Tomato Curry | Andhra Tomato Kura

Tomato curry recipe – This is one of the simplest curry from Indian cuisine. Onion and tomatoes form the base of our Indian curries. We generally use them to make any curry and top up with the main vegetable like drumstick, ladies finger, cauliflower etc. But using only tomatoes and onions we can make a great tasting curry.

I am sharing an easy and simple tomato curry recipe that can be prepared even by a beginner. This recipe needs no ginger garlic paste, no garam masala, yet it tastes great and is finger licking good with a nutty taste.

It is a traditional way of preparing a curry in the coastal regions of Andhra Pradesh. There are many other versions too. But this is the one I like and often cook. It goes well with steamed rice, chapathi or even with poori.

I generally don’t like to blend or grind tomatoes & onions except for the North Indian dishes. But if you don’t like the seeds of tomatoes in the curry, then you will have to discard them.

To make tomato curry, I have boiled the tomatoes for 3 to 4 minutes so that the skin can be removed easily. This is however optional. But the texture of the curry is good with blanched tomatoes.

Preparation

1. This step is optional. Wash and boil whole tomatoes in enough water to loosen the skin. This takes around 3 to 4 mins. But depends on the kind of tomatoes. While boiling just pick up one tomato with a spoon and check if the skin looks loose.

2. Peel of the skin and discard. Chop tomatoes to small, remove the core from the center.

3. Toast sesame seeds and make a fine powder. Set aside.

How to make tomato curry

4. Heat a pan with oil, add mustard cumin, curry leaves and green chili. When they splutter add hing.

5. Add onions, sprinkle salt and fry till they turn slightly pink not golden. Takes only 1 to 2 mins. Do not brown the onions.

6. Add chopped tomatoes, turmeric, fry for 3 to 4 minutes.

7. Cover and cook till the tomatoes turn fully mushy and soft.

8. Add red chili powder, adjust salt and fry for a min or 2.

9. Add almond meal or Peanut podi or Idli podi. Other options are roasted gram powder or sesame seed powder. Mix and cook for 2 to 3 mins.

10. Pour coconut milk. Mix well. Simmer for a min or 2. Off the heat. Do not cook for long if using homemade thick coconut milk else it may coagulate.

Tomato curry is ready to serve. Serve hot with ghee and rice or roti.

For more simple curry recipes, check
beetroot curry
Capsicum masala curry
soya chunks curry
cauliflower curry
ladies finger curry
potato curry

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