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Main Course

Tomato Stew

Tender tomato simmered in thin coconut milk with whole spices, then finished with thick coconut milk for richness. The stew is traditionally served with appam or idiappam.

Ingredientsfor 4 servings

4 nos Tomatoes
1 tsp Black pepper powder
1 tsp Salt
1 tsp Lemon juice
1 tsp Bread crumbs
Butter, to taste

Preparation

Step 1
Boil sliced tomatoes in a pan with black pepper powder, salt and little lemon juice.
Step 2
When done, add butter, bread crumbs and Stir everything together thoroughly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Tomato Stew

Tender tomato simmered in thin coconut milk with whole spices, then finished with thick coconut milk for richness. The stew is traditionally served with appam or idiappam.

Ingredientsfor 4 servings

4 nos Tomatoes
1 tsp Black pepper powder
1 tsp Salt
1 tsp Lemon juice
1 tsp Bread crumbs
Butter, to taste

Preparation

Step 1
Boil sliced tomatoes in a pan with black pepper powder, salt and little lemon juice.
Step 2
When done, add butter, bread crumbs and Stir everything together thoroughly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.