A couple of days back I was faced with a very tricky situation. My father-in-law was on an Ayurvedic medicine and he was asked to avoid lentils, potatoes and grams. 2 other members had some stomach problems and were hence asked to avoid dals. And here I was who had to cook something for the day.
You are faced with these kind of situations a lot of times and the biggest challenge in front of us during such times is to cook something tasty and still ensure that we are not using any of these prohibited items.
It was this challenge that pushed me to look for alternatives and I ended up on tomatoes. It was the only thing I had available at me, which I could use and still keep all the requirements of diet for all of the people at home. So tangy tomato curry recipe consist of tomatoes blended with coconut and some spices.
When I was in Kerala, I saw a lot of curries that had a tangy taste to it and most people enjoyed it. Such curries were never a norm at my home-town. I took some inspiration from these tangy curries and made a curry out of the tomatoes that I had available.
A few tips from my mother-in-law and I had a unique and tasty curry that went really well with not only white rice but plain dosas as well.
Ingredients
- Tomatoes - 1/2 cup chopped
- Onion - 2 tbsp chopped
- Dry red chilli - 2
- Cumin seeds - 1 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 6 to 7
- Asafoetida/hing - a pinch
- Coriander leaves - handful to garnish
- Oil - 2 tbsp
- Salt - as per the tastes
For Grinding
- Tomatoes - 1/2 cup chopped
- Fresh coconut - 1/2 cup grated
- Onion - 2 tbsp chopped
- Garlic - 3-4
- Coriander seeds - 2 tsp
- Black pepper corn - 5-6
- Dry red chilli - 4 to 5
- Turmeric powder - 1/4 tsp
- Water - as per required to grind masala
Instructions
- Grind tomatoes, coconut, onion, garlic, coriander seeds, pepper corn, dry red-chilli, turmeric to a smooth paste by adding little water to it and set aside.
- Heat oil in a pan.
- Add mustard seeds and let it crackle.
- Now add cumin seeds and let it splutter.
- Now add curry leaves, dry red chilli and asafoetida and stir.
- Add chopped onion and saute till it is slightly brown.
- Now add tomatoes, salt and saute for 5-6 minutes.
- Add ground paste and water as per required and simmer the tomato curry uncovered, stirring in between.
- Let it simmer for about 15 minutes on low flame and then turn off the gas.
- Garnish with coriander leaves and serve along with steamed rice and some side dish of your choice.
Notes
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