On some days I feel like deciding what to make for lunch or dinner is much more challenging than actually making the food. Especially when the vegetable tray in the refrigerator is beginning to get empty and the choice of vegetables on hand is beginning to dwindle. On days like these, this tomato coconut curry is my fall back plan. Since tomatoes and onions are almost always on hand in my home, this easy curry can be rustled up anytime.
This curry is my adaptation of a tomato kozhambu recipe that I came across in a Mallika Bhadrinath book a while back. When I first came across it, the ingredients and simplicity really appealed to me. I have made this a few times now and have further simplified this recipe. I love how this curry consistently turns out so well, and in spite of such minimal ingredients and spices, every bite of this curry is just bursting with flavor. Whether this is served with plain steamed rice or with some phulkas (Indian flatbread) this curry never disappoints :)
Click here for a printable view of this recipe
Ingredients and Method to make Tomato Coconut Curry
2 red onions sliced lengthwise (pyaaz/vengayam)
2 Thai or Indian variety green chilies slit lengthwise
6 medium sized tomatoes cut into 1/2 inch pieces (Yielded 2 cups of cut pieces) (tamatar/thakkali)
1 Tbsp coconut oil (or any other flavorless oil)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
1 cup coconut milk (nariyal ka doodh/thengai paal)
7 to 8 curry leaves torn in half for garnish.
Coconut Masala Paste
1/2 tsp chopped ginger (adrak/inji)
3 dry red chilies (or to taste) (Lal mirch/molaga vathal)
1/2 tsp cumin seeds (jeera/jeeragam)
1/2 cup grated coconut (nariyal/thengai)
Grind the 4 ingredients mentioned under masala paste with a little bit of water to a smooth paste and keep aside.
In a heavy bottomed pan, heat oil, add onions and green chilies and saute until the onions are translucent.
Add tomatoes, 1/4 tsp turmeric powder and 1/4 tsp salt and stir until tomatoes are soft and cooked.
Add coconut milk, coconut masala paste, salt to taste and water as required to achieve desired consistency and simmer for a few minutes until the flavors mingle.
Garnish with torn curry leaves.
Remove from heat and serve hot with plain steamed rice, or with some phulkas/ chapathis.
This curry is my adaptation of a tomato kozhambu recipe that I came across in a Mallika Bhadrinath book a while back. When I first came across it, the ingredients and simplicity really appealed to me. I have made this a few times now and have further simplified this recipe. I love how this curry consistently turns out so well, and in spite of such minimal ingredients and spices, every bite of this curry is just bursting with flavor. Whether this is served with plain steamed rice or with some phulkas (Indian flatbread) this curry never disappoints :)
Click here for a printable view of this recipe
Ingredients and Method to make Tomato Coconut Curry
2 red onions sliced lengthwise (pyaaz/vengayam)
2 Thai or Indian variety green chilies slit lengthwise
6 medium sized tomatoes cut into 1/2 inch pieces (Yielded 2 cups of cut pieces) (tamatar/thakkali)
1 Tbsp coconut oil (or any other flavorless oil)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
1 cup coconut milk (nariyal ka doodh/thengai paal)
7 to 8 curry leaves torn in half for garnish.
Coconut Masala Paste
1/2 tsp chopped ginger (adrak/inji)
3 dry red chilies (or to taste) (Lal mirch/molaga vathal)
1/2 tsp cumin seeds (jeera/jeeragam)
1/2 cup grated coconut (nariyal/thengai)
Grind the 4 ingredients mentioned under masala paste with a little bit of water to a smooth paste and keep aside.
In a heavy bottomed pan, heat oil, add onions and green chilies and saute until the onions are translucent.
Add tomatoes, 1/4 tsp turmeric powder and 1/4 tsp salt and stir until tomatoes are soft and cooked.
Add coconut milk, coconut masala paste, salt to taste and water as required to achieve desired consistency and simmer for a few minutes until the flavors mingle.
Garnish with torn curry leaves.
Remove from heat and serve hot with plain steamed rice, or with some phulkas/ chapathis.
