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Thakkali curry | Kerala Tomato Fry | Easy Tomato Curry Recipe


 Kerala home style Thakali curry recipe With Step by Step photos and Videos


Kerala Tomato curry or Kerala tomato fry is the simple and the easiest Kerala style preparation of tomatoes with some onions and common spices. Sorry, I know, this side dish is called tomato fry in some region. But for me, it is simply thakkali curry (thakkali stands for tomato).

You know the peculiarities of this curry? 
  1. Very easy to prepare takes less than fifteen minutes, ideal for your tiered or lazy days. 
  2. With only a few basic ingredients, we can make this delicious spicy and tangy.
  3. Unlike other Kerala recipes, this is thakkali curry without coconut.
  4.  It can be served with rice, chapati, poori, etc.
You can make a big batch of this curry and can store fresh in the regenerator for more than three days. Now the question comes to your mind must be, what to do with left over curry, right: Answer is very simple, This curry is  the base of most of Kerala veg and non-veg gravies. You might have remembered our chicken curry with coconut milk, Kerala nadan mutta curry, kadala curry etc, just use this left over curry as the base. Do try this recipe at home, I am sure you will love it.


How to make Takkali curry at home | Kerala Tomato Curry Without Coconut| How to Make Tomato curry without coconut


Kerala Tomato Fry

Kerala Style Tomato Stir Fry Without Coconut

Preparation time: 5 minutes | Cooking time: 10 minutes | Total time: 15 minutes 


Ingredients

  • 8 medium sized ripe tomatoes, chopped lengthwise
  • 3 medium onion, peeled and thinly sliced
  • 2" piece ginger
  • 6 to 7 garlic cloves
  • 4 -5 green chilies, slit
  • 1/4 tsp turmeric powder
  • 3/4 tsp chili powder
  • 3/4 tsp mustard seeds
  • 1 spring curry leaves
  • 3 tbsp coconut oil
  • Salt to taste



How To Make Kerala Thakkali Curry 


Preparation of Kerala Thakkali Curry with Step by Step Pictures

  1. Heat one thick bottomed wide kadai. When the kadai turns hot, put coconut oil. Usually in Kerala dishes we prefer coconut oil. 

  2. When the oil turns hot, put mustard seeds. The mustard seeds will crackle instantly. 

  3. When the crackling stops, put curry leaves, onion, ginger, garlic and green chilies. Do remember to adjust the amount of green chilies to your taste.

  4. Sauté over high flame till the onion turn translucent. No need to brown or caramelize.

  5. Put turmeric powder and chili powder. Both these ingredients are just to give color and these are optional too. 

  6. Sauté for one minute to leave its raw smell. 

  7. Further put tomatoes and salt to taste.

  8. Cover with a Lid and reduce the flame to medium or low. Tomatoes will release juices and subsequently will turn soft.

  9. Open the lid and adjust salt and spices. If you are making the curry for chapathi or poori, you can stop with some gravy. Otherwise, cook till the oil separates.

  10. Serve with steamed rice and enjoy.

Happy Cooking 
Anju        

 

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