Tomato Coconut Curry
Description
Tomato Curry with Coconut (or Thakkali Thenga Arachathu in Malayalam) is a traditional Kerala curry usually served for lunch. Since coconut is widely used in Kerala cuisine, most dishes have a touch of coconut.
Ingredients
- 3 Tomatoes (sliced)
- 1 Drum Stick
- 4 Green Chillies
- 2 Raw Mango (slices)
- 1/2 teaspoon Turmeric powder
- 1 1/2 teaspoon Chilly powder
- 3/4 teaspoon Salt
- 1 cup Grated Coconut
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 spring Curry leaves
- 2 Dry Red Chillies
Instructions
- 1 First, cook sliced tomatoes along with drumstick pieces, green chillies, turmeric powder, chilli powder, and enough water.
- 2
When it's half cooked, add salt.- 3
Add raw mango slices (adjust the quantity based on the sourness of the mango).- 4
Cook for a few more minutes.- 5
Grind coconut with enough water to make a smooth paste.- 6
Add the coconut paste to the curry and mix well.- 7
Let it come to a boil.- 8
In a separate pan, heat a teaspoon of oil. Add mustard seeds. When they start to splutter, add curry leaves and dry red chillies.- 9
Pour this tempering over the curry.- 10
Tomato curry is ready! - 2
