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Friday, 4 December 2015

Pacha thakkali curry-Raw tomato curry/ Raw tomato in coconut gravy

Usually we use ripe tomatoes in curries. Why don't try raw tomatoes or green tomatoes today.  It is slightly tangy dish, goes well with rice.

Ingredients

To cook tomatoes


 Pachathakkali curry/ Raw tomato curry recipe

Author: Anju Aneesh
Recipe type: Side dish
Cuisine: Indian, South India, Kerela
Preparation time: 10 minutes / Cooking time: 15 minutes / Total time: 25 minutes

Ingredients


  • 4 raw tomatoes
  • 1 small onion
  • 3 green chilies
  • 1 cup water
  • salt to taste

To grind

  • 1 cup grated coconut
  • 4 challots
  • 3 garlic cloves
  • 1/4 teaspoon cumin seeds/jeera
  • water 3/4 cup

For seasoning

  • 2 tablespoon oil
  • 1 spring curry leaves
  • 2 dried red chilies

Direction of preparation of raw tomato curry


    1. Cut onions and tomatoes lengthwise and should be in equal size.  Slit green chilies into two halves.
    2. Cook  with one cup of water and salt to taste on high flame. Cover with a lid. When it boils, turn the flame to low-medium.
    3. Grind grated coconut, shallots, garlic and cumin seeds with 3/4 cup water to get a fine paste.
    4. When the tomatoes and onions cooked nicely, add the ground coconut paste to it and cook covered again for two to three minutes or until the raw smell of coconut leaves.  Switch off the stove.
    5. Heat oil in an another pan, splutter mustard seeds, throw curry leaves and halved red chilies and saute for one minute. Pour on the curry and mix well.
    6. Raw tomato curry is ready. Serve it with rice.





                Let us go to the step by step preparation of raw tomato curry





                1. Cut tomatoes and onion lengthwise and  in equal size.  




                2. Slit green chilies into two halves.









                3. Grind grated coconut, shallots, garlic and cumin seeds with 3/4 cup water to get a fine paste.




                4. Cook chopped tomatoes, onion and slit green chilies with one cup of water in a clay pot. Add salt to taste on high flame. 



                5. Cover with a lid. When it boils, turn the flame to low-medium.




                6. When the tomatoes and onions cooked, add the ground coconut paste, mix well and cook covered again for two to three minutes or until the raw smell of coconut leaves.  Switch off the stove.



                7. Heat oil in an another pan, splutter mustard seeds, throw curry leaves and halved red chilies and saute for one minute. Pour on the curry and mix well.





                8. Raw tomato curry is ready. Serve it with rice. 





                Tips


                Usually this curry is preparing in clay pot ( Man chatty.)


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