Easy Tomato Curry | To eat with dosa, chapati and rice

Click on the picture to save the recipe on Pinterest

After homegrown methi leaves, one produce that has been growing abundantly in our garden is the gorgeous red tomato πŸ…. It’s also one of my favorite as I love the flavour it brings in my chutneys and curries.

During off season, I use it only in North Indian gravies but now that they are available in abundance, this tomato curry has been my first choice to make always. I made it as an accompaniment with dosas as a change for breakfast and we loved it so much that now I make it regularly to eat with chapatis and rice too.

The quantity of tomatoes that grows in our garden make me so happy and I want to share it with all of you too. Homegrown love 😍 Look at the variation in size and colours as some are yet to ripe. They stay well at room temperature and the green ones will soon turn red sitting with other ripe tomatoes. It’s a treat to see and use them daily. ❀️

Hope you all try and love this curry with tomatoes too when they are in season. It’s a very simple recipe but tastes really yummy specially with ripe tomatoes. Happy and healthy cooking ❀️



6 to 8 medium sized Tomatoes

2 medium sized Onions

1 inch Ginger piece

3 Green chillies

A sprig of Curry leaves

1 Tbsp Coconut oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1/4 tsp Turmeric powder

1 tsp Coriander powder

2 tsp Red chilli powder or to taste

Salt to taste

1/2 Cup Coconut milk ( I mix 2 Tbsp Coconut milk powder with 1/2 cup water)

3 to 4 Tbsp finely chopped Coriander leaves

Step by step recipe:

1. Heat oil in a pan and add mustard seeds. When it splutters, add cumin seeds, curry leaves, finely chopped green chillies and ginger.

2. Now add finely chopped onions and fry till it turns translucent.

3. Now add deseeded and roughly chopped tomatoes. Add salt and mix well.

4. Allow tomatoes to cook well. It will leave water and the mixture will be watery. Now add turmeric powder, coriander powder and red chilli powder.

5. Mix well and allow the mixture to come to a boil. Now add coconut milk and mix well.

6. Cook till tomatoes blend well and the mixture thickens ie for about 5 mins. Check for salt and other spice powders. Adjust and then remove from flame. Garnish with coriander leaves.

Click on the image to save the recipe on Pinterest


* This curry tastes really delicious as an accomplishment with dosas, chapatis, parathas and rice.

* I add 6 to 8 tomatoes as I have plenty of homegrown tomatoes. You can also use 3 to 4 as per what you have.

* For satwik version, skip onions and add hing instead in the seasoning.

* You can also add rasam powder for a unique flavour. I keep alternating between powders to give different taste each time.

* I also add a dash of pepper powder sometimes. Tastes yum too.

* I use instant coconut milk powder to make coconut milk. You can use fresh coconut milk or even skip it completely. But coconut milk gives a nice thick texture and flavour to this curry.

* For other tomato dishes:

Ammas Tomato Chutney

Hotel style Tomato Chutney

Eggless Tomato Omelette


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