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Kerala style Tomato Curry

Course: Side Dish
Cuisine: Indian, Kerala


  • 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.