Tomato Curry

Simplicity at its best! Quick, easy to prepare and a great tasting dish is this tomato curry, with the right balance of sweet, tangy, garlicy and spicy flavors. A regular curry at our home especially when I run out of vegetables. All you need are ripe tomatoes, onions, lots of garlic and fresh aromatic curry leaves and you have a perfect curry to go with rotis, dosas, pulagam or khichdi.

Tomato curry with khichdi

The tomato curry recipe is basic and you can play around with the spices and seasonings to suit your taste. Just one spice or herb can enhance the flavor of the curry and take it to another level. For example, a liberal dose of freshly chopped coriander as a garnish gives the curry a herby flavor. A touch of garam masala or kasoori methi (dried fenugreek leaves) or the use of asafoetida in place of garlic completely changes the flavor of the curry to transform a simple lunch time fare into something special.

Garlicy Tomato Curry

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  tomato


  •   1/2 kg fresh tomatoes, finely chopped
  •   2 large onions, finely chopped
  •   1/2 tsp mustard seeds
  •   10-12 fresh curry leaves
  •   10-12 garlic cloves, slightly crushed
  •   pinch of turmeric pwd
  •   1 tsp red chilli pwd (adjust)
  •   1/2 tsp coriander pwd
  •   salt to taste
  •   1 tbsp grated jaggery
  •   2 tbsp coriander leaves
  •   1 tbsp oil

Method for making Garlicy Tomato Curry

Heat oil in a vessel. Add the mustard seeds and let them pop. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for another 5 mts.
Add a glass of water, jaggery, adjust salt and cook covered till you get the desired gravy consistency.
Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi or dosas.


25 thoughts on “Tomato Curry

  1. Hi Sailu,

    thanx a lot for this one. I am constantly looking for simple gravies that I can make a gallon of, on Sunday, put into the freezer and use them as I want during the busy week. This one will be one of them ๐Ÿ™‚

  2. Hi Sailu,
    I recently came to know abt to ur website.Ur recipes r awesome.can u tell me how to prepare atukula mixture.

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  4. Hi Sailaja, Your Blog is Wonderful. Actually, my hubby is a Telugite and he loves Andhra Food. I am not very good at Andhra Cooking. In fact, my hubby found this blog and told me “If you wanna learn Andhra cooking please bookmark this blog”. I have already subscribed to it. Thank you so much for sharing these mouth watering dishes.

    Take care!

    1. In North We call it tadka, But in South People have this as dish with Rice.. Technically its not a tadka because it will have lots of tomatoes..

  5. Wow! This tasted much different than I expected, but very good. I’m not accustomed to such a strong sweet-garlic taste. I had to adjust a bit because my tomatoes were a little small, so I added a few green ones from my grandmother’s garden (I’m from the southern US, where we fry and pickle green tomatoes). It’s so good with rice! Thank you for this recipe.

  6. Hi Sailu garu,

    i have tried the tomato curry, i got it better after following this recipie. i still had the sour taste any idea or quick idea how i can get it better nect time?

    btw, this blog is awsome, ii have tried couple other dishes recently with your recipes and bangaladumpa kurma was the best till now.


  7. Made this For dinner tonight. Went very well with dry phulkas. The same preparation is made here in Karnataka by the locals too but minus the jaggery and it’s called ‘tomato gojju’. Followed the recipe to the ‘Tee’. Was good. Thanks.

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