Tomato Moru Curry

Tomato Moru Curry



Tomato – 3 numbers, medium; cut into square pieces

Coconut oil – 2 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dry red chilly – 3 numbers, split

Onion – 1 medium, chopped long & thin

Garlic – 2 big cloves, chopped

Ginger – 11/2 tsp, chopped

Greenchillies – 3 numbers, slit

Curry leaf – 1 sprig

Thin coconut milk ( randaampaal) – 11/2 cups / use 21/4 tbsp coconut milk powder + 11/2 cups of lukewarm water

Thick curd – 3/4 cup, at room temperature

Salt as needed


Heat the oil & splutter the mustard seeds. Fry the fenugreek & add the curry leaves & dry red chillies. Stir in the chopped onion, greenchilly, ginger & garlic; saute till the onion changes the color to brown on the edges.

Add the tomatoes & salt, saute on medium high heat for 5 minutes. Pour the thin coconut milk & bring to a boil. Reduce heat to medium low & cook for 15 minutes/ till the tomatoes are cooked through. Remove from heat & let cool completely ( otherwise the curd will curdle).

Stir in the curd & mix. Serve with rice.

Source: Mrs. Lakshmi Nair

This entry was posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

One Response to Tomato Moru Curry

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