Kerala thakkali curry/ Tomato curry in coconut gravy

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


  • Tomato – 3
  • Green chilli, slit – 3
  • Red chilli 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 cloves

For tempering

  • Coconut – 2 tbsp
  • Mustard seeds – 1 tsp
  • Dry red chilli – 2
  • Curry leaves – few
  • Shallots – 4

Grind coconut, cumin seeds, and garlic to a smooth paste. Keep it
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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