Month: May 2020

Molake Huralikalu Saaru | Sprouted Horse gram Curry

Molake Huralikalu Saaru | Sprouted Horse gram Curry

A protein-rich, vegan Indian curry made with sprouted horse gram, brinjal, and potatoes, cooked in a freshly made masala paste.

Vegetable Pulao

Vegetable Pulao

A delightful one-pot rice meal made using lots of veggies, whole spices, herbs, and freshly prepared pulao masala.

Tomato Curry

Tomato Curry

Tomato curry is a simple, tasty, and easy-to-make dish that has onion and tomatoes as the base along with spices and herbs. It is a traditional curry from South India that goes well with white rice, Idly, and even chapatis. Just by adjusting the consistency of the curry, you can pair it with your favorite dishes.

Back in the days, this curry used to be prepared regularly by my mother. That’s how I learned it and now it has become one of the frequently prepare curries at my house. Requiring only basic ingredients, this recipe can be achieved in under 25 minutes. Whenever you are short of vegetables or want to make a quick side dish for steamed rice, this is a perfect recipe.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serves: 2

INGREDIENTS:

1 medium onion, chopped
4 medium tomatoes, chopped
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon split chickpeas/channa dal
1 teaspoon urad dal
Curry leaves
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon grated coconut
Water
Salt to taste

PREPARATION:
  1. Heat oil in a cooking pot on medium flame. 
  2. Add mustard & cumin seeds, allow them to crackle. 
  3. Add channa dal and urad dal, fry them until golden brown and then throw in a handful of curry leaves.
  4. Add chopped onion, saute on medium heat till they turn translucent. Further, add chopped tomatoes, sprinkle some salt on it, cover, and cook until tomatoes become soft and mushy. Pour little water and combine to make a good gravy.
  5. Adjust to low heat and add all the powdered spices – turmeric powder, red chilli powder, coriander powder & cumin powder. Fry them for 30seconds.
  6. Add grated coconut and stir fry it for a minute. Pour enough water to adjust consistency. Taste for salt and adjust if necessary.
  7. Combine, cover, and cook on low flame for 5-6 minutes. Turn off the heat.
  8. Garnish with coriander leaves, enjoy the delicious tomato curry with white rice, Idly, or chapati.
NOTE:
  • You can tweak the quantity of each ingredient as per your taste and preference.
  • To thicken the gravy, you can grind 2 out of the 4 tomatoes into a smooth paste, and add to gravy while you add chopped tomatoes.
  • Another option to thicken the gravy is -mix 1 tsp besan in 4 tsp water and add it to curry after step 4.
  • Tomato curry could be stored in the refrigerator for up to two days.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Rajma Masala

Rajma Masala

A tasty curry prepared with red kidney beans or rajma, this curry is a healthy option to savor with rice, tastes more good with a dollop of ghee!