Tomato Curry for Chapathi Kerala Style

Tomato Curry for Chapati – Kerala Cuisine


Tomato curry is a simple dish to prepare.

In Kerala cusine, this dish is made with ground coconut paste.

The mustard seeds and red chillies add to the seasoning of the curry.

The onion is browned and the tomato is melted in the wok for the curry preparation.

Spice powders are also added to make the dish fiery.

Coriander seeds and cumin seeds are roasted and ground and thrown on the wok contents.

Curry leaves are stirred to enhance the flavor of the dish.

The tomato curry dish is cooked in the manner which is suitable to have with chapatis.

Hot tomato curry and hot / warm chapatis make for an appetizing meal.


  • Tomato ( large ) :               1 Nos.
  • Onion ( medium ) :               1 Nos.
  • Red chilly ( dry ) :               3 Nos.
  • Coriander seeds :               1 Tbsp
  • Cumin seeds :               1 Tsp
  • Mustard seeds :               ½ Tsp
  • Red chilly powder :               1 Tsp
  • Turmeric powder :               ¼ Tsp
  • Grated coconut :               2 Cup
  • Curry leaves :               2 twigs
  • Cooking oil :               1 Tbsp
  • Coriander leaves :               ½ Cup


  • The onion should be chopped lengthwise.
  • The tomatoes can be knifed into medium sized pieces.
  • Tear the coriander leaves.
  • Clean the diced vegetables with water and set aside after draining the water.
  • Pan roast the coriander seeds in a pan on the gas on medium flame and stir the pan contents frequently. Thereafter, the pan contents should be cooled off the gas. Grind the pan contents when cooled in a grinder for coriander powder.
  • Repeat the same process for the cumin seeds and prepare cumin powder.
  • Allow the prepared powders to stand on the counter until needed in the pan.

Ground Paste

  • Grind the grated coconut in a grinder with some water for a coconut paste.
  • Keep aside the ground coconut paste.


  • Take a wok on the gas and add oil to the wok.
  • The oil should become hot.
  • Then drop the mustard seeds in the wok and let them splutter in the wok.
  • Now throw the dry red chillies in the wok.
  • Fry for some seconds.
  • Mix the chopped onion in the wok and sauté with the pan contents for couple of minutes and slightly brown the onions in the wok.
  • Then bring the tomato pieces to the wok.
  • Also put 1 twig of curry leaves in the wok.
  • Add salt to the wok and stir with the wok contents.
  • Cook the wok contents on medium flame for 5 minutes and let the tomatoes become soft and mushy in the wok.
  • Spoon the wok contents every few minutes.
  • Sprinkle the red chilly powder, turmeric powder, prepared coriander and cumin powder on the wok contents.
  • Also empty the ground coconut paste in the wok and toss with the wok contents.
  • Steam the wok contents for some minutes and allow the wok contents to be cooked.
  • The spice flavors should also be released in the wok.
  • Put the remaining curry leaf twig also in the wok.
  • Spoon with the wok contents.
  • Cook the wok contents and let the dish have the desired consistency.
  • Now bring the wok to the counter.
  • Turn off the gas flame.
  • Decant the prepared tomato curry from the wok into a large serving bowl.
  • Garnish the bowl with the fresh torn coriander leaves.
  • Now put on the table with hot chapatis.