Tomato theeyal / Tomato ( Thenga varutharacha curry)


Tomatoes  – 3 nos

Pearl onion chopped – 1/4 cup

Green chillies – 5 nos

Oil      – 5 tsp

Grated coconut  – 1/2 – 3/4 cup

Curry leaves    – 3

Chilli powder – 2 tsp

Tamarind- optional

Heat oil in a pan, saute ripe tomatoes, pearl onion and green chillies. Keep aside.

Heat 1 tsp of oil, roast grated coconut. When it turns brown, add chilli powder. Keep aside to cool. Grind the ingredients to a smooth paste.

Now add this paste to the sauteed tomato-pearl onion and green chillies. add water and salt. Allow it to boil. (if you need you can use tamarind water). Serve hot with rice or chapatti.

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