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Main Course

Kunjulli Thakkali Curry

This homestyle tomato curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 4 servings

10 nos Shallots – 8 cut in half (Kunjulli)
2 nos Tomatoes roughly — chopped
Curry Leaves, a few
2 nos Green chillies — slit
1/2 tsp Turmeric powder
1 tsp Red chilly powder
1/2 tsp Garam masala powder
Salt, to taste
2 tbsp Oil
1/4 tsp Mustard seeds
2 cup Thin coconut milk

Preparation

Step 1
Heat 2 tbsp oil in a wok or kadai and let the mustard seeds crackle.
Step 2
Add the diced shallots and cook until translucent.
Step 3
Add tomatoes, green chillies and curry leaves. Cook for a few minutes until the tomatoes are soft and cooked.
Step 4
Mash the tomatoes well and stir in 1/2 tsp turmeric powder, 1 tsp red chilly powder, 1/2 tsp garam masala powder and some salt.
Step 5
Add 1/2 cup of water and Bring to a rolling boil on medium heat.
Step 6
Reduce heat and add the thin coconut milk, stirring continuosly.
Step 7
Remove from stove after 2 minutes and serve with rice.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Main Course

Kunjulli Thakkali Curry

Ingredientsfor 4 servings

10 nos Shallots – 8 cut in half (Kunjulli)
2 nos Tomatoes roughly — chopped
Curry Leaves, a few
2 nos Green chillies — slit
1/2 tsp Turmeric powder
1 tsp Red chilly powder
1/2 tsp Garam masala powder
Salt, to taste
2 tbsp Oil
1/4 tsp Mustard seeds
2 cup Thin coconut milk

Preparation

Step 1
Heat 2 tbsp oil in a wok or kadai and let the mustard seeds crackle.
Step 2
Add the diced shallots and cook until translucent.
Step 3
Add tomatoes, green chillies and curry leaves. Cook for a few minutes until the tomatoes are soft and cooked.
Step 4
Mash the tomatoes well and stir in 1/2 tsp turmeric powder, 1 tsp red chilly powder, 1/2 tsp garam masala powder and some salt.
Step 5
Add 1/2 cup of water and Bring to a rolling boil on medium heat.
Step 6
Reduce heat and add the thin coconut milk, stirring continuosly.
Step 7
Remove from stove after 2 minutes and serve with rice.