Chettinadu Tomato Curry

This is a very tasty tomato curry even my dad who doesn’t like tomato based curries much asks me to make this all the time for him. Hope you will try this recipe and like this dish as much as we did…

Tomatoes: 4, chopped (I used Roma tomatoes)
Ginger: 1” piece, minced
Garlic: 1 clove, minced
Curry Leaves: 1 sprig
Mustard Seeds: ½ tsp
Turmeric Powder: ¼ tsp
Shallots: 2, thinly sliced
Salt & Oil

To Grind:
Coconut: ¼ cup
Shallots: 10, quartered
Coriander Seeds: 2 Tbsp
Cumin Seeds: 1 tsp
Chana Dal: 2 tsp
Dry Red Chili: 3

In a dry pan roast ingredients under To Grind till coconut is lightly brown
Set that aside and let it cool
In a pan heat 1 tsp oil and add the chopped tomatoes along with ginger, garlic, salt, and turmeric powder
Cover the pan with a lid and let it cook till tomatoes are soft
Transfer the roasted coconut mixture to a blender and blend well using water
Add the coconut paste in the pan with the tomatoes and mix well
Add more water if its too thick and bring it to a boil
In another pan heat some oil and splutter mustard seeds
Add sliced shallots and curry leaves to this and fry till shallots turn brown
Add this to the pan with tomatoes and cover and let it sit for 10 minutes before serving

This is a great side dish with rice and dosas. Enjoy!!


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