Tomato Curry

ToMato Curry: A ‘naadan’ Kerala style recipe that makes for a good side-dish. Another tangy coconut based curry to love. ‘Thakkali curry’

  • Servings: 3-serving
  • Difficulty: easy
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ToMato Curry: A 'naadan' Kerala style recipe that makes for a good side-dish for rice. Another tangy coconut based curry to love.

Summary

  • Cuisine: kerala
  • Course: side dish
  • Cooking Time: 30 mins

Ingredients

4 Tomatoes cubed –
1 Onion small –
2 Green chillies –
clove – 1 garlic
pinch Ginger finely chopped – a small
1/4 tsp Turmeric powder –
1/2 tsp Kashmiri Chilli powder –
to taste Salt –
1 Curry leaves – stalk
1 tbsp Coconut oil –
1/4 tsp Mustard seeds –
pinch Fenugreek seeds -a
1 Dry Red Chilli –
To grind
1/2 cup Coconut grated –
1/4 tsp Cumin seeds –
1/2 Green chilli –
1 Shallots –

Steps

  1. Grind all the ingredients listed under ‘to grind’ with some water to a smooth mixture. Set aside
  2. Heat oil in a saucepan. Crackle mustard seeds, add fenugreek seeds, dry red chilli and curry leaves. Add chopped small onion. Stir until very lightly browned. Add slivered garlic clove and a small pinch of finely chopped ginger(optional), slit green chillies and stir for a minute. Add the cubed tomatoes and turmeric powder and kashmiri chilli powder. Stir well. Close with lid and cook for few minutes.
  3. Add the ground coconut mixture, salt and about 1-1 1/2cups of water and simmer for 3-4minutes, stirring gently every now and then. When it reaches to boil stage, remove from flame. Add more water for a lighter consistency. I prefer it slightly thicker.
  4. Serve with rice and poppadum.
  5. I sometimes add sauteed okra.
  6. Add or reduce chillies. This is normally a mildly spiced coconutty dish.

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3 Comments Add yours

  1. arafiyah says:

    Easy but still rich

    Like

  2. Priya s Mathew says:

    quite fulfilling!

    Like

  3. Sujitha Nair says:

    Wow

    Like

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