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Main Course

Tomato Theeyal

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Tomatoes
1 cup Onions — diced
8 nos Green chillies
1/2 cup Oil
2 cup Coconut — grated
6 nos Dry chillies (Kollamulaku)
1 tsp Coriander powder
1 tsp Turmeric powder
1 piece Cinnamon (Karugapatta)
6 nos Cloves (Grambu)
5 nos Cardamom (Elakka)
Salt, to taste
Oil
Curry leaves A sprig
1 tsp Mustard seeds
Onions(sliced) A few (Kunjulli)

Preparation

Step 1
Cut tomatoes into big pieces and slit the green chillies.
Step 2
Cook tomatoes, green chillies and onions in 2 cups of water.
Step 3
Fry all the other ingredients (except turmeric) along with coconut till brown in colour.
Step 4
Add turmeric and pour into the curry and leave it to simmer.
Step 5
Season the curry with fried onions, curry leaves and mustard seeds in oil. Serve hot.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Tomato Theeyal

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Tomatoes
1 cup Onions — diced
8 nos Green chillies
1/2 cup Oil
2 cup Coconut — grated
6 nos Dry chillies (Kollamulaku)
1 tsp Coriander powder
1 tsp Turmeric powder
1 piece Cinnamon (Karugapatta)
6 nos Cloves (Grambu)
5 nos Cardamom (Elakka)
Salt, to taste
Oil
Curry leaves A sprig
1 tsp Mustard seeds
Onions(sliced) A few (Kunjulli)

Preparation

Step 1
Cut tomatoes into big pieces and slit the green chillies.
Step 2
Cook tomatoes, green chillies and onions in 2 cups of water.
Step 3
Fry all the other ingredients (except turmeric) along with coconut till brown in colour.
Step 4
Add turmeric and pour into the curry and leave it to simmer.
Step 5
Season the curry with fried onions, curry leaves and mustard seeds in oil. Serve hot.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.