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Main Course

Thakkali Dry Curry

Rich, fragrant, and full-bodied — this tomato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 2 servings

4 nos Tomato sliced into big pieces, medium
1 nos Green chilly
Fenugreek seeds A generous pinch (Uluva)
1 tbsp Coconut — grated
Turmeric powder A pinch
1/2 tsp Chilli powder
Salt, to taste
1 tsp Oil
1 tsp Mustard seeds

Preparation

Step 1
Heat the oil in a nonstick kadai or pan.
Step 2
Allow to crackle the mustard and curry leaves.
Step 3
Add tomatoes, green chilli, fenugreek and cook for a min.
Step 4
Add 1/2 cup water and cook (along with salt) till tomatoes are really soft.
Step 5
Add the coconut, turmeric and chilli powder to the tomato and stir till it is dry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Thakkali Dry Curry

Rich, fragrant, and full-bodied — this tomato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 2 servings

4 nos Tomato sliced into big pieces, medium
1 nos Green chilly
Fenugreek seeds A generous pinch (Uluva)
1 tbsp Coconut — grated
Turmeric powder A pinch
1/2 tsp Chilli powder
Salt, to taste
1 tsp Oil
1 tsp Mustard seeds

Preparation

Step 1
Heat the oil in a nonstick kadai or pan.
Step 2
Allow to crackle the mustard and curry leaves.
Step 3
Add tomatoes, green chilli, fenugreek and cook for a min.
Step 4
Add 1/2 cup water and cook (along with salt) till tomatoes are really soft.
Step 5
Add the coconut, turmeric and chilli powder to the tomato and stir till it is dry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.