Tomato Pulissery, Tomato Curd Curry
Author:
Yummy N Tasty
Posted on,
4, May 2018
10.3 K views.
3
4.3/5 ( 3 votes )
Yields
6-10 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
20-30 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- 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
Instructions:
- Grind together the ingredients mentioned in 'For coconut paste' and make a smooth paste. Set aside.
- Add yogurt and 1 cup of water in a bowl and combine well. Set aside.
- Heat oil in a deep pan and splutter mustard seeds.
- Add in the broken dry red chillies, fenugreek seeds and saute until the fenugreek seeds turn slightly brown on low heat.
- Add in the sliced onions, green chillies, curry leaves and saute until the onion becomes translucent.
- Then add in the cubed tomatoes and saute until the tomatoes are slightly mushy on medium heat.
- Now add in the coconut paste and mix well. Stir continuously for 2-3 minutes on low-medium heat.
- Set heat to very low, add in the beaten yogurt, enough salt and mix well.
- Stir continuously until the curry is heated through on very low heat. Don't boil the curry after adding yogurt.
- Remove from heat and serve with rice.
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Tomato Pulissery, Tomato Curd Curry
| Author - Yummy N Tasty |
| Posted on - 4, May 2018 |
| Recipe URL, https://www.yummyntasty.com/recipes/tomato-pulissery-tomato-curd-curry/ |
| Cooking time - 20-30 minutes |
| Serving - 6-10 person(s) |
Ingredients :
- 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
Instructions :
- Grind together the ingredients mentioned in ‘For coconut paste’ and make a smooth paste. Set aside.
- Add yogurt and 1 cup of water in a bowl and combine well. Set aside.
- Heat oil in a deep pan and splutter mustard seeds.
- Add in the broken dry red chillies, fenugreek seeds and saute until the fenugreek seeds turn slightly brown on low heat.
- Add in the sliced onions, green chillies, curry leaves and saute until the onion becomes translucent.
- Then add in the cubed tomatoes and saute until the tomatoes are slightly mushy on medium heat.
- Now add in the coconut paste and mix well. Stir continuously for 2-3 minutes on low-medium heat.
- Set heat to very low, add in the beaten yogurt, enough salt and mix well.
- Stir continuously until the curry is heated through on very low heat. Don’t boil the curry after adding yogurt.
- Remove from heat and serve with rice.
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