Simple Tomato Onion Curry Andhra Style in 15 Minutes
Tomato Onion Curry or simply tomato curry is one of the simple recipes which can be done without hassles.
Whenever you get tomatoes at a lower price, we can make this recipe and use it as a base recipe in making several recipes by just adding any kind of veggie you like.
If you want you can make an Andhra tomato gravy recipe by adding fewer ingredients and a bit of water to get gravy.
If we cook this recipe without adding water, this can be preserved for a week in the refrigerator that too without any added chemical preservatives.
Tomato Onion curry can be used directly with plain rice, dosa, for stuffing between sandwiches or bread or even with chapatti or roti.
Here are a few finger-licking recipes:
Simple Tomato Onion Curry Andhra Style
Tomato Onion Curry or simply tomato curry is one of the simple recipes which can be done without hassles.
Ingredients
- 2 Large bowls Tomato
- 1 Large bowl Onions
- 4 tbsp. Oil
- ½ tbsp. Mustard seeds
- ½ tbsp. Cumin seeds
- 1 tbsp. Moong dal
- 1 tbsp. Chana dal
- 2 tbsp. Curry leaves
- 1¼ tbsp. Salt
- 1 tbsp. Ginger garlic paste
- 2 tbsp. Green chillies finely sliced
- ½ tbsp. Turmeric powder
- ½ tbsp. Red chilli powder
- ½ tbsp. Coriander powder
- ½ tbsp. Garam masala powder
Instructions
- Heat oil in a pan, add mustard seeds, moong dal, cumin seeds and chana dal, sauté till mustard seeds stop spluttering.
- Add curry leaves and finely sliced onions.
- Sprinkle a little salt over onions so that they cook easily and turn translucent.
- Add ginger-garlic paste and mix gently so that it doesn’t stick to bottom and cooks till its raw flavour is done.
- Slice green chillies into two half’s or into small pieces (tastes good for making a sandwich).
- Slice tomatoes into medium-size or a small size (cooks faster) and mix all ingredients.
- Add salt and turmeric powder as per your taste and cook on low temperature with lid covered for 5 minutes.
- Once tomatoes turn soft and almost all water is evaporated we can see thick consistency of tomato gravy.
- Sprinkle garam masala powder, red chilli powder and coriander powder and mix well.
- Garnish with coriander leaves and serve Tomato Onion Curry with plain rice, chapati or as a base ingredient for making different recipes.
Recipe Video
How to Make Tomato Onion Curry:
- In a kadai, heat oil and add mustard seeds, cumin seeds and moon dal.
- Continue adding chana dal and mix all spices for a second.
- Add curry leaves and sauté for a while.
Tip: curry leaves give you a nice aroma to this recipe.
- Add finely sliced onions and cook till they become translucent.
- Sprinkle ¼ tbsp. salt and mix onions so that they get cooked faster.
- Add ginger-garlic paste and sauté till its raw flavour is cooked.
- Slice green chillies into small pieces and add them.
- Add two bowls of sliced tomato and mix well.
Tip: Use ripe desi tomatoes to make this recipe. Sometimes hybrid version takes more time and doesn’t give as much taste as the native.
- Sprinkle turmeric powder and salt, and mix well.
- Cook for 5 minutes on low temperature with lid covered.
- Once tomatoes turn soft, sprinkle red chilli powder, coriander powder and garam masala powder, and mix well.
Tip: To increase the shelf life of this recipe cook till all water has evaporated.
Tip: To get a reddish colour without getting burnt, we need to cook at a low temperature. It may take 5 minutes or 10 minutes or more time based on the quantity you make.
- Once Tomato Onion Curry is done, garnish with coriander leaves.
