Tomato yogurt curry recipe
Easy yogurt-based gravy, perfect for the summer season
Servings: 3
Ingredients
- 10 small onions Shallots thinly sliced
- 1 tomato finely chopped
- 3 tsp coconut oil
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 3-4 slit green chili
- 3 red chili
- Few curry leaves
- Salt as needed
- ½ tsp turmeric powder
- ½ cup water
To grind
- ¼ cup coconut
- ¼ cup yogurt
- ½ tsp cumin seeds
Instructions
- Grind the coconut, yogurt, and cumin seeds into a fine paste.
- In a pan add 3 tsp coconut oil and add the mustard seeds, slit green chili, red chili, and curry leaves.
- Add the sliced onions to this and cook till translucent.
- Add finely chopped tomatoes.
- Now add salt and turmeric powder.
- Cook till the tomatoes are mushy.
- Now add the ground yogurt mixture.
- Add ½ cup of water to this.
- Mix well and let this froth up.
- Switch off the flame.
- Tomato yogurt curry is ready to serve.
- Serve with plain rice or idiyappam or sevai.
Notes
Notes:
1. Ensure to use slightly sour curd for this tomato yogurt curry. 2. Coconut oil gives a nice flavour to this tomato yogurt gravy, so do not skip this.
1. Ensure to use slightly sour curd for this tomato yogurt curry. 2. Coconut oil gives a nice flavour to this tomato yogurt gravy, so do not skip this.
