A tangy tomato curry with coconut-based gravy suitable for roti, rice, dosa, or idli. This is similar to the dry tomato onion subzi version posted earlier.
Tomato (chopped) – 2 cups
Onion (Chopped) – 1 cup
Ginger – 1/2 inch piece
Garlic – 1 pod
Coriander powder – 1 tbsp
Turmeric powder – a pinch
Oil – 1 tsp
Curry leaves – 1 sprig
Salt to taste
Coriander leaves (chopped) – 1 tbsp
Preparation Time: 10 mins
Cooking Time: 20 mins
*Alternatives: If grated coconut is not available, you may use thin coconut milk instead but the taste differs slightly.
In a thick wok, dry roast the grated coconut until it turns color (No need to wait until brown). Remove and keep aside.
Pour a little oil in the same wok and roast cumin seeds, peppercorns, and dry red chilli until jeera splutters and chili changes color. Remove from the wok.
Transfer to a mixer along with the roasted grated coconut. Pulse the roasted ingredients to make a smooth paste. Add water in small quantities to make a smooth paste/gravy.
Heat the wok again. Add remaining oil and add chopped ginger and garlic. Saute until they change color.
Add curry leaves and chopped onion. Saute until onion turns translucent.
Add coriander powder, turmeric powder, and salt. Stir and saute for a minute.
Add chopped tomatoes. You will notice that the water from the tomato has made the mixture watery. Cover and cook for about 10 minutes stirring occasionally. Cook until tomato gets cooked properly.
Add the roasted ingredients gravy into the cooked tomato. Mix well, let it simmer, and cook for 2-3 minutes.
When you see oil separating, turn off the stove, and add chopped coriander leaves.
A simple, tangy, yummy curry for roti/rice is ready.
Notes: If you are using coconut milk instead of grated coconut, use powders instead of whole spices (jeera, pepper, and chilli). Add pepper powder, jeera powder, and chilli powder after sauteing the onion. Add the coconut milk at the end just before you turn off the fire.
Many thanks to Devaky Anil Kumar (Haripriya) for teaching me this recipe.