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Main Course

Tomato Curry Made Simple

Cooked low and slow until the masala melds into the gravy, this tomato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

500 g Tomato
5 nos Green chillies — slit
1/2 tsp Fenugreek powder (Uluva)
2 cup Coconut — grated
2 tbsp Coriander powder
Turmeric powder A pinch
2 sprig Curry leaves
1 tbsp Coconut oil

Preparation

Step 1
Chop the tomatoes into small pieces.
Step 2
Place a pan on the stove and dry roast the coriander powder. Add grated coconut, curry leaves and turmeric powder. Grind to a fine paste.
Step 3
Stir in chopped tomato pieces followed by a few water. Cook until done. Remove the tomato curry from fire.
Step 4
Sprinkle fenugreek powder and pour the coconut oil over the curry.
Step 5
Tomato curry made simple is ready and serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Tomato Curry Made Simple

Ingredientsfor 4 servings

500 g Tomato
5 nos Green chillies — slit
1/2 tsp Fenugreek powder (Uluva)
2 cup Coconut — grated
2 tbsp Coriander powder
Turmeric powder A pinch
2 sprig Curry leaves
1 tbsp Coconut oil

Preparation

Step 1
Chop the tomatoes into small pieces.
Step 2
Place a pan on the stove and dry roast the coriander powder. Add grated coconut, curry leaves and turmeric powder. Grind to a fine paste.
Step 3
Stir in chopped tomato pieces followed by a few water. Cook until done. Remove the tomato curry from fire.
Step 4
Sprinkle fenugreek powder and pour the coconut oil over the curry.
Step 5
Tomato curry made simple is ready and serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.