Tomato Curry | തക്കാളി കറി
A flavorful side dish perfect for pairing with Chapathi, Dosa, or Poori, featuring ripe tomatoes cooked with spices and aromatics.
Ingredients
- 4 units Tomatoes
- 2 units Onions
- 12 units Garlic cloves
- 1 tablespoon Bengal Gram
- 2 sprigs Curry leaves
- 2 tablespoons Sunflower oil
- 1 teaspoon Mustard seeds
- 2 teaspoons Red chilli powder
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 cup Water (Adjust for desired consistency)
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Instructions
- 1In a non-stick pan, heat the sunflower oil over medium heat.
- 2Add the mustard seeds to the heated oil and allow them to splutter.
- 3Add the Bengal gram, curry leaves, chopped tomatoes, onions, and garlic to the pan. Sauté for a minute.
- 4Stir in the turmeric, red chilli powder, and salt. Cook until the tomatoes are soft and mushy.
- 5Gradually add water to achieve the desired consistency. Allow the curry to simmer and thicken.
- 6Turn off the heat and serve the curry hot with Chapathi, Dosa, or Poori.
