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Easy Tomato Pulissery Recipe – Tomato in Coconut and Yogurt Gravy

tomato in coconut-yogurt gravy

Tomatoes cooked in coconut and yogurt gravy, simple and comforting Kerala veggie dish…

I’d already posted the recipes for making 4 types of pulissery: Pumpkin, Cucumber, Mango and Pineapple. Now, it’s obvious that pulissery can be made with so many ingredients. My most favorite among these is Mango pulissery, the sweetness from the ripe mangoes and the sourness from the yogurt makes this pulissery finger licking delicious.

Pulissery is a popular Kerala vegetarian side dish that’s served with rice. It’s also one of the dishes served in Sadya. For making pulissery, first the main veggie or fruit that’s being used is cooked, grated coconut along with some spices are crushed together and added to the cooked veggies. Towards the end of cooking, yogurt is added which gives the sourness to this dish.

As much a I love non-veg Kerala dishes, I adore veggie dishes as well. There are a variety of veggie dishes in Kerala cuisine and I love most of them. I don’t make Kerala veggie dishes that often, but on the days I make them I eat till I drop. Last weekend, I’d made a Kerala veggie platter: Tomato pulissery, Tindora or Kovakka Thoran, Spicy potato fry and brown rice. I was so excited and when I started eating each of these dishes, I felt a real comfort in my mouth. Yes, Kerala dishes are so humble and comforting.

Simple Vegetarian Platter

kerala veggie platter

Sharing the recipe for making a very simple and comforting Tomato Puliserry, pour this over rice and add a splash of pickle, combine well and enjoy it.

tomato pulissery

Preparation Pictures

Easy Tomato Pulissery Recipe - Tomato in Coconut and Yogurt Gravy
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
To grind
  • Coconut, grated- ½ cup
  • Ginger- 2-inch slice
  • Cumin seeds- ½ tsp
  • Turmeric powder- ¼ tsp
  • Small onion or shallots- 2 small onions or 1 medium sized shallot
  • Water- ¼ cup
While cooking
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 1 sprig
  • Tomato-large, chopped- 2
  • Chili powder- ½ to 1 tsp
  • Yogurt- ½ cup
  • Salt- 1½ tsp
  1. In a blender, grind the above mentioned ingredients "to grind" to a coarse paste. Keep it aside.
  2. Place a saucepan over medium heat, add coconut oil. Let turn hot.
  3. Add mustard seeds, let splutter.
  4. Add dried red chilies, curry leaves, saute for a few seconds.
  5. Add tomatoes, cook covered till tomatoes are slightly mashed up but not over cooked.
  6. Add the coarsely ground coconut mixture, combine well and let cook for 3 minutes.
  7. Add chili powder, cook for a minute.
  8. Taste and add more salt if needed.
  9. Remove the saucepan from the heat.
  10. Take the yogurt in a bowl & beat well using a fork or spoon.
  11. Add yogurt and combine well till yogurt has well combined.
  12. Keep covered for a few minutes.
  13. Serve this as a side dish along with rice.





Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...