Tomato Fry
A tangy and spicy South Indian side dish where ripe tomatoes are cooked down with onions and spices into a thick, delicious relish. Perfect with rice, roti, dosa, or idli, this simple recipe is a flavor-packed classic.
For 4 servings
Make the tempering.
- Heat oil in a pan or kadai over medium heat.
- Add the mustard seeds and let them splutter completely.
- Add the urad dal and sauté for about 30 seconds until it turns light golden.
- Add the curry leaves and asafoetida, and stir for a few seconds until fragrant.
Sauté onions and aromatics.
- Add the finely chopped onions and slit green chilies to the pan.
- Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent.
- Add the ginger-garlic paste and cook for another minute until its raw smell disappears.
Cook the tomatoes.
- Add the finely chopped tomatoes, turmeric powder, red chili powder, sambar powder, and salt.
- Mix everything together well to combine the spices with the tomatoes.
Simmer and reduce the fry.
- Cover the pan and let it cook on a medium-low flame for 10-12 minutes. Stir a couple of times in between to prevent sticking.
- Once the tomatoes are completely soft and mushy, remove the lid and add the sugar.
- Mash the tomatoes gently with the back of your spoon.
- Continue to cook uncovered for another 8-10 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides.
Garnish and serve.
- Turn off the heat and stir in the freshly chopped coriander leaves.
- Serve the tomato fry hot with rice, roti, dosa, or idli.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red, and juicy tomatoes for the best flavor and a vibrant color.
- 2Chopping the tomatoes and onions finely helps them cook down faster and creates a smoother texture.
- 3The key to a good tomato fry is to cook it down until the oil separates. Don't rush this step as it develops deep flavor.
- 4A small amount of sugar or jaggery is highly recommended to balance the natural tanginess of the tomatoes.
- 5This fry stores well in an airtight container in the refrigerator for up to a week. The flavor often improves the next day.
Adapt it for your goals.
Jain
Omit onion and garlic. You can add a pinch more asafoetida and use chopped cabbage or raw banana for texture.
quickQuick
Use a 28 oz can of crushed tomatoes instead of fresh ones to significantly reduce the cooking time needed to break them down.
healthyHealthy
Reduce the oil to 1 tablespoon and use a non-stick pan to prevent sticking. You can also add grated carrots along with the onions for added nutrients.
spicySpicy
Increase the red chili powder to 1.5 tsp and add one or two dried red chilies during the tempering stage for extra heat.