Kerala Tomato Curry

Kerala tomato curry is a dish prepared as an accompaniment with rice. It is made with grated coconut and tomatoes as main ingredients. The tempering adds a lot of flavour to the dish.

Ingredients 

For boiling 

Tomatoes – 3 medium (cut into cubes) 

Green chillies – 3 slit 

Turmeric powder – 1/2 tsp 

Salt – to taste 

For grinding paste 

Grated Coconut – 1/2 cup 

Shallots – 2 

Turmeric powder – 1/2 tsp 

Garlic – 1 clove 

Cumin – 1/4 tsp 

Salt – to taste 

For the tempering (Tadka) 

Mustard seeds – 1/2 tsp 

Curry leaves – a sprig 

Red chillies – 5 to 6 

Shallots (finely chopped) – 2 to 4 

Steps 

1. Boil the cubes of tomato in a pan filled with water one inch above the level of tomatoes and adding the other ingredients mentioned under ‘for boiling’ on medium flame till it’s just soft . It shouldn’t be mushy.
2. Grind the ingredients under grinding adding water little by little till it’s ground to a fine paste making sure it’s not too watery or runny. 
3. Now add the ground paste to the boiled tomato water mixture and mix well till all combined and cook for 4-5 minutes. 
4. Then in a small frying pan splutter the mustard seeds and add the ingredients under ‘For tempering’ and fry for 2 minutes and then pour this on top of the curry. Mix well before serving 
5. Serve hot with rice.