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Main Course

Thenga Charu Curry

Cooked low and slow until the masala melds into the gravy, this coconut curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 cup Coconut
2 tsp Chilly powder
1 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
2 tsp Coriander powder
6 nos Shallots — chopped (Kunjulli)
1 nos Onion — chopped
1 nos Tomato — chopped
Salt, to taste

Preparation

Step 1
For preparing thenga charu curry, fry coconut, chilly powder, turmeric, cumin seeds and coriander powder.
Step 2
Grind it to paste.
Step 3
Heat oil. Fry onion and tomato.
Step 4
Add the ground paste. Add water and cook.
Step 5
Fry shallots in oil and pour it on gravy.
Step 6
Thenga charu curry is ready.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Thenga Charu Curry

Ingredientsfor 4 servings

1 cup Coconut
2 tsp Chilly powder
1 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
2 tsp Coriander powder
6 nos Shallots — chopped (Kunjulli)
1 nos Onion — chopped
1 nos Tomato — chopped
Salt, to taste

Preparation

Step 1
For preparing thenga charu curry, fry coconut, chilly powder, turmeric, cumin seeds and coriander powder.
Step 2
Grind it to paste.
Step 3
Heat oil. Fry onion and tomato.
Step 4
Add the ground paste. Add water and cook.
Step 5
Fry shallots in oil and pour it on gravy.
Step 6
Thenga charu curry is ready.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.