Kerala Kitchen: Tomato Curry Recipe

So begins our adventure into South Indian dishes. The cuisine is much different in the south. Coconut and coconut oil are often found on the ingredient list, and fish is a favorite of the south as well (sadly, I have no fish recipes to share). These dishes are surprisingly quick and easy to make, and quite delicious. They have common ingredients that make them mesh well as a full meal. Please note that while the North Indian recipes served four, the South Indian recipes serve two. Enjoy!

Last two recipes: Butter Paneer and Mixed Veg with Indian Gravy
Next (and final) recipes: South Indian side dishes

South Indian Tomato Curry

Tomato Curry

Making tomato curry.

Ingredients:
3 tbsp coconut oil
1 tsp black mustard seeds

4 large tomatoes, cut into wedges
2 medium-sized red onions, sliced
2 chilies, sliced length-wise  (This gives medium heat. Add more or less depending on your personal preference.)
2 tsp salt

1 cup thin coconut milk
1/2 cup thick coconut milk

Step 1: Heat oil in pan. When hot, add mustard seeds and cook for about 30 seconds over medium heat.

Step 2: Add onions and chilies, stir, and reduce heat to low. When onions start to brown, add tomatoes and salt, stirring occasionally until the tomatoes soften (for the next 5-7 minutes).

Step 3: When tomatoes are soft, add thin coconut milk. Let this mixture simmer until it thickens. Once thick, add the thick coconut milk and turn off the heat. Cover and let sit to thicken more. Serve hot after a few minutes of sitting.

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