Nadan Tomato Curry (Kerala Style Tomato Curry) Recipe
Cuisine: Kerala | Course: Side Dish | Diet: Vegetarian | Servings: 4
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomatoes (finely chopped) | 5 |
| Green Chillies (chopped) | 2 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Fresh Coconut (chopped) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Pearl Onions (Sambar Onions, halved) | 5 |
Instructions:
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Temper the Spices: Heat a pan on medium flame and add coconut oil. Once the oil heats up, add mustard seeds and curry leaves. Let them splutter and release their aroma.
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Cook the Tomatoes: Add the chopped green chillies and tomatoes to the pan. Sprinkle turmeric powder, red chilli powder, and salt. Mix well and let the tomatoes cook on a low flame until they soften and become mushy (about 10 minutes).
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Prepare the Ground Mixture: While the tomatoes are cooking, blend fresh coconut, cumin seeds, and pearl onions with 1/2 cup of water to form a smooth paste.
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Combine and Simmer: Once the tomatoes are softened, add the ground mixture to the pan. Stir well and cook on a low flame for another 3-4 minutes. Adjust the seasoning, if needed.
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Serve: Switch off the heat and serve your Nadan Tomato Curry with steamed rice for a light dinner or pair it with Mangalorean Neer Dosa for a traditional Kerala breakfast.
Enjoy this aromatic and flavorful Kerala-style tomato curry with your favorite accompaniment for an authentic taste of the south!
