Tomato Spicy Curry (Tomato thiksani humman) is usually prepared from ripe tomatoes. This is an easy to prepare dish and goes well with idili, dosa, udidha sandan, udidha appo, rice, hittu, idili and sandan roast etc and replaces sambar and chutney. If you want to prepare something hot and spicy in less time then, this would be one of the best recipes of your choice. This is a slightly watery dish. No onion and garlic have been used in the preparation of the dish.
Ingredients
You need
- 2 to 3 numbers of medium size ripe tomatoes
- 1 tspn of red chilli powder or as pre your spiciness level
- Water as required
- A pinch of asafoetida/Hing
- 1 tspn fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon of mustard seed
- A small spoon urid dhal
- A small spoon of jeera /cumin
- A very small spoon methi seeds
- 1 sprig curry leaves
Method
Wash and cut the tomatoes into cubes.
Cook the tomatoes adding salt and sufficent water till they become mushy. You can even squeeze and give the tomatoes with the ladle.
Once they have cooked add red chilli powder. Cook for 1 or 2 minutes till the raw smell of the red chilli powder goes off. Switch off the flame.
Add asafoetida and fresh coconut oil.
Now do the seasoning. Heat oil in a kadai. Add mustard seeds and when they splutter add the urd dal followed by jeera and methi seeds. Immediately add curry leaves. Pour the seasoning over the thiksani humman.
Your Tomato Spicy Curry (Tomato thiksani humman) is ready to be served.
Serve it warm with idili, dosa, udidha sandan, udidha appo, rice, hittu, idili and sandan roast etc.
Tips
The tomatoes have to become mushy on cooking so always use ripe tomatoes. Unripe ones will not become mushy on cooking and will take a long time to cook.
While seasonings see that you do not over-roast the methi seeds else you will get a bitter flavour for your humman.
