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Kerala

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.

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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.

Ingredients

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)

Method

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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