An easy dish which is a speciality of Kerala that makes a good side with rice or Chapati. Coconut ground and mixed with cooked tomatoes and yogurt does adds very distinctive taste to this dish. Fenugreek seeds and cumin seeds fried with oil adds a very nice flavor and aroma to this dish. Any kind of fresh ripe tomatoes can be used for this dish. I have used ripe plum tomatoes.
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| Tomato Curry |
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| Tomato Curry Ingredients |
Finely chopped ripe tomatoes 2 cups
Finely chopped medium red onion 1
Ginger 2 inch piece finely chopped
Garlic 3 cloves finely chopped
Green chilly 4 - 6 finely chopped
Curry leaves 2 sprigs
Fresh grated coconut 1/2 cup
Plain yogurt 1 cup
Turmeric powder - 1/4 teaspoon
3 tablespoon oil
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seeds
Whole red chillies 5 broken into pieces
salt to taste
Steps
1. Grind the fresh grated coconut to a smooth paste with a little hot water and keep aside.
2. Heat oil in a pan. when the oil gets hot add the mustard seeds, after the seeds splutters add the fenugreek and cumin seeds followed by the whole red chilly pieces and curry leaves. Saute for a minute and then add the finely chopped onions, ginger, garlic and saute till the onions turn light brown.
3. Add the turmeric powder and saute few seconds and then add the finely chopped tomatoes and salt. Stir well cover pan and cook on a low flame till the tomatoes are cooked well.
4. Add the finely ground fresh coconut to this and bring to a boil.
5. Turn off heat and bring this tomato curry to room temperature. Add well beaten plain yogurt to this and mix well.
Serve at room temperature with rice or chapati.
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