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!
Kerala style Tomato Curry
- 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
- 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.