Summer is at its peak in many parts of the world. We prefer to spend a minimum of time in the kitchen and finish our work and come out. This tomato yogurt curry is a very simple and delicious gravy that pairs well with hot rice. The addition of tomato and yogurt in this recipe makes it perfect for summer. This is similar to mor kuzhambu but a very simple version of it. This can be paired with idiyappam or sevai too. I have tasted the Sindhi tomato kadhi recipe a few times. This is similar to the Kerala moru curry. If you are a fan of simple recipes, do give this a try. You can pair this potato fry, vendakkai thoran or vazhakkai fry, or cauliflower pepper fry. Also check out Instant mor kuzhambu, Iru puli kuzhambu, Punjabi kadhi pakora, Karpooravalli tambuli.
Grind the coconut, yogurt, and cumin seeds into a fine paste.
In a pan add 3 tsp coconut oil and add the mustard seeds, slit green chili, red chili, and curry leaves. Add the sliced onions to this and cook till translucent.
Add finely chopped tomatoes. Now add salt and turmeric powder. Cook till the tomatoes are mushy.
Now add the ground yogurt mixture. Add ½ cup of water to this.
Mix well and let this froth up. Switch off the flame.
Tomato yogurt curry is ready to serve. Serve with plain rice or idiyappam or sevai
Seems like you missed the Red Chillies and Curry leaves in the Ingredient list.
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