In Andhra Pradesh, this dish is commonly known as Tomato Ullikadala Koora in Telugu. The tomatoes are cooked nicely along with spring onion in an onion and spices mix gravy. The dish is quite very spicy and hot, that’s when the flavours are really high and yumm. This is an absolute fiery dish for those who love spicy food.
Tomato is a very versatile vegetable but classified as a fruit (berry) which can be eaten raw or cooked. It has a sweet, acidic flavour and juicy flesh. There are a variety of tomatoes available in different shapes, sizes and colours. Tomatoes are extensively used in most of the cuisines in the world. They are often used for garnish for salads and appetizers, sliced thinly for sandwiches and used in preparing soups, stews and sauces. They are added to various pasta, meat and vegetable dishes.
Tomato is a wonderful ingredient that is used in making a simple dish to a complete mouth-watering, luscious gourmet delicacy. Generally tomatoes are available throughout the year but most abundant at the end of summer. Tomato is a very vital ingredient in everyday cooking in any Indian household. It is used right from making a simple tomato dal, tomato rasam, tomato chutney, tomato curry to some exotic recipes like tomato cut salan, tomato egg curry etc.
Tomatoes are considered to be a treasure of riches when it comes to their antioxidant benefits as they provide an excellent amount of vitamin C, beta-carotene and very good amount of mineral manganese and vitamin E. Tomato is cooked as vegetable alone or in combination with potato or eggplant or any vegetable that you like, besides eaten raw when ripe. It is a fruit of good nutritive value as it is fairly rich in vitamins (vitamin C), and other minerals like calcium, phosphorus and iron.
Spring onions are an excellent salad onion, look plain and have an intense flavour and an adored part of the cuisine of almost every region of the world. It is extensively used in Asian cuisine. When added to any dish, they certainly bring out marvellous savours and delight to your taste buds. Spring onions comprise of whites and greens and are great in stir fries, salads. They are a common addition to soups. Spring onions can be eaten raw, cooked, fried, dried or roasted. Spring onions are easy to cook and ideal dish to be served with chapatti, roti or puri. Spring onions are a very good source of vitamin C, chromium and dietary fiber. They are also a good source of manganese, vitamin B6, and folate, potassium, phosphorous and copper. Spring onions possess antibacterial and anti-fungal properties. It is also said that intake of spring onions lower the glucose levels in the blood stream.
I am sure by now you must be really waiting for the recipe of this dish. For preparing, firstly chop onions, tomatoes and spring onions separately and keep aside. Heat oil in a pan, once it is hot; add mustard seeds, cumin seeds (jeera). Once they start to splutter add urad dal, chopped onions, turmeric powder, curry leaves and fry till the onions are translucent then add the chopped tomatoes and mix well.
Now add chilli powder, salt to taste, chopped spring onions and mix well. Cover with lid and cook till the tomatoes are soft (you need not add any water as tomatoes gives required water for the gravy but if the curry is too thick then add required quantity of water) and cook until you get a thick consistency.
Once done, remove lid and add garam masala powder, mix well and serve hot with rice or roti.
Tip- The spice levels should be really high or else the curry would taste sweet because of the quantity of tomatoes.
To try this recipe, check out the link and watch making of Hot tomatoes and spring onions curry: