Nadan Tomato Curry Recipe - Kerala Style Tomato Curry
Delight in the vibrant flavors of Nadan Tomato Curry, a quintessential Kerala dish bursting with tangy tomatoes, coconut milk, and aromatic spices. Perfectly complementing steamed rice or fluffy appams, this curry offers a taste of authentic South Indian cuisine. Elevate your meal with this comforting and flavorful dish, ideal for any occasion!
Kerala, the land of spices, is known for it's lip smacking coastal malabari cuisines, World famous onam sadya and many more delicious dishes. Nadan Tomato Curry is a flavourful, simple and delicious side dish from Kerala Cuisine. Fresh and juicy tomatoes are cooked along with green chillies in a coconut cumin paste. The tempering of coconut oil and mustard adds to the flavour of this dish. This dish can be made within ten minutes and can be served along with rice, appams or dosas. A must try!
Serve Nadan Tomato Curry along with Steamed Rice for light dinner or Mangalorean Neer Dosa for breakfast.
If you like this recipe, you can also try other Kerala recipes such as
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30 M
4 Servings
Ingredients
- 5 Tomatoes , finely chopped
- 2 Green Chillies , chopped
- 5 Pearl onions (Sambar Onions) , halved
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- Salt , to taste For tempering
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves For the ground mixture
- 1/4 cup Fresh coconut , chopped
- 1 teaspoon Cumin seeds (Jeera)
How to make Nadan Tomato Curry Recipe - Kerala Style Tomato Curry
To begin making the Nadan Tomato Curry recipe, heat a pan with oil and temper with mustard seeds and curry leaves.
Add the onions and saute the onions until lightly golden and cooked. Add the green chillies, tomatoes, turmeric powder, chilli powder and salt.
Let the tomatoes cook over low heat, till they become soft and mushy.
While the tomatoes cook, grind the the coconut and cumin seeds along with 1/4 cup of warm water to make a smooth paste.
Once the tomatoes are soft, add the ground coconut mixture to the tomatoes and cook the Nadan Tomato Curry over low heat for another 3 to 4 minutes and switch off. Check the salt and spices and adjust to taste accordingly.
Serve Nadan Tomato Curry along with Steamed Rice for light dinner or Mangalorean Neer Dosa for breakfast.
