Uma Raghuraman
Nadan Tomato Curry (Uma Raghuraman)
Kerala, the land of spices, is known for it's lip smacking coastal malabari cuisines, World famous onam sadya and many more delicious dishes. Nadan Tomato Curry is a flavourful, simple and delicious side dish from Kerala Cuisine. Fresh and juicy tomatoes are cooked along with green chillies in a coconut cumin paste. The tempering of coconut oil and mustard adds to the flavour of this dish.
30 minutes.
South Indian
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Ingredients
4
How To Cook?
1
To begin making the Nadan Tomato Curry recipe, heat a pan with oil and temper with mustard seeds and curry leaves.
2
Add the green chillies, tomatoes, turmeric powder, chilli powder and salt.
3
Let the tomatoes cook over low flame, till they become soft and mushy.
4
While the tomatoes cook, grind the ingredients given under 'ground mixture' along with 1/2 cup water .
5
Once the tomatoes are soft, add the ground mixture and cook over low flame for another 3 to 4 minutes and switch off.
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Ingredient
Curry
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