Kerala thakkali curry/ Tomato curry in coconut gravy / tomato chaaru curry/ South Indian lunch ideas

This tomato curry is one of our
family favorite (chaaru curry). The curry gives a nice change from the usual
sambar/rasam/moru routine. The tomato blends so well with coconut in this
recipe to give a nice flavor. When eaten with rice, it just leaves you wanting
for more. Try this ….. you won’t be disappointed.


Ingredients

Tomato – 3 nos
Green chili, slit – 3 nos
Red chili powder – 1/2 tsp
Ginger, chopped – 1 tsp
Turmeric powder – 1/2 tsp
Salt as needed
To grind
Coconut – 1 cup
Cumin seeds – 1/4 tsp
Garlic – 2
For tempering

Coconut oil – 2 tbs
Mustard seeds – 1 tsp
Dry red chili – 2 nos
Curry leaves – few
Shallots – 4 nos.



Method
Grind coconut, cumin seeds, and garlic to a smooth paste. Keep it
aside.
Wash and slice tomatoes. In a pan, add sliced tomato pieces, green
chili, ginger, red chili powder, turmeric powder, and salt along with 2 cups of
water. Cook until tomatoes are mashed. Add coconut paste along with small
quantities of water. Stir well and boil for 2 -3 minutes on a low flame. Switch
off the flame.

Heat oil in a kadai. Allow mustard seeds to splutter. Now add dry red
chillies, curry leaves, and shallots. When shallots turn brown in color, pour
this over tomato curry. Serve hot with rice. Enjoy.

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