Nadan Tomato Curry Recipe – Kerala Style Tomato Curry
Kerala, a tropical paradise on India’s southwestern coast, is renowned for its vibrant and aromatic cuisine, characterized by an abundance of spices, coconut, and fresh local ingredients. Among its many culinary treasures, Nadan Tomato Curry stands out as a must-try dish, offering a delightful burst of flavors with its blend of ripe tomatoes, coconut, and spices. This simple yet delicious side dish is quick to prepare, making it a perfect choice for a busy weekday meal or a comforting accompaniment to your favorite rice or bread.
Nadan Tomato Curry is a vegetarian dish that pairs wonderfully with steamed rice, dosas, or even appams. Its rich, aromatic flavor comes from a coconut-cumin paste, which is added to tomatoes cooked with a mix of green chilies and spices, then tempered with mustard seeds and curry leaves. This Kerala specialty is light, full of vibrant colors, and bursting with the fresh, zesty flavors of tomatoes and coconut. Whether you’re exploring Kerala cuisine for the first time or revisiting old favorites, this curry is sure to win a spot on your regular menu.
Cuisine: Kerala Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 5, finely chopped |
| Green Chillies | 2, chopped |
| Pearl onions (Sambar Onions) | 5, halved |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Salt | To taste |
| For Tempering | |
| Coconut Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| For Ground Mixture | |
| Fresh coconut | 1/4 cup, chopped |
| Cumin seeds (Jeera) | 1 teaspoon |
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Instructions
-
Tempering the Spices:
Start by heating a pan over medium heat and add the coconut oil. Once the oil heats up, add the mustard seeds and allow them to splutter. Add the curry leaves and let them fry for a few seconds until they release their fragrance. -
Sautéing the Onions:
Add the halved pearl onions (sambar onions) to the pan. Sauté the onions for about 3-4 minutes until they become slightly golden and soft. -
Cooking the Tomatoes:
To the pan, add the chopped green chilies, tomatoes, turmeric powder, red chili powder, and salt. Stir everything together and let the tomatoes cook on low heat for around 10-12 minutes until they turn soft and mushy. The tomatoes will release their juices and blend with the spices to form a delicious base. -
Making the Ground Mixture:
While the tomatoes are cooking, prepare the ground coconut mixture. In a small grinder, combine the chopped fresh coconut and cumin seeds. Add 1/4 cup of warm water to help blend the ingredients smoothly into a paste. -
Combining the Mixture:
Once the tomatoes are soft, add the ground coconut-cumin paste to the pan. Mix well and cook the curry over low heat for an additional 3-4 minutes, allowing the flavors to meld together. -
Final Touch:
Taste the curry and adjust the salt and spices to your liking. If you prefer more heat, feel free to add an extra green chili or a pinch more red chili powder. -
Serving:
Serve the Nadan Tomato Curry hot with steamed rice for a light dinner or pair it with Mangalorean Neer Dosa for a traditional Kerala breakfast. This curry also complements various Kerala breads like appams and chapatis.
Tips & Variations
- For a richer taste, you can add a tablespoon of coconut milk towards the end of cooking.
- If you prefer less heat, reduce the number of green chilies or skip the red chili powder altogether.
- Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
This Nadan Tomato Curry is not only a staple in Kerala households but is also gaining popularity globally for its simplicity and depth of flavor. Its balance of tangy tomatoes, aromatic coconut paste, and mustard tempering creates a unique combination that tantalizes the taste buds. Whether you enjoy it as a main dish with rice or as a side accompanying your dosa, this recipe is sure to be a crowd-pleaser at every meal.
