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FLVRTX – Flavor Theory

Minapa Odiyalu Tomato Curry

A traditional Andhra curry made with crispy minapa odiyalu cooked in a tangy tomato-based gravy. Quick, simple, and full of flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Servings: 3 People
Course: Main Course
Cuisine: andhra, Indian
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients

Minapa odiyalu (urad dal fryums) – 1 cup

Tomatoes (chopped) – 3 medium (~250 g)

Onion (optional) – 1 small (finely chopped)

Green chillies – 2

Ginger-garlic paste – 1 tsp

Turmeric – ¼ tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Salt – to taste

Tempering

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds – ½ tsp

Curry leaves – 10–12

Garlic (crushed) – 4 cloves

Method
 

  1. Heat oil and fry minapa odiyalu until crispy. Keep aside.
  2. In the same pan, add mustard, cumin, curry leaves, and garlic.
  3. Add onions and sauté until soft.
  4. Add ginger-garlic paste and cook until raw smell disappears.
  5. Add tomatoes, turmeric, salt → cook until soft and mushy.
  6. Add chilli powder, coriander, cumin powder → mix well.
  7. Add 1 cup water → bring to boil.
  8. Add fried odiyalu → simmer 5–7 minutes.
  9. Turn off flame when curry thickens.

Notes

📝 Notes

  • Add odiyalu at the end to retain texture
  • Adjust water based on consistency
  • Avoid overcooking after adding fryums