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.

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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
1½ 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