Is Thakkali Curry healthy?

Yes, Thakkali Curry is quite healthy. It's rich in lycopene from tomatoes, which is a powerful antioxidant. The spices like turmeric and ginger have anti-inflammatory properties. Using coconut oil provides healthy medium-chain triglycerides (MCTs).

Can I make this curry without coconut milk?

While coconut milk gives it a characteristic creamy and slightly sweet flavor, you can make it without. Simply add about 1/2 to 3/4 cup of water instead of coconut milk to achieve a gravy consistency. The taste will be tangier and more tomato-forward.

How can I store leftover Thakkali Curry?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much. Avoid microwaving if possible, as it can sometimes alter the texture of the coconut milk.

What can I serve with Thakkali Curry?

This curry is very versatile. It pairs wonderfully with traditional South Indian breads like Appam and Idiyappam, as well as with Chapati, Roti, or simply steamed Basmati rice.

Home / Recipes / south_indian / Thakkali Curry

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Thakkali Curry

POPULARITY

0.0/5

TASTE SCORE

7/10

A simple yet flavorful South Indian tomato curry made with ripe tomatoes, aromatic spices, and creamy coconut milk. This comforting dish comes together quickly and is a perfect side for rice, appam, or chapati.

PREP

10m

COOK

20m

SERVES

1 CUP

269 cal

SERVINGS

INSTRUCTIONS

6 steps. 20 minutes total.

6 STEPS

1
Step 1
- a.Prepare the Tempering (Tadka)
- b.Heat coconut oil in a medium-sized pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.
- d.Add the sprig of curry leaves and be cautious as they will crackle. Sauté for 15-20 seconds until they are crisp and aromatic.
2
Step 2
- a.Sauté Aromatics
- b.Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
- c.Add the slit green chilies and ginger-garlic paste. Continue to cook for another minute, stirring frequently, until the raw aroma of the paste disappears.
3
Step 3
- a.Bloom the Spices
- b.Reduce the heat to low to prevent the spices from burning.
- c.Add the turmeric powder, Kashmiri red chili powder, and coriander powder.
- d.Stir continuously and cook for about 45 seconds until the spices are fragrant and have released their oils.
4
Step 4
- a.Cook the Tomatoes
- b.Add the finely chopped tomatoes and salt to the pan. Mix everything well to coat the tomatoes with the spices.
- c.Cover the pan with a lid and cook on a medium-low heat for 8-10 minutes.
- d.Stir occasionally. Cook until the tomatoes break down completely, becoming soft and mushy, and you see oil separating at the edges of the pan.
5
Step 5
- a.Finish with Coconut Milk
- b.Reduce the heat to the lowest setting. Pour in the thick coconut milk and stir gently to combine.
- c.Sprinkle in the garam masala and mix well.
- d.Allow the curry to come to a gentle simmer. Let it cook for just 2-3 minutes. It's crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.
6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
- c.Let it rest for 5 minutes for the flavors to meld.
- d.Serve the Thakkali Curry hot with appam, idiyappam, chapati, or steamed rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor and a vibrant red color, use very ripe, juicy tomatoes.
2
To prevent coconut milk from curdling, always add it on low heat and avoid boiling it vigorously.
3
Using coconut oil is key for an authentic South Indian taste, but any neutral vegetable oil will work.
4
For a completely smooth gravy, you can blend the cooked tomato and onion mixture before adding the coconut milk.
5
If your tomatoes are not very tangy, you can add a small squeeze of lemon juice at the end.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Rich

Protein-Rich

Add 1 cup of boiled chickpeas or 200g of paneer cubes along with the coconut milk and simmer for a few minutes.

With Vegetables

Incorporate diced vegetables like potatoes, carrots, or green peas. Add them after sautéing the onions and cook until they are tender before adding the tomatoes.

Spicier Version

Add 1-2 dried red chilies to the tempering along with the mustard seeds for an extra layer of heat.

Creamier Texture

For a richer curry, stir in 1 tablespoon of cashew paste (made by blending soaked cashews with a little water) along with the coconut milk.

HEALTH BENEFITS

Why this is on our healthy list.

antioxidant

Rich in Antioxidants

Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and reduces the risk of chronic diseases.

anti-inflammatory

Anti-inflammatory Properties

The presence of turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.

heart-healthy

Supports Heart Health

Coconut milk contains lauric acid and MCTs, which may help improve cholesterol levels. Additionally, the potassium in tomatoes helps in managing blood pressure.

QUESTIONS?

Frequently asked questions

One serving of Thakkali Curry (approximately 1 cup or 245g) contains around 180-220 calories, depending on the amount of oil and the fat content of the coconut milk used.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Thakkali Curry

For 4 servings

6 steps. 20 minutes total.

Step 1

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