Easy Tomato Curry

Easy Tomato Curry

Easy Tomato Curry

Asha Jible
Most of us are familiar with the usual tomato curry that we make or our mothers make. Often my mother used to make tomato curry for rice for lunch, they are nice in taste and subtle in flavor. It would taste better if you have a spicy fish curry or any pickle by the side. To give us that kick to our taste buds.
I came up with this recipe during the 50 days of Lent when my tongue was craving something spicy and flavorful. It is when I tried out this tomato curry, that it is very easy to make, rich in flavor because of the few additional ingredients that I add to it. I'm so happy how it came out
Try this out and see how you could make this simple and delicious tomato curry in less than 30 mins to have flavorful lunch.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Side dishes
Cuisine Indian
Servings 6

Ingredients
  

For the coconut paste

  • 6-7 tbsp Grated coconut
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fenugreek seeds
  • 1 tbsp Pepper corns
  • ¼ cup Water (or as much needed to blend the coconut)

For the gravy

  • 2 + 1 tbsp Coconut oil
  • ¼ tsp Mustard seeds
  • 3 cloves Garlic chopped
  • ½ inch Ginger chopped
  • 5 to 6 Green chilies slit into haves
  • 2 big Onions slices
  • 2 big Tomato slices
  • Curry leaves
  • 1 tsp Turmeric powder
  • 2 tsp Chili powder
  • tsp Coriander powder
  • 1 tsp Kashmiri Chili Powder
  • Salt to taste
  • 1½ + ¼ cups Water

Instructions
 

Making the coconut mix

  • To a pan kept on medium flame, put the fennel, cumin, fenugreek seeds, and the peppercorns
  • Stir well for 2-3 mins without burning the seeds
  • Then once a nice aroma comes, turn off the flame and move the roasted seeds to a blender
  • Add the grated coconut to it, followed by the water enough to blend the coconut into smooth paste
  • Close the blender , blend this mix well until you get a smooth paste
  • Once the paste is ready, keep it aside

Making the gravy

  • Into a kadai kept on medium flame, pour 2 tbsp of coconut oil
  • Add the mustard seeds to splutter
  • Once that is done, add the garlic, ginger, green chilies, and curry leaves
  • Stir for 2 mins
  • After that add in the sliced Onions and 1 tsp of Salt
  • Stir well for 3 mins until the onions are half done
  • To it add the turmeric powder, chili powder, kashmiri chili powder, and coriander powder
  • Stir well for around 2 mins for the raw smell of the powders fade
  • Then to it add the sliced tomato and stir well for 2-3 mins
  • Pour 1½ cups of water into the kadai and stir everything well
  • Close and cook for 8 mins or until the tomatoes turn soft
  • Once tomatoes are cooked well, gently add the blended coconut mix to it
  • Pour a little water to the blender to wash off the coconut remains in it and pour that too into the kadai
  • Stir everything and combine well to the gravy getting prepared
  • Let it boil for 5 mins, keep stirring in between
  • Add salt as needed
  • After 5 mins, pour 1 tbsp coconut oil on top and put curry leaves to it
  • Stir once more everything and switch off the flame
  • Yummy Tomato curry is ready

Video

Notes

Try this and comment how it went for you. 
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Keyword easy side dish, side dish for rice, thakkali curry, Vegetarian recipes

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