Tomato Curry
A simple dish which has tomatoes in a coconut sauce. This pairs well with rice or roti.
Ingredients
- 2 Tomatoes roughly chopped
- 1 Serrano Pepper slit length-wise
- ¼ tsp Turmeric
- ¼ tsp Cayenne Pepper adjust according to your taste
- Salt to taste
Coconut Masala
- ⅔ Cup Coconut grated
- ½ tsp Cumin Seeds
Tadka/Tempering
- ¼ tsp Mustard Seeds
- ⅛ tsp Methi Seeds Fenugreek Seeds, optional
- 4-5 Curry Leaves
- 1 Whole Red Chilli
- 2 tsp Canola oil
Instructions
- Start making the curry by boiling tomatoes with water, Serrano pepper, turmeric, cayenne pepper and salt. Boil till the tomatoes are cooked well.
- While tomatoes are cooking, grind the coconut and cumin seeds to a smooth paste in a mixer-grinder or food processor using very little water.
- Once the tomatoes are cooked, add the ground coconut paste. Add more water if required to adjust the consistency. Adjust the spices and salt. Bring to boil.
- Heat oil in a small pan, add the mustard seeds. When they splutter, add the methi(fenugreek) seeds.
- When methi seeds start to brown, add the curry leaves and the whole red chilli. Turn off the heat.
- Pour the spice infused oil along with spices into the boiling tomato curry.
- Enjoy with rice or roti.
Notes
Nutritional values are calculated based on a serving size for 5 people. [br]If you are serving this as a side for roti/chappati, the consistency should be a little thicker than what you would serve for rice. Adjust the quantity of water accordingly.