Thakkali (tomato) curry is as simple as its name, its tomato in coconut gravy. It is a typical Kerala dish served with boiled rice or chapati. It is a mildly spicy dish. Preparation is similar to a Kerala fish curry. Thakkali curry is a simple dish that takes only 10 mins to prepare. Coconut oil is a must for this preparation.
Tomato- 1 no
Green chilly- 1 no
Coconut- 1/2 cup grated
Shallot - 1 no
Turmeric powder- a pinch
Red chilly powder- 1 heaped tsp
Coriander powder- 2 heaped tsp
Water- 1 cup
Salt to taste
Curry leaves- 1 strand
Coconut oil- 1 tbsp
Green chilly- 1 no
Coconut- 1/2 cup grated
Shallot - 1 no
Turmeric powder- a pinch
Red chilly powder- 1 heaped tsp
Coriander powder- 2 heaped tsp
Water- 1 cup
Salt to taste
Curry leaves- 1 strand
Coconut oil- 1 tbsp
These were my ingredients. Slice tomato into 8 pieces lengthwise. Split green chilly into two.
Grind shallot and grated coconut into a fine paste.
Grind shallot and grated coconut into a fine paste.
Boil tomato and chilly in a pan with water. Add all the powders. Wait till the tomato is cooked.
Add coconut paste and curry leaves. Add water if you want more gravy. Check salt.
When it starts to boil, switch off the flame and add coconut oil. Wait till the coconut oil to fuse in the curry. It may take a minute or two. Serve the curry hot with boiled rice or chapati.
PS:-
- I used standard 240 ml measuring cup.
- You can prepare the same recipe in microwave also. But I felt, it takes more time.