Thakkali (Tomato) Curry

Ingredients

1. Tomato – 5 medium-small, cut into medium cubes

    Onion –  3/4 cup, chopped

    Green chilies – 3 – 4, slit

    Curry leaves – A few

    Turmeric powder – 1/2 tsp

    Chilly powder – 3/4 tsp

    Salt – To taste

    Water – Around 2 cups

2. Grated coconut – 1 1/4 cup

    Cumin seeds – 1 pinch

    Pearl onions – 2

3. Curd, beaten – 1/4 – 1/2 cup (optional)

4. Coconut oil – 1 tbsp

    Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

    Pearl onions – 4, thinly sliced

    Curry leaves – A few

Method

1. Grind grated coconut with cumin seeds and 2 pearl onions to a very fine paste.

2. Cook all the ingredients numbered 1 for about 15 – 20 minutes, until tomatoes are done. Add ground coconut mixture. Mix well and cook for a few more minutes. Taste-check for salt. Switch off. Add curd (if using) when it slightly cools down. Mix well.

3. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies. Next add pearl onions, curry leaves and fry until onion turns golden brown. Pour over the curry. Serve warm. We had it with rice and kakka irachi thoran.