My mom won't prepare this curry very often, but then my younger sister prepared this curry one fine day, years back and from then on I caught on, used to make this curry quite often as it was easy and the tomatoes and coconut are the ingredients that are always available in my kitchen. Like I said it is quite handy and saves time. And when i feel bored of regular sambar, rasam or moor with rice I always shift to make this yummy curry for a change.
Tomato, chopped-3 to 4
Onion, chopped-1 big
Green chillies, cut-1-2
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Coconut, grated- 1/2 cup
Jeera- 1/2 teaspoon
Pearl onion/ Small onion-2 (or) Garlic- 1 clove
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strand
- In a blender jar add the coconut, Jeera and Pearl onion; blend well to make a fine paste; set aside.
- Heat oil in a deep pan and splutter the mustard seeds; fry the curry leaves.
- Add the onion and green chillies; cook till translucent pink for about two to three minutes on medium flame.
- Now add the tomatoes and salt; cook till it starts to become mushy.
- Add turmeric powder and chilli powder; cook for about a minute till the raw masala smell leaves. Now add one and half cups of water; close with a lid and cook till the tomatoes cooks well to make a gravy.
- Add the coconut paste and little water if required to dilute the curry. Check for salt and add if required.
- Allow the curry to make it frothy and starts to boil from the edges.
- Once the curry is boiled switch off the flame.
- Do not allow to cook once the curry gets the boiling stage as we have added coconut in this curry.
- Serve with rice and a dry Kootan/ Thoran/ Poriyal.
- Note: You could add some garam masala powder with spice powders for variation.
- Add some bhendi/vendaikka after tempering and half cook them in oil and follow the same procedure for variation.