Few years back we had gone on a trip to Meenmutty falls with my sister’s family. Among all the other lovely experiences and visual treats we had there, Kerala’s food was an unforgettable tasting experience altogether though we are pure vegetarians. I always thought until then, Kerala’s cuisine is all about fish and/ or coconut; though my later assumption wasn’t much wrong, the way they use coconut in varied methods were new to me then. This tomato curry is one that we tasted there for the first time and we all loved it without exception. How much I wanted to recreate it back home and I did, however the one I share here is a recent version.
- 1. Tomatoes - 3
- 2. Onion - 1
- 3. Oil - 3/4 tbsp
- 4.Mustard seeds - 1/4 tsp + 1/4 tsp
- 5. Curry leaves - 1 sprig
- 6. Asafoetida - 1 pinch
- 7. Coconut - 1/2
- 8. Green chili - 1
- 9. Dry red chili - 2
- 10. Turmeric - 2 pinches
- 11. Curd - 2 tbsp
- Chop the onion and tomatoes lengthwise.
- Heat oil in a pan, splutter 1/4 tsp mustard seeds, throw in curry leaves and saute onion in it until it becomes translucent.
- Add chopped tomatoes and saute for 2 minutes.
- Meanwhile grind together 1/4 tsp mustard seeds, coconut, green chili, dry red chili, turmeric and strain to extract spicy coconut milk. Use some water to extract completely and discard husk.
- Add this extract to sauteed tomatoes along with required salt. Let it boil in simmer for few minutes.
- Turn off heat and add beaten curds and mix well.
- Serve with hot steamed rice.
- Add less mustard with coconut if that flavor is not preferred or adjust measure according to taste.
அன்பகத் தில்லா உயிர்வாழ்க்கை வன்பாற்கண்
வற்றல் மரந்தளிர்த் தற்று.
Life without love is like a dead tree in the dessert.