Tomato Curd Curry – Quick Kerala Tomato & Yoghurt Curry

Soft sautéed tomatoes folded into cool curd with a mustard seed tempering – a simple, refreshing curry that is ready in under 20 minutes.

Goes well with: Wheat Pancakes

Tips from the Ruchippura kitchen

• Let the tomato mixture cool before adding the curd so it does not split.
• Use ripe tomatoes for sweetness.

Lakshmidevi Nair

Tomato Curd Curry (Quick Kerala Tomato & Yoghurt Curry)

A quick tomato curd curry – tomato, onion and green chilli sautéed with mustard seeds and curry leaves, then folded into cool curd. Ready in 20 minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup tomato chopped
• 1 tbsp onion chopped
• 1 tbsp green chilli chopped
• 2 cups curd
• curry leaves a few
• 1 tbsp oil
• 1/2 tsp mustard seeds
• salt to taste

Method

 

1. Heat the oil in a kadai and add the mustard seeds.
2. When they crackle, add the onion, green chilli, curry leaves and tomato.
3. Add salt and stir well for 5 minutes.
4. Leave to cool, then add the curd and mix well.
5. Serve with chapathi or rice.