Tomato curry in coconut milk

 Tomato, though considered as a vegetable, is actually a fruit; a berry. It is known for its umami flavor. Umami means savoriness and is a Japanese word. It is the taste associated with soups, broths, mushrooms and tomatoes.

This tomato curry is simple to make and involves mostly only tomato, onion and coconut milk. Its yum-yum with chapati, appam and puttu. Even if coconut milk is excluded, it will taste good as a side dish.

The integrants of Mom''s awesome curry...

Onion - 2

Green chili - 2

Vegetable oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Tomato - 2

Coriander powder - 1/2 tsp

Chili powder - 1/4 tsp

Coconut milk - 1/4 cup

The modus operandi...

Slice onions into thin pieces and slit the green chilies. Chop tomato into thin pieces too.

Heat up a saucepan and dribble oil. Throw in mustard seeds. When it starts to sputter, cast in curry leaf, onion and green chili. Sautee for a few minutes. 

Now add tomato. Stir for 3 minutes or until the tomato becomes soft. Add in coriander and chili powder. Stir to mix. Once the raw smell of the spices disappear, cover the saucepan with a lid for 2 minutes. Add in coconut milk. Intermingle.

Serve hot with chapati.