Tomato Coconut Curry

Tomato Coconut Curry is one of those versatile dishes that quietly becomes a favorite in the kitchen. It’s usually made for lunch, served alongside rice, but honestly – I love having it with dosa or idli just as much. It’s tangy, comforting, and brings together some of my absolute favorite ingredients in a way that’s simple but deeply satisfying.

The curry starts with ripe tomatoes and freshly grated coconut – that combination alone already sets the tone for something delicious. Then comes the twist: drumsticks (muringakka) and raw mango slices are added, which bring such a beautiful depth. The drumstick adds a mild, earthy touch, while the mango brings sharpness and brightness. Together, they balance the sweetness of the coconut and the acidity of the tomatoes perfectly.

Tempering is done the classic way – mustard seeds crackling in hot coconut oil, followed by dry red chilies and curry leaves. This tadka brings that final aromatic touch that ties everything together. When this tempering hits the curry at the end, the smell that fills the kitchen is just irresistible.

What I love about this dish is how adaptable it is. With rice, it feels like a homely lunch. With dosa or idli, it becomes something different – slightly tangy, creamy, and full of flavor, without being heavy. Sometimes I even pair it with chapati, and it works just as well.

If you enjoy curries that are light, fresh, and full of south Indian flavor, this Tomato Coconut Curry is definitely worth trying. The mix of tomato, coconut, drumstick, and mango may sound simple – but together, they create a beautiful balance of taste and texture that keeps you coming back for more.

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Tomato Coconut Curry

Author: Ushadevi Cooking Method: Boiling Cuisine: Kerala Courses: Curries & Side Dishes, Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 10

Best Season: Suitable throughout the year

Description

Tomato Curry with Coconut (or Thakkali Thenga Arachathu in Malayalam) is a traditional Kerala curry usually served for lunch. Since coconut is widely used in Kerala cuisine, most dishes have a touch of coconut.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 Tomatoes (sliced)
• 1 Drum Stick
• 4 Green Chillies
• 2 Raw Mango (slices)
• ¹⁄₂ teaspoon Turmeric powder
• 1 ¹⁄₂ teaspoon Chilly powder
• ³⁄₄ teaspoon Salt
• 1 cup Grated Coconut
• 1 teaspoon Oil
• 1 teaspoon Mustard seeds
• 1 spring Curry leaves
• 2 Dry Red Chillies

Instructions

1. First, cook sliced tomatoes along with drumstick pieces, green chillies, turmeric powder, chilli powder, and enough water.
2. When it's half cooked, add salt.
3. Add raw mango slices (adjust the quantity based on the sourness of the mango).
4. Cook for a few more minutes.
5. Grind coconut with enough water to make a smooth paste.
6. Add the coconut paste to the curry and mix well.
7. Let it come to a boil.
8. In a separate pan, heat a teaspoon of oil. Add mustard seeds. When they start to splutter, add curry leaves and dry red chillies.
9. Pour this tempering over the curry.
10. Tomato curry is ready!