Saturday, 25 May 2013

Tomato Coconut Curry

An everyday curry which makes a good accompaniment for dal, chawal and papad.


2 big tomatoes,
½ cup coconut,
1 cup curds,
¼ tsp cumin seeds,
1 tsp coconut oil,
¼ tsp turmeric powder,
4 green chillies,
Salt to taste,
¼ tsp mustard seeds,
8-9 curry leaves


Chop the tomatoes and slit the green chillies.

Grind the coconut, cumin seeds and turmeric powder into a fine paste.

Heat the coconut oil and add the mustard seeds, once they pop add the curry leaves and then add the tomatoes with the slit green chillies and salt and sauté for about 4 minutes. Now add the coconut-turmeric powder-cumin seed paste and mix well. Add the whisked curds, mix and switch off the heat.

Goes well with plain rice, dal and papad or just rice and papad.