Friday, 9 November 2012

Thakkali curry

This is one curry which I prepare at the end of the week when there are too less vegetables left at home or if I get up late and have less time to prepare lunch.

Tomato – 100 grams
Onion – 50 grams
Ginger-garlic paste -10 grams
Green chillies – 2
Coconut – 50 grams
Turmeric powder and salt to taste

For Tempering:
Oil – 10 grams
Mustard – 10 grams
Curry leaves – few

To garnish
Coriander leaves
Mint leaves

  • Finely chop the onions and tomatoes.
  • Grind the coconut with little mustard into a fine paste.
  • In a kadai, pour oil, add mustard. When mustard splutters add curry leaves, split chillies and onion. Saute for about a minute.
  • Add tomatoes, salt, turmeric powder and half a cup of water. Cover and cook in low flame.
  • Once the tomatoes are cooked and mushy, add the coconut paste.
  • Let the curry boil. Garnish with coriander leaves and mint leaves.

Thakkali curry is ready. This goes good with chuvanna payar (cow peas) thoran.

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