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Side Dish

Tomato Curry | Thakkali 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 5 servings

3 nos Tomato Thakkali
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
Salt, to taste
1/2 cup Water
1/2 cup Coconut — grated
2 nos Shallots (Kunjulli)
2 tsp Coconut oil
1/4 tsp Mustard seeds
10 Leaves Curry leaves

Preparation

Step 1
For preparing Thakkali Curry, first place tomatoes in a vessel along with turmeric powder, chilly powder, salt and required water.
Step 2
Boil and cook on a low flame for about 3 - 4 minutes or until the tomatoes get mashed well.
Step 3
Meanwhile, grind together coconut and small onions along with 1/2 cup of water.
Step 4
Add it to the tomato gravy.
Step 5
Allow the tomato curry to let it bubble for about 2 minutes.
Step 6
Heat the oil in a small pan.
Step 7
Let the mustard seeds crackle.
Step 8
Add curry leaves and cook for a while.
Step 9
Pour it into the tomato gravy and Stir everything together thoroughly.
Step 10
Tomato Curry is ready. The tanginess and spiciness of the dish can be increased as per individual tastes.
Step 11
Serve Tomato Curry with chapathy or rice.the dish.

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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Side Dish

Tomato Curry | Thakkali 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 5 servings

3 nos Tomato Thakkali
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
Salt, to taste
1/2 cup Water
1/2 cup Coconut — grated
2 nos Shallots (Kunjulli)
2 tsp Coconut oil
1/4 tsp Mustard seeds
10 Leaves Curry leaves

Preparation

Step 1
For preparing Thakkali Curry, first place tomatoes in a vessel along with turmeric powder, chilly powder, salt and required water.
Step 2
Boil and cook on a low flame for about 3 - 4 minutes or until the tomatoes get mashed well.
Step 3
Meanwhile, grind together coconut and small onions along with 1/2 cup of water.
Step 4
Add it to the tomato gravy.
Step 5
Allow the tomato curry to let it bubble for about 2 minutes.
Step 6
Heat the oil in a small pan.
Step 7
Let the mustard seeds crackle.
Step 8
Add curry leaves and cook for a while.
Step 9
Pour it into the tomato gravy and Stir everything together thoroughly.
Step 10
Tomato Curry is ready. The tanginess and spiciness of the dish can be increased as per individual tastes.
Step 11
Serve Tomato Curry with chapathy or rice.the dish.

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.