Aug 24, 2010

Tomato Curry ( with coconut paste )

Tomato Curry ( with coconut paste )

Tomato curry goes well with rice and rotis and seasoning will enhance the taste of the curry

Serves: 2 - 3

You will need

2 tomatoes, medium size
1 cup ( 200 ml ) water
1 green chilli, slit lengthwise
1/2 teaspoon salt

For Coconut paste:

1 cup ( 100 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water

Make a smooth paste of above ingredients with water.

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon curry leaves
1 spring curry leaves
5 shallots / sambar onion/ piyyavu / chuvannulli, finely sliced or 1 tablespoon finely sliced onion


In a bowl, boil tomatoes with green chilli, salt to taste and water. Cover with a lid and cook on a medium heat for 10 minutes or till done / tomatoes are soft.

Add coconut paste and mix it well. Add 1/4 cup ( 50 ml ) water if required. Mix well and cook on a very low heat for 5 - 8 minutes ( till tomatoes are well mixed with coconut paste and gravy slightly thickens ). Color of the tomato curry will be bright yellow in color.

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they begin to spluttering add cumin seeds, curry leaves and sliced onions. Fry on a low heat for 8 - 10 minutes or until fragrant and onions are golden brown in color.

Pour this seasoning over tomato curry and serve with rice or rotis.

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