put the whole thing back on the heat and stir it till you see the steam and then turn it off.
Step 11
Don¦t let the curry boil after you pour the yoghurt.
Step 12
Serve it on rice.
Step 13
Let me know how it turned out.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

Tomato Curry Easy

Ingredientsfor 8 servings

3 nos Tomatoes cut them in cubes
1 cup Coconut — grated
1 tsp Turmeric powder
1 tbsp Cumin seeds (Jeerakam)
2 cup Water
3 tbsp Oil
1 tbsp Mustard seeds
2 nos Onion
2 tsp Black pepper
3 - Green chillies
3 nos Garlic pods
Curry leaves A, a few
Salt, to taste
2 cup Yoghurt

Preparation

Step 1
Grind together coconut, 1/2 tsp of turmeric powder, cumin seeds, 1 onion and 1 cup of water into a smooth paste.
Step 2
In a pressure cooker, put the remaining onion, tomatoes, 3 garlic pods, green chillies, 1/2 tsp of turmeric powder and 1 cup of water and cook, till it is done.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add curry leaves, black pepper and all the above ingredients and Bring to a rolling boil.
Step 6
Remove the pan from the heat.
Step 7
After a couple of minutes, pour the yoghurt.
Step 8
Make sure you pour the yoghurt when the ingredients are warm and not when it is hot.
Step 9
Add salt and Stir everything together thoroughly.
Step 10
Put the whole thing back on the heat and stir it till you see the steam and then turn it off.
Step 11
Don¦t let the curry boil after you pour the yoghurt.
Step 12
Serve it on rice.
Step 13
Let me know how it turned out.