Tomato curd curry is a simple curry made of tomatoes and onions soaked in curd gravy and seasoned with mustard and fenugreek.
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This simple comforting delicious curry goes well with steamed rice and hardly takes 20 minutes to prepare.
This can be stored for three days if refrigerated.
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11 reviews, 3.48/5
|Cumin powder||1 ½ tsp|
|Fenugreek powder||1 ½ tsp|
|Turmeric powder||½ tsp|
|Salt||enough to taste|
|Pepper powder||1 tsp|
|Oil||1 ½ tb sp|
|Curry leaves||6 leaves|
|Green chillies||2 nos|
|Dried red chillies||1 nos|
|Ginger Garlic Paste||1 ½ tea sp|
Slice the tomatoes and onions fine. Chop curry leaves and green chillies. Cut red chilli to small pieces.
Heat a kadai , pour and heat oil. To it add mustards and wait for it to pop.
Now add red chilli pieces to it and sauté for 30 seconds.
To it add green chillies and curry leaves and let it fry.
Now add ginger garlic paste and sauté until the raw smell goes.
Add sliced onions to it.
As it fry add pepper powder, turmeric powder, cumin powder and fenugreek powder.
fry them until onions turns golden brown.
Now add sliced to tomatoes to it.
As it fry add salt.
Sauté until it becomes mushy and blend with the onions.
Turn the flame to low. Add curd in small amounts and keep stirring to avoid splitting.
Don’t allow the curd to boil. Keep the temperature low and continue stirring for about 1 minute. Add salt if required. Turn off the stove and transfer the gravy to a serving bowl.
Stage 1-Sliced tomatoes and onions. Chopped curry leaves and green chillies. Cut red chilli to small pieces.
Stage 2-Popped mustards
Stage 3- red chilli pieces added
Stage 4- green chillies and curry leaves added
Stage 5- ginger garlic paste added
Stage 6- sliced onions added
Stage 7- add pepper powder, turmeric powder, cumin powder and fenugreek powder added
Stage 8- onions turned golden brown
Stage 9- sliced to tomatoes added
Stage 10- salt added
Stage 11- Sauté until it becomes mushy and blend with the onions.
Stage 12-Turn the flame to low. Add curd in small amounts and keep stirring
Stage 13- Don’t allow the curd to boil. Keep the temperature low and continue stirring for about 1 minute.
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