Thakkali Curry is another Chaaru Curry (Curry with lot of Gravy) which is made regularly by my Mom. Like other Kerala dishes, this curry uses grated coconut. This curry can be made in a jiffy with minimal ingredients. Sometimes, I wonder if there is any traditional Kerala recipe which doesn’t used grated coconut or coconut milk.
Here is my recipe for Thenga Aracha Thakkali Curry (Tomato Curry in Coconut Paste). Whenever you are in the mood to have rice, go ahead and give this a try. When we have Tomato Curry for lunch, I tend to eat more rice
- Chopped Tomatoes – 3 ripe juicy ones
- Sliced Onions – 1 medium
- Green Chillies – 4 small ones
- Minced Ginger – 1 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilly Powder – 2 tsp
- Garam Masala Powder – 1/2 tsp
- Salt – to taste
- Oil — 2 tbsp
- Water – as needed
- Grated Coconut – 1 cup
- Cumin (Jeera) – 1/4 tsp
- Turmeric Powder – 1/4 tsp
- Water – 1/2 cup
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Shallots/Pearl Onions (Kunjulli) – 4 or 5
- Curry Leaves – A sprig
- Heat oil in a pan and saute onions, ginger and green chillies until the onions become translucent.
- Add the tomatoes along with salt and cook until mashed.
- Meanwhile. grind coconut and other ingredients to form a paste and keep aside.
- Add turmeric, chilly and garam masala powders to the mashed tomatoes and stir fry for a minute.
- Pour the coconut paste along with 2 cups of water and mix well.
- Bring the curry to a slow boil on medium heat.
- Season with mustard, shallots and curry leaves.
- Serve this delicious tomato curry with rice.