Carrot Tomato Curry

I have come across a wide variety of dishes from many states as students from all across India attended Women’s Christian College, Chennai. This is a dish from Andhra Pradesh. My student M.S. Vani prepared this dish in my dietetics lab session. I was very impressed by its nutritive value, and the dish was novel to me. I got the recipe from her and modified it by adding onion to improve the flavour. I also reworked the cooking method to cook the tomatoes with the onions and boiled the carrots to remove the raw flavour.

Carrot Tomato Curry - Kalas Kalai

Carrot Tomato Curry

Nutritive Value

Carrots and tomatoes furnish a very small amount of energy but the total amount of carotenoids provided by both is around 10,300mcg per 100g. This is a low fat and low carbohydrate preparation with a whopping amount of antioxidants.


  • 500g Carrots
  • 1 medium Onion, diced
  • 4 Tomatoes
  • 3 Green Chillies
  • 2 sprigs Curry Leaves
  • ¼ tsp Mustard Seeds
  • ¼ tsp Cumin Seeds
  • 2 tsp Kashmiri Chilli Powder
  • 1 tsp Garam Masala Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Cumin Powder
  • 2 T Vegetable Oil
  • 2 T Salt, or to taste
  • 1 C Water


  1. Scrape the skin of the carrots. Cut into 5cm length pieces (like for chipped potatoes).
  2. Chop the tomatoes and pulse in a mixie or a blender at speeds 1 and 2 for 10 seconds each to form slurry.
  3. Parboil the carrots in 1 cup of water with salt. Reserve liquid.
  4. Heat the oil in a non-stick skillet.
  5. Add mustard seeds. When they crackle add the cumin seeds.
  6. When the cumin seeds become brown add the onion and whole green chillies. Fry till the onion becomes translucent.
  7. Add the slurried tomatoes. Stir and cook till the volume is reduced to half.
  8. Add all the powders and stir for 30 seconds.
  9. Add the boiled carrots along with the cooking water.
  10. Boil till the gravy is thick. Adjust salt.
  11. Add the curry leaves. Stir once and remove from heat.


  1. I always scrape the skin off the carrots to remove any traces of pesticides used.
  2. I use Kashmiri chilli powder for its mild flavour and lovely colour.

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