Tomato Pulissery, Tomato Curd Curry

Happy Navratri in advance..

Recipe Details  

Posted by
Posted on 4, May 2018
Serving 6-10 people
Ready in 20-30 minutes
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  • Hung Yogurt – 2 cup
  • Water - 1 cup
  • Tomato – 2 large or 3 medium, cubed
  • Onion, thinly sliced – ½ cup
  • Green chilies – 1-2 Nos, slit
  • Curry leaves – 1 sprig
  • Coconut oil – 1 Tablespoon
  • Mustard seeds – ½ Teaspoon
  • Fenugreek seeds – ¼ Teaspoon
  • Dry red chillies - 1-2 Nos
  • Salt to taste

For Coconut paste:

  • Grated coconut - ½ cup
  • Turmeric powder – ¼ Teaspoon
  • Water - ½ cup
  1. Grind together the ingredients mentioned in 'For coconut paste' and make a smooth paste. Set aside.
  2. Add yogurt and 1 cup of water in a bowl and combine well. Set aside.
  3. Heat oil in a deep pan and splutter mustard seeds.
  4. Add in the broken dry red chillies, fenugreek seeds and saute until the fenugreek seeds turn slightly brown on low heat.
  5. Add in the sliced onions, green chillies, curry leaves and saute until the onion becomes translucent.
  6. Then add in the cubed tomatoes and saute until the tomatoes are slightly mushy on medium heat.
  7. Now add in the coconut paste and mix well. Stir continuously for 2-3 minutes on low-medium heat.
  8. Set heat to very low, add in the beaten yogurt, enough salt and mix well.
  9. Stir continuously until the curry is heated through on very low heat. Don't boil the curry after adding yogurt.
  10. Remove from heat and serve with rice.

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