Quick and Easy Tomato Curry for Dosa, Idli, Rice and Undi

 

Undi and Tomato Curry

Introduction: The Secret to a Perfect South Indian Breakfast

As a seasoned food blogger, I've found that the secret to elevating a simple dosa or soft, fluffy idli lies entirely in the accompaniment. While chutneys are essential, sometimes you crave a warm, comforting and deeply savory gravy. That's where this incredible easy tomato curry for idli and dosa comes in! This isn't just another tomato dish: it's vibrant, quick 20-minutes Indian tomato gravy that captures the essence of South Indian comfort food. It's a fantastic simple tomato curry without coconut milk, making it lighter, quicker and perfect side dish.

This tomato curry is rich in flavor, boasting a beautiful red color, and possessing a consistency that clings perfectly to a freshly made undi or pundi. This recipe simplifies the process dramatically, proving that you don't need hours of simmering or a complicated spice blend to achieve authentic depth. Whether you are a beginner looking for a reliable vegan tomato curry recipe for beginners or an experienced cook seeking a lightning fast side, this recipe is your new go-to. Get ready!

This recipe is designed to be quick, serving up a robust, flavorful side dish in about 20 minutes. It pairs perfectly with popular South Indian tiffin items like dosa, idli and undi/pundi.

Tomato Curry

Serves: 4

Ingredients:

1. Onion - 2 large (193 gram)
2. Garlic pods - 15 peeled
3. Tomato - 6 small, ripe (250 gram - use 3 large tomatoes if not using small)
4. Coconut oil - 4 tbsp
5. Kashmiri chili powder - 3 tsp
6. Spicy chili powder - 1 tsp
7. Turmeric powder - ¼ tsp
8. Garam masala - 1½ tsp
9. Salt - 1 tbsp
10. Water - ¾ cup
11. Coriander leaves - 2 tbsp

Method:

• Finely chop the Onions: The key to a smooth, thick curry is ensuring the onions are chopped very finely. This allows them to melt into the gravy as they cook, providing texture without being chunky.
• Saute the Onions: In a pan, heat 4 tablespoons of coconut oil. Add the finely chopped onion and saute until it becomes translucent (clear and soft).
• Add Garlic: Once the onions are translucent, add the 15 peeled and chopped garlic pods. Adding the garlic after the onion is cooked helps achieve a milder garlic flavor, preventing it from tasting harsh or burnt. Saute well.
• Add Tomatoes and Salt: Immediately follow with the chopped tomatoes (6 small or 3 large) and 1 tablespoon of salt. The salt is crucial here; it draws the moisture out of the tomatoes, helping them to break down and cook well in just about a minute.
• Add Spices: After the tomatoes have softened and cooked well, reduce the heat to low (sim). Add the spices: 3 teaspoons of Kashmiri chili powder (for color), 1 teaspoon of spicy chili powder (for heat), ¼ teaspoon of turmeric powder, and 1½ teaspoons of garam masala powder.
• Cook the Masala: Mix all the spices well into the tomato base. Cook mixture gently on low heat for 2 minutes. You will know it's ready when the oil leaves on the sides of the pan, indicating the spices are fully cooked and the raw flavor is gone.
• Add Water: Pour in just ¾ cup of water. The consistency of this south indian style tomato curry should be thick. It's a side gravy, not a soup. Avoid adding excess water.
• Simmer for Flavor: Close lid and cook on low flame for an additional minute, allowing the water and spice base to meld into a unified, rich gravy.
• Garnish: Add in 2 tablespoons of freshly chopped coriander leaves. Close the lid and cook for just 30 seconds more. The residual heat will slightly wilt the coriander, releasing its fresh aroma without overcooking it.
• Serve: Easy tomato curry is ready to be served hot with your favorite undi, neer dosa, idli or dosa.

Serving Suggestions:

While this tomato curry for dosa, idli, rice dumpling is a classic pairing, its rich flavor makes it versatile:

• It works beautifully as a flavorful side for plain bread.
• Serve it over steamed white rice for a simple, comforting meal.
• Add Boiled egg in the last simmering step for main course.

Troubleshooting and Frequently Asked Questions (FAQ)

• My curry is too watery. How do I fix the consistency?
  The consistency should be thick for optimal pairing with idli and dosa. If it's too thin, remove the lid and let the curry simmer on low heat for 3-5 minutes, allowing the excess water to evaporate.
• Why did you add the garlic after the onion?
  Garlic cooks much faster than onion. Adding it later ensures it doesn't burn, which can lead to a bitter, acrid taste. By adding it to the already cooked onion, you mellow the flavor for a softer, more nuanced curry profile.

If you enjoyed this recipe, do check out more Konkani dishes on our YouTube channel Amchi Vasari 

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