Tomato curry is a simple, tasty, and easy-to-make dish that has onion, tomatoes and spices as the base. It is a traditional curry from South India, and is also one of the commonly prepared curries in my house. My mom used to prepare this quite a lot and that’s how I happen to adopt it. Requiring no fancy ingredients, this recipe takes less than 30 minutes to prepare and tastes great. Tomato curry goes well with white rice, Idly, and even chapatis. It’s only a matter of adjusting consistency of the curry depending on what you want to relish it with.
Continue reading if you want to know step by step procedure to make this delicious curry.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
1 medium onion – chopped
4 medium tomato – chopped
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera seeds
1 teaspoon split chickpeas/channa dal
1 teaspoon urad dal
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon grated coconut
Salt to taste
- Heat oil in a cooking pot on low flame. Add mustard & Jeera seeds, allow them to crackle. Fry channa dal and urad dal until golden brown, then throw in a handful of curry leaves.
- Add chopped onion, saute till they turn translucent. Further add chopped tomatoes, sprinkle some salt on it, cover and cook until tomatoes become soft and mushy. Add little water and combine to make a good gravy.
- Maintaining the flame on low, add all masala powders – turmeric powder, red chilli powder, coriander powder & cumin powder. Combine them well and cook for a minute.
- Add grated coconut, fry it for a minute. Pour enough water to adjust consistency as desired. Taste for salt in curry and add more if required.
- Combine, cover and cook on low flame for 10 minute. Turn off flame.
- Garnish with coriander leaves and enjoy delicious tomato curry with white rice, Idly or chapati.
- You can tweak the quantity of each ingredient as per your taste and preference.
- To thicken the gravy, you can grind 2 out of 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.
- This curry can be stored in refrigerator for 2 days.
Let me know if you tried this recipe by tagging pictures of your recreation on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating 🙂