Tomato Kura
A simple Andhra-style tomato curry where ripe tomatoes cook down with onion, green chili, and everyday spices into a soft, tangy side dish. It is quick to make and tastes great with rice, chapati, or dosa.
For 4 servings
- prep · ~10 min
Prep the vegetables.
Chop the tomatoes, slice the onion, slit the green chili, lightly crush the garlic, and keep the chopped coriander leaves ready.
- temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and urad dal, and cook until the dal turns light golden.4.Add curry leaves and stir for a few seconds.TIPKeep the heat medium so the urad dal turns golden without burning. - saute · ~6 min
Cook the onion, chili, and garlic.
1.Add the sliced onion and green chili to the pan.2.Cook until the onion turns soft and lightly golden, about 4 to 5 minutes.3.Add the crushed garlic and sauté for 30 seconds until fragrant. - saute · ~10 min
Cook the tomatoes with spices.
1.Add the chopped tomatoes and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook over medium heat, stirring now and then, until the tomatoes break down and turn soft.TIPMash a few tomato pieces with the back of the spoon to get the soft, jammy texture this kura needs. - simmer · ~5 min
Cook until the kura turns semi-dry.
Lower the heat and cook for 4 to 5 minutes more until most of the moisture reduces and the oil starts to show at the edges. The mixture should be soft and spoonable, not watery.
- garnish · ~1 min
Finish with coriander leaves.
Turn off the heat and mix in the chopped coriander leaves.
- serve · ~1 min
Serve the tomato kura hot.
Serve with steamed rice, chapati, dosa, or curd rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the urad dal turn light golden in the tempering; if it gets dark, the kura can taste bitter.
- 2Cook the onions until just lightly golden before adding garlic so the curry gets sweetness without losing its fresh tomato character.
- 3Use ripe, slightly soft tomatoes for the best tangy-sweet balance and a quicker jammy breakdown.
- 4Mash some of the tomatoes against the kadai with your spoon while cooking to get the classic soft, semi-dry Andhra texture.
- 5Stop reducing when oil shows at the edges and the mixture is spoonable; overcooking can make it too pasty.
- 6This kura tastes even better after 15 to 20 minutes of resting, when the tempering and tomato flavors meld.
- 7Refrigerate leftovers for up to 2 days and reheat gently; add a spoon of water only if it has thickened too much.
Adapt it for your goals.
Low-oil
Use a little less oil and add a splash of water while cooking the onions and tomatoes; good if you want a lighter everyday version.
spicierSpicier
Add one extra green chili or a bit more red chili powder for a sharper Andhra-style heat that pairs especially well with plain rice.
no garlicNo-garlic
Skip the garlic for a simpler satvik-style tomato kura; the tempering, onions, and curry leaves still give plenty of flavor.
with peanutsWith-peanuts
Add a spoonful of coarsely crushed roasted peanuts near the end for nutty body and a slightly richer side dish.
Why this is on our healthy list.
Tomato-Rich Dish
This kura uses a generous amount of tomatoes, which bring natural tang, moisture, and plant compounds associated with red vegetables.
Built on Aromatics and Spices
Onion, garlic, curry leaves, cumin, coriander, and turmeric add flavor complexity without needing heavy cream or rich gravies.
Light Everyday Side
Because it is a simple vegetable-based curry with a semi-dry finish, it works well as a lighter accompaniment to rice, chapati, or dosa.
Frequently asked questions
Either the tomatoes released a lot of liquid or the curry was not reduced enough. Keep cooking on low to medium heat until the moisture cooks off and oil appears at the edges.
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