How to Cook Tomato Curry?

Tomato Curry is a lightly tangy and spicy recipe. This dish has coastal flavours of spices and ground coconut. This is a family recipe for a long time now. Tomato curry is a special curry and a mom’s favourite because she can prepare it with full interest and enthusiasm.

If there is no availability of vegetables in your kitchen, this dish is prepared with steamed rice. Tomato curry and rice is a staple diet of all in the nation and kids, teenagers, young people and adults and old-aged people all have grown with it. Therefore when it is tomato curry with rice as a main course then you do not need any other dish.

The tanginess of tomatoes is counter-balanced by subtle sweetness of coconut and heat from red chillies and spices. Cumin seeds are also added in this dish. Dried red chillies, red chilli powder and green chillies are added so that flavor and taste of the curry changes from bit smoky to hot.

 This dish can be accompanied with a pickle on the side of the plate or with a light plate of vegetable salad. You can have a pan fried or stir fried vegetable dish placed on the side of the curry.


The base of Indian curries is tomatoes and onions. Quite often we use these ingredients to make a curry for a meal. Top the curry with main vegetables like ladies finger, cauliflower, drumstick and others. The usage of only onions and tomatoes can make a tasty curry for the meals thereby making the meal great and memorable.

Bachelors can very easily and simply make Tomato curry so the recipe should be shared amongst the masses in general. This dish does not require garam masala and garlic –ginger. Still it tastes great, awesome and is finger licking good by being nutty. In the traditional era, this dish was prepared in coastal regions of Andhra Pradesh. This dish goes well with chapathi, poori and steamed rice.

There is no need of grinding or blending onions or tomatoes for making the curry till it is dish of gravy or a dish that makes its addition to taste of the curry. In case, you do not like for seeds of the tomatoes to be in the curry then there is a need to blend them nicely and strain them out with the help of a filter.

The tomatoes can be boiled for 5 minutes in case you want removal of the skin. This is an Indian recipe which is “quick-to-make “dish. The curry is very delicious and it goes well with flat bread also. If fresh ingredients are not available then this dish can be made.

This dish can be made in less time and very easily. Onion and tomato curry becomes a tasty dish and can be served as a side dish for numerous Indian vegetarian foods. It goes well with dosa too. Tomato curry requires common ingredients .this is a pleasure giving factor.


  • Cooking oil-4 tablespoons
  • Dried red chillies which are broken into pieces-4
  • Cumin seeds-2 teaspoon
  • Mustard seeds-2 teaspoon
  • Asafoetida powder-half teaspoon
  • Fresh sprig curry leaves-2
  • Chopped onions -4
  • Chopped green chillies-4
  • Ground turmeric-1 teaspoon
  • Chopped tomatoes-8
  • Red chilli powder-1 teaspoon
  • Caster sugar-2 teaspoon
  • Salt for taste
  • Water-250ml
  • Coriander leaves chopped for garnishing-4 tablespoons


  • Oil is heated in a large frying pan on medium flame. Fry cumin seeds, mustard seeds and red chillies in the heated oil till the seeds begins spluttering within 5 minutes. The asafoetida powder is sprinkled over the seeds and then the curry leaves are added.
  • Green chillies, turmeric powder and onions are stirred into the mixture. Then cook the onions and stir the onions till they soften within 10 minutes. Add red chilli powder, sugar, tomatoes and salt. Constantly cook till tomatoes turn pulpy. Water is poured into the mixture and simmering is done till the thickening of curry begins within 20 minutes. Garnishing with coriander is done. Then the tomato curry is ready to be served.