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.
There are days where you are so bored to cook and also there is nothing interesting in the refrigerator. I always have onions and tomatoes in plenty. In fact I hoard onions and tomatoes. I think there can never be enough onions and tomatoes in my home or any Tamil home for that matter. We all do that. If in doubt as to what to cook, just start slicing an onion and things will fall in place. I am sure all of you will agree (the no onion – no garlic group – so sorry). This is my go to recipe when I am bored. You all know by this time that we are an idli-dosa household. I make this Tomato fry and do some dosas and dinner is done. I like to make the tomato fry a little spicy. The good thing – this stays good in the refrigerator for up to three days. Just make a big batch and you are good to go. Serve it with chapati, spread it in sandwiches (add some cheese please) or even make tomato rice with it. Do try this recipe at home and I am sure you will like it.
Click the link below to find the recipes on the site that uses the main ingredient as Tomatoes. Recipes using tomatoes as main ingredient
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Cast Iron Kadai Virgin Coconut oil Turmeric Powder Red Chilli Powder
Prep Work for Tomato Fry Recipe Get the onions sliced and the tomatoes sliced too. I like to make the Tomato Fry recipe with equal quantity of onion and tomatoes.
Crush the ginger and garlic in a mortar and pestle.
Here is how to make Tomato Fry Recipe For the Tomato Fry recipe, I like to use coconut oil. 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.
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 10 - 12 cloves)
- 1/2 inch piece ginger
- 2 sprigs curry leaves
- 2 cups onions, sliced
- 1 teaspoon salt
- 2 cups tomatoes, sliced
- 4 - 5 green chillies, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon sugar, optional
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.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
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 10 - 12 cloves)
- 1/2 inch piece ginger
- 2 sprigs curry leaves
- 2 cups onions, sliced
- 1 teaspoon salt
- 2 cups tomatoes, sliced
- 4 - 5 green chillies, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon sugar, optional
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.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/tomato-fry-recipe-kerala-style/
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An Easy Low-Cal Recipe Low calorie baking isn’t nearly as difficult as it might sound. By making a few smart choices, you can be on your way to delicious and healthy desserts in no time at all. Today’s recipe is the Kannamma Cooks Eggless Banana Crumb Muffins. The total time for preparation and cook time is 1hr 30 minutes, but don’t let that scare you. Most of that time is idle, where you’ll be studying and getting excited about the upcoming dessert. Read on to learn how to make these tasty concoctions.
Muffins
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas
- 1/4 cup small-diced cashew-nut
Crumb Topping
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 6 tablespoon unsalted butter
- 1/3 cup light brown sugar
Make the crumb topping first, as it will need to rest in the refrigerator for a while. 1. Mix the flour, baking powder, and cinnamon in a medium bowl. 2. Melt the butter in a pan on the stove. Remove from heat and mix in brown sugar until smooth. 3. Pour the butter-sugar mix into the bowl of dry ingredients and mix. 4. Place the crumb topping in the refrigerator for 30 minutes or more.
Muffins Mixture
- Preheat the oven to 350 degrees F/180 degrees C and line a muffin/cupcake tin with 12 paper liners. 2. Sift the flour into a large bowl. Add all remaining dry ingredients, including the diced cashews, and mix well. 3. Combine all wet ingredients, including the mashed banana, in a separate bowl. 4. Melt the butter and add it to the wet ingredients. Blend with hand or stand mixer until thoroughly combined. 5. Add wet ingredients to the bowl of dry ingredients. Blend with hand or stand mixer until thoroughly combined. Bake 1. Spoon muffin mixture into the paper liners. Fill each one roughly ¾ of the way. 2. Add 2 tbsp of crumb topping to each filled liner. 3. Bake for 25-30 minutes. The tops will be brown and a toothpick will come out clean when inserted in the middle of the muffin. 4. Cool for 10 minutes before handling. Remove from the pan and enjoy.
- Author: Suguna Vinodh
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