Nadan Thakkali Curry/Kerala Traditional Tomato Curry

Prep Time :5 minutes

Cooking Time:10 minutes

Ingredients

1. Tomato -2 

2. Shallots -2

3. green chillies -4

4. salt - to taste

5. Turmeric powder -1/2 tsp

6. Coconut oil -1 tsp

For coconut paste

1. Grated coconut -1/2 cup

2. Cumin seeds -1/8 tsp

3. Shallots-1/2 of 1 shallot

4. Turmeric powder - a pinch

5. Water -as required

6. Curry leaves -2 

For Tempering

1. Mustard seeds-1 tsp

2. Shallots-1

3. Curry leaves -1 sprig

4. Dry red chillies -2

5. Red chilli powder -1/4 tsp

6. Coconut oil -1 tbsp

Method

In a blender add coconut, curry leaves, shallot,cumin seeds and turmeric powder.Add sufficient quantity of water and grind  until it become a smooth paste.Keep aside.

Heat oil in a pan, add diced shallots and green chillies.Next add salt and 1/4 tsp turmeric powder.When its salted well add diced tomatoes and mix well.Cover and cook until it become soft.

 

Add grinded coconut and cook it for about 2 to 3 minutes until its raw smell disappears.

Then add sufficient quantity of hot water  mix well and let it to heat.Add enough salt.Adjust the quantity of water accordingly.No need to boil the curry.

For tempering

Heat oil in a pan, add mustard seeds and let it splutter.Next add diced shallots.When its sauted a little add dry red chilli and curry leaves.When it is ready  turn off the flame and add 1/4 tsp of red chilli powder.

Pour this into the curry.Then close it for 5 minutes.Tasty tomato curry is ready now.Serve with rice and chappathi.

Tips

1.  After grinding allow the paste to cool.It will give  better taste to the the curry.

2. Tomato curry will become thick when it cools down.So adjust the quantity of water.

3. For better result take sour tomatoes.

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