tomato and coconut curry

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Cooking receipe to make tomato and coconut curry under category General Recipes. You may find some video clips related to this receipe below.

tomato and coconut curry

tomatochi kadhi

indian

300g coconut grated

2 tablespoons sunflower oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

large pinch of asafoetida

10 curry leaves

300g tomatoes chopped finely

1 teaspoon chilli powder

1 teaspoon turmeric powder

1 teaspoon sugar

2 tablespoons coriander leaves chopped

salt

Add a little water to the coconut and grind to a coarse paste in the blender.

Heat the oil in a kadai or wok.

Add the mustard seeds.

When they crackle add the cumin asafoetida and curry leaves.

Stir 2 or 3 times and add the tomatoes powder spices sugar and salt and mix well.

Cook until the tomatoes can easily be mashed to a pulp.

Reduce the heat.

Stir in the coconut paste simmer for 2 minutes taking care not to boil the curry and take off the heat.

Serve hot sprinkled with coriander

This dish comes from southern India and is a happy blend of coconut tomatoes and spices. It can also be served as an unusual version of tomato soup. As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dried leaves can be used in this recipe.

Serves 4

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