Spicy Marathi Moggu Tomato Curry Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Spicy Marathi Moggu Tomato Curry Recipe – Authentic Indian Gravy

Introduction

There’s just something about a really good tomato curry, isn’t there? It’s the kind of dish that feels like a warm hug, especially when paired with fluffy idlis or crispy dosas. This Spicy Marathi Moggu Tomato Curry is a little different though – it’s packed with a unique flavour thanks to Marathi Moggu (kapok buds) and a beautiful blend of spices. I first stumbled upon this recipe through my grandmother, and it’s been a family favourite ever since. It’s a bit of effort, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This isn’t your average tomato curry. It’s a flavour explosion! The Marathi Moggu adds a subtle, floral aroma that elevates the whole dish. Plus, the spice blend is perfectly balanced – warming, fragrant, and just the right amount of heat. It’s a fantastic way to add some authentic Indian flavour to your table.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tablespoons oil
• 0.25 teaspoon mustard seeds
• 3 red chillies
• 2 cinnamon sticks
• 1 star anise
• 2 cardamom pods
• 2 cloves
• 2 bay leaves
• 2 Marathi Moggu (kapok buds)
• 1 teaspoon fennel seeds
• 3 onions
• 6 garlic cloves
• 1.5 inch ginger
• 2 green chillies
• 6 tomatoes
• 1 teaspoon salt
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon jaggery
• 0.25 cup coconut, grated
• 2 sprigs coriander leaves, for garnish
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Marathi Moggu (Kapok Buds) – A Unique Flavor: These are the stars of the show! They have a slightly sweet, floral aroma. You can usually find them in Indian grocery stores, or online. Don’t skip these if you want the authentic flavour.
• Spice Blend – The Heart of the Curry: Using whole spices and lightly frying them really wakes up their flavour. Don’t rush this step!
• Tomatoes – Choosing the Right Variety: Ripe, juicy tomatoes are best. Roma or plum tomatoes work well because they have less water content. About 500g of tomatoes will do.
• Oil – Regional Preferences & Alternatives: Traditionally, this curry is made with groundnut oil. However, you can use any neutral-flavoured oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the red chillies, cinnamon sticks, star anise, cardamom pods, cloves, bay leaves, Marathi Moggu, and fennel seeds. Fry for about 10 seconds, until fragrant. Be careful not to burn the spices.
3. Now, add the chopped onions and sauté until they’re softened and lightly golden brown. This usually takes about 5-7 minutes.
4. Grind the ginger and garlic into a smooth paste. Add this paste, along with the chopped green chillies, to the pan. Fry for another 2-3 minutes, until everything is beautifully aromatic.
5. Blend the tomatoes into a smooth purée. Pour this into the pan, then add the salt, red chilli powder, turmeric powder, and jaggery. Mix well and add 1 cup of water. Bring to a boil.
6. Grind the coconut with a little water to make a smooth paste. Stir this coconut paste into the curry mixture.
7. Now for the pressure cooking! Close the lid of your pressure cooker and cook for 4 whistles. Once the pressure releases naturally, open the cooker.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the spices. Work in batches if necessary.
• Adjust the amount of green chillies and red chilli powder to your spice preference.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few minutes longer.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: My family loves a good kick, but you can easily tone down the heat by reducing the number of green chillies and red chilli powder.
• Festival Adaptation (Ganesh Chaturthi/Diwali): This curry is often made during festivals like Ganesh Chaturthi and Diwali. It’s a wonderful addition to a festive meal!

Serving Suggestions

This curry is incredibly versatile! It’s fantastic with:

• Idli
• Dosa
• Chapati
• Steamed rice
• Even a side with some simple vegetable stir-fry!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

• What is Marathi Moggu and where can I find it? Marathi Moggu, also known as Kapok buds, are flower buds used in Maharashtrian cuisine. They add a unique floral aroma. You can find them in Indian grocery stores or online.
• Can I use tomato paste instead of fresh tomatoes? While fresh tomatoes are best, you can use tomato paste in a pinch. Use about 2 tablespoons of tomato paste and add a little extra water to compensate.
• How can I adjust the sourness of the curry? The jaggery balances the acidity of the tomatoes. If you prefer a more sour curry, reduce the amount of jaggery. A squeeze of lime juice at the end can also add a nice tang.
• What is the best way to grind the spices for optimal flavor? Using a spice grinder or a mortar and pestle is ideal. Grinding the spices yourself releases their essential oils and maximizes flavour.
• Can this curry be made ahead of time? Yes! You can make the curry a day or two in advance. The flavours will develop even more overnight. Just reheat gently before serving.