Easy Tangy Tomato CurryVeg
Discover the ultimate comfort with this Easy Tangy Tomato Curry! Perfect for busy days, this one-pot dish brings together the bold flavors of fresh tomatoes, aromatic garlic, and traditional spices. Pressure-cooked to perfection and finished with a thickening rice flour slurry, it yields a savory, velvety gravy that pairs beautifully with idli, dosa, or warm chapatis. Simple, flavorful, and incredibly satisfying for any meal . This is a very good dish enjoy it.
Ingredients
2 tbsp Oil
1 tsp Black Gram (Urad Dal)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
20 as needed Shallots
6 cloves Garlic
2 as needed Green Chilli
few Curry Leaves
4 as needed Tomato (roughly chopped)
1 tsp Rock Salt
1 tsp Red Chilli Powder
1 tsp Coriander Powder
pinch Asafoetida Powder (Hing)
1 cups Water
1 tsp Rice Flour
as needed Coriander Leaves (chopped)
Sumbar powder (1tsp)
Instructions
1
In a pressure cooker, heat 2 tablespoons of oil over medium heat.
2
Add 1 teaspoon each of urad dal, mustard seeds, and cumin seeds. Roast until the mustard seeds begin to splatter.
3
Add roughly 20 sliced shallots (or regular onions) and sauté until half-cooked. Incorporate 6 cloves of pounded garlic, 2 slit green chilies, and a few fresh curry leaves; mix well.
4
Add 4 large, roughly chopped tomatoes and sauté alongside the onions and garlic until they are half-cooked.
5
Add 1 teaspoon of rock salt, 1 teaspoon of red chili powder, 1 teaspoon of sambar powder, 1 teaspoon of coriander powder, and a pinch of asafoetida powder. Mix everything thoroughly.
6
Continue sautéing until the tomatoes become soft and mushy. Add 1.5 cups of water, bring to a boil, then close the pressure cooker and cook for two whistles.
7
While the cooker releases pressure, mix 1 teaspoon of rice flour with 1/4 cup of water in a small bowl to create a smooth slurry.
8
Once the pressure has released, open the cooker and mash the tomatoes using a ladle or hand masher. Turn the stove back on, pour in the rice flour slurry, and mix well.
9
Allow the gravy to boil for 3 to 4 minutes until thickened. Check seasoning, add salt if needed, garnish with a handful of finely chopped coriander leaves, and turn off the heat.
