This Kerala style Tomato Curry is creamy, tangy and mildly spiced; the perfect pairing for a bowl of steaming hot rice. It’s also a great way to use up ripe tomatoes!
Winter has officially arrived!
Though I am not too fond of the cold, wet climate, I like winters because it gives me the perfect ruse to be lazy and slouchy. I can blame the weather….
for the innumerable cups of coffee I drink to get through the day.
for sleeping in late most mornings and then rushing like crazy to get my son to school (oh I wish my parents would read this!)
for ordering takeaways; it’s too cold to cook in the kitchen!
for not bothering with what I wear – anyway, who can see what I am wearing under these heavy jackets and sweaters.
and finally for clicking the crappiest photographs – ‘how can I get a good photo without natural light?’
Oh I could go on…but you get it right, I can blame the weather for turning into one lazy, hibernous soul!
But when I do get into the mood for cooking, I like to make curries, stews, soups…anything that is warm and comforting. This Kerala style tomato curry is a perfect answer for my winter blues – mildly spiced, tangy, creamy and earthy!
Here are some excellent sides to complete this meal…
- Prawns Fry with Cashewnut Paste
- Squid Roast Masala
- Kaalan (Kerala style Yam and Plantain Curry)
- Grilled Sardines with Recheado Paste
Kerala style Tomato Curry
Ingredients
- Ripe red tomatoes – 6, diced
- Green chilli – 2 whole (add more or less depending on heat preference)
- Curry leaves – 2 sprigs
- Turmeric powder – ½ tsp
- Coconut – 1 cup freshly grated
- Cumin seeds – 1 tsp
- Garlic – 3 cloves
- Salt – to season
- Sugar – ¼ tsp
- Mustard seeds – ½ tsp
- Coconut oil – 3 tbsp
- Dry red chilli – 2
Instructions
- In a pressure cooker, add the tomatoes, green chilli, one sprig of curry leaves and turmeric powder and cook for 2 whistles with ½ cup water. Or you could use a deep bottom pan, add the above and cook till the tomatoes turn mushy.
- Blend grated coconut, cumin seeds and garlic cloves into a fine paste.
- Once the tomatoes are cooked, scoop out the tomato bits and blend; this helps the curry to have a smoother consistency. You can skip this step if you like the tomato bits in your curry.
- Return to pan, add the coconut paste, sugar and bring to boil. Season with salt and cook on medium heat for 5-6 minutes or till the curry has thickened.
- Make a tempering or tadka using coconut oil, mustard seeds, curry leaves and dry red chilli.
- Pour this over the curry and serve hot with steamed white rice.
Looks good, going to try this today!!
Thanks so much, it means a lot to me that you tried it out and enjoyed.
It was absolutely delicious!!
Thanks dear.
Made it today and the kids loved it. I put some sweet vinegar instead of sugar
That’s interesting….and glad you enjoyed it
Summer soup looks good.
thanks Kelly
Loved this version Dhanya! Will surely try it.
Hope you like it.
Simple foods are the best. What a coincidence that mooru curry is on our menu today 🙂
Coconut She’ll container is grt idea:)