Tomato and Garlic Ozhichucurry



  1. Tomato – 3 cups, finely chopped
  2. Onion – 2 numbers, medium, finely chopped
  3. Water – 3 cups
  4. Turmeric powder – 1/2 tsp.
  5. Red chilly powder – 3/4 level tsp.
  6. Salt to taste
  7. coconut oil – 2 tbsps.
  8. Mustard seeds – 1 tsp.
  9. Garlic – 4 big cloves, pounded
  10. Curryleaves – a few
  11. Pepper powder – 1 tsp.
  12. Cumin powder – 1/2-3/4 tsp.
  13. Asafoetida – 1/4 tsp.


  1. Combine the chopped tomatoes, onions, 3 cups of water, salt, red chilly powder and turmeric powder in a saucepan. Bring the mixture to a rolling boil. Cover cook on low heat for 20 minutes or till the tomatoes are well cooked.
  2. In a wok, heat the coconut oil & add the mustard seeds. Stir in the curryleaves & pounded garlic. Cook till the garlic is almost browned. Add the cumin, pepper powders & hing. Cook for a minute on low heat.
  3. Pour this seasoning over the curry.
  4. Serve hot with rice.

Source:- Lakshmi Nair

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

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