Kerala Style Tomato Curry

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!

Print Recipe

Kerala style Tomato Curry

Course: Side Dish

Cuisine: Indian, Kerala

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 – ½ cup freshly grated
• Cumin seeds – ½ tsp
• Garlic – 2 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.