Kerala Style Tomato Curry -Side Dish For Rice, Appam Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
• STEP 5.In a blender, grind coconut, cumin seeds, and fennel seeds to a smooth paste.
• STEP 6.Add the coconut paste to the cooked tomatoes and mix well.
• STEP 7.Add water and simmer the curry for 5-7 minutes.
• STEP 8.Garnish with coriander leaves and serve hot with rice or appam.

Cooking Tips

• Choose ripe and juicy tomatoes for the best flavor.
• Adjust the spice level according to your preference.
• For a creamier texture, you can add a tablespoon of coconut milk to the curry.

Storage and Serving

• Leftover tomato curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the tomato curry as a side dish with steamed rice, appam, or dosa.