Kerala Style Tomato Curry Recipe with step by step photos. My hubby loves all tomato based gravies, I try to prepare many varieties of tomato gravies for him. Kerala Style tomato curry is once such recipe which he likes a lot .This curry has some childhood memories for me as well. One of my uncle use to live in Kerala and during Summer vacation every year we visit them, and my aunt prepares this tomato gravy once in a while without fail I liked it so much but at that time I was not big enough to ask for the recipe and all but very recently when I met her I asked for the recipe and from then on I used to prepare it very often .So now let’s get started with the recipe.
Step by step Method with pictures:
Kerala Style Tomato Curry | Nadan Tomato Curry
Standard 1 cup measures 240 ml
- Onions - 2 big
- Tomato – 4 medium sized
- Chilli powder – 1 tsp
- Coriander Powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt as needed
- Coconut Milk – 1 cup
- To Temper:
- Coconut Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Green Chilli – 1
- Curry Leaves a spring
- Heat a kadai with oil, once it is hot add in Mustard Seeds, Let it splutter and then add in Green Chilli and Curry Leaves saute for few seconds and then add in the sliced onions.
- Cook till the onions turn translucent and then add in the chopped tomatoes saute well till the tomatoes are cooked well and leaves oil on the side and the add in Chilli powder, Coriander powder, Turmeric powder, Salt. Mix well check for salt and spice and let it cook for few mins till the raw smell of the masala leaves.
- Now that the masala is completely cooked add in Coconut Milk and cook till it starts to bubble and switch off the flame immediately don’t allow it to boil. Kerala Style Tomato Curry is now ready to be served.
· Cooking in coconut oil gives the rice flavour to the curry but you can replace it with ordinary cooking oil if you don’t prefer.