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Onion Tomato Curry


Onion Tomato Curry

  • Duration: 20 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

Coconut oil is an integral part of Keralan cuisine. If you don’t like it’s flavour or smell, you can always substitute it with a regular vegetable oil.

Trivia Tadka

Onion Tomato Curry has typical coastal flavours of ground coconut and spices.  Easy to make and usually served with rice or dosa, it’s the go-to dish if you run out of vegetables.


  • Onion, sliced (1)
  • Tomato, chopped (2-3)
  • MTR Haldi Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • Curry leaves (kadi patta) (4-5)
  • Coriander leaves (hara dhania), chopped (1/4 cup)
  • Oil (2 tbsp)
  • Salt (To Taste)


  • Heat oil in a kadhai. Add the onion slices and sauté till they turn golden brown.
  • Next, add the chopped tomatoes and kadi patta. Stir till the tomatoes become soft and pulpy.
  • Mash the tomatoes well with a ladle. Then, add the MTR Haldi/Turmeric Powder, the MTR Lal Mirch/Red Chilli Powder and some salt.
  • To this, add 1/2 cup of water and bring it to a boil on a medium flame.
  • Garnish with haradhania and serve.

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