Pulinkoottan / Easy Tomato curry

Ingredients (Serves 6)

Recipe courtesy – Sree’s Veg Menu

  1. Coconut oil – 2 – 3 tsp
  2. Onion/shallots – 1/2 cup
  3. Tomato – 1.5 medium, cubed
  4. Turmeric powder – 1/2 tsp
  5. Chili powder – 3/4 tsp
  6. Sambar powder – 2 – 3 tsp
  7. Tamarind – 3/4 – 1 tsp
  8. Asafoetida / hing / kaya podi – 1 – 2 pinches
  9. Jaggery – 1/4 – 1/2 tsp
  10. Curry leaves – A few
  11. Salt – To taste
  12. Hot water – 1 cup or as required

To season

13. Coconut oil – 2 tsp
14. Mustard seeds – 3/4 tsp
15. Fenugreek seeds – 1/4 tsp
16. Dried red chilies – 2, broken
17. Curry leaves – A few

Method

Heat 1 tbsp coconut oil in a saucepan or clay pot. Add onion/shallots,  a pinch of salt and cook till onion turns translucent. Add tomato, salt and cook till soft. Next add turmeric powder, chilli powder, sambar powder and cook for 2 minutes. Lastly add tamarind and jaggery. Cook for a minute and switch off the flame. Set aside to cool completely. Grind to a fine paste in the small jar of a blender.

Add the ground paste to the saucepan and add a cup of hot water. Bring to a boil. Add salt, to taste. Cook for 2 – 3 minutes over medium heat and switch off the flame.

Heat 2- 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and fenugreek seeds. Stir till fenugreek seeds turn reddish. Add a few curry leaves and stir for a few seconds till crisp. Pour this seasoning over the curry. Keep covered for 10 minutes. Serve with hot rice.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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