Tomato Moru Curry

Published under: Curries and GraviesTomato

Grated coconut – 1 cup
Onion – 1, big size and sliced
Yogurt or curd – 1 cup
Tomato – 3, chopped
Cumin seeds – 1/2 tsp
Curry leaves – a few
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Salt as per taste

For seasoning:
Curry leaves – a few
Mustard seeds – 1/2 tsp
Red chillies – 2
Fenugreek seeds – a pinch
Oil – 3 tbsp

1. Make a smooth paste by grinding grated coconut and cumin seeds together. Add to it 1/2 cup of water for making a fine paste.
2. Take sliced onions and chopped tomatoes in a vessel. Pour 2 cups of water. Add turmeric powder, salt, chilly powder and curry leaves. Cook for sometime.
3. When the tomato and onion is almost done, put in the coconut paste. Simmer for about 2 to 3 minutes. You may add more water depending on the kind of consistency that you want.
4. Combine the yogurt. Keep stirring constantly for a minute so that the curd does not split. When it is cooked well, remove from heat.
5. Heat oil in a kadai and crackle mustard seeds and fenugreek seeds. Put split red chillies and curry leaves in it. Once the seeds have spluttered, tip it into the curry.
6. Serve with hot rice and papad.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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