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Tomato Fry recipe Kerala Style


  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Yield: 4 servings 1x

Description

Kerala restaurant style tomato fry recipe made with onion and tomatoes. How to make Kerala tomato fry / onion tomato fry for roti and chapati. Recipe with step by step pictures / images.


Scale

Ingredients

Main Ingredients required for making Tomato Fry recipe Kerala Style

  • 1.5 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1 pod garlic (around 1012 cloves)
  • 1/2 inch piece ginger
  • 2 sprigs curry leaves
  • 2 cups onions, sliced
  • 1 teaspoon salt
  • 2 cups tomatoes, sliced
  • 45 green chillies, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon sugar, optional

Instructions

Here is how to make Tomato Fry Recipe Kerala Style

  • Heat coconut oil in a kadai / pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the crushed ginger and garlic. Saute for a couple of minutes. The garlic should be slightly brown here and there. Add in the onions, salt and the curry leaves.
  • Saute for 4-5 minutes till the onions are soft. I like to cover the kadai with a lid and saute every couple of minutes so it does not scorch at the bottom. Covering the kadai with a lid creates a lot of steam and thereby cooks the onion fast. The onions need not brown. We are looking for the onions to get soft and juicy.
  • Now add in the sliced tomatoes and the green chillies. Also add in a teaspoon of turmeric powder and red chilli powder. Adjust the chilli powder according to your taste. I like to use a combination of green chillies and red chilli powder in Tomato Fry recipe. The green chillies give a sharp bite while the red chilli powder gives nice colour and aroma.
  • Cover and cook for a good 6-7 minutes. The tomatoes will become juicy and start to ooze its moisture. Keep sauteing till the tomatoes are cooked and juiced down.  Now, this is not very traditional but I added half a teaspoon of sugar to balance the spicy masala and the sour tomatoes.
  • Once the tomatoes are juiced down, the tomato fry is done. Do not cook for long. You want it a little on the moist side so you can scoop up the tomatoes with roti or chapati.
  • Fantastic Tomato Fry Kerala style recipe is ready! Serve it with roti / chapati.

Notes

This chutney stays good in the refrigerator for upto 3 days.

Keywords: Tomato Fry