Tomato Coconut Curry
Tomatoes are a staple vegetable in any refrigerator, isn’t it? Just drop it along with any vegetable and a yummy curry is going to be ready. I usually make tomato chutney or tomato onion curry which goes well with idli/dosa, aappam, neer dosa etc. I also like to make tomato raita or a mor koottan with only tomatoes or the all time favourite tomato rice, besides the usual tomato soup. For an interesting twist, try out my tomato
puree bread loaf. Now, the below recipe is a simple jhatpat/instant curry which can be a perfect accompaniment with neer dosa or plain dosa. You can also have it with steamed rice.
The recipe requires very few ingredients and can be assembled in no time. If you have a tetra pack of coconut milk, it will make the job even more easier. Alternatively, you may use around two tablespoons of coconut milk powder and dissolve it in one fourth cup of water and add it into the gravy. Or you can opt for the traditional method of extracting coconut milk from grated coconut and use it. Trust me, freshly extracted coconut milk will elevate the dish to another level. Its a healthy fuss free recipe and uses very little oil. Please do try it.
Ingredients:
- Tomatoes 2 big
- Onion 1 big
- Green chilies 1-2
- Refined oil 2 tsp
- Salt to taste
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Mustard seeds 1/2 tsp
- Coconut milk 1/2 cup
- Curry leaves handful
Method:
- Slice the onion, green chilies and tomatoes finely.
- Heat oil in a kadhai and add mustard seeds.
- When they splutter, add curry leaves.
- Now add the sliced onion and green chilies and saute till onion is translucent.
- Furthermore, add the tomatoes, salt, turmeric powder and red chili powder.
- Cover and cook till the tomatoes are cooked well and become soft and mushy.
- Add half a cup of water and bring to a nice boil.
- Now add the thick coconut milk and switch off the flame.
- Garnish with fresh curry leaves and serve it hot with rice, idli or dosa or even with rotis.
