Monday, October 8, 2018



My mother's family hailed from present day Kozhikode, in the Southern State of Kerala. We therefore got to eat some dishes from that State as we grew up. I noticed that generally dishes from Kerala were cooked using coconut oil.

Elsewhere in this blog, you will find recipes for dishes from Kerala such as Mathanga Pulinkari, Ulli Theeyal, and Ash Gourd Pumpkin Coconut Stew or Kerala Olan.

Today's recipe is for a side dish made with tomatoes, done in the Kerala style. It has been adapted from Nadan Tomato Curry from Archana's Kitchen.

We had this as an accompaniment for dosas and enjoyed the combination!!

  • Tomatoes, 5
  • Green Chillies,  2
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Salt, to taste
To Be Ground To A Paste:
  • Fresh Coconut Gratings, 1/4 cup
  • Cumin Seeds, 1 tsp
  • Sambar Onions,  5
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a sprig
  • Coconut Oil, 1 tsp


Wash and finely chop the tomatoes and green chillies
Peel and cut the sambar onions into halves

In a small mixer jar, first grind together fresh coconut gratings, cumin seeds and halved sambar onions. To this add 1/2 cup of water, and grind once again to make a smooth paste. Keep aside. 

Heat oil in a kadhai and when it gets hot on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds
To this add the green chillies, tomatoes, turmeric powder, chilli powder and salt
Cook over low flame till the tomatoes become soft and mushy
Now add the ground paste, mix well and cook on medium flame for another 3-4 minutes
Switch off the gas and transfer the Tomato Curry to a serving bowl
Serve hot as a side dish with rice or as an accompaniment for dosas

1 comment:

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