Thakkali Curry

Name: Thakkali Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g tomato (ripe, roughly chopped); 1 tsp oil (for cooking tomatoes); 0.25 tsp salt; 1.5 cup water; 0.25 cup coconut (fresh, grated); 1 tsp cumin seeds; 4 pcs garlic (cloves); 1 pinch red chili powder; 1 pinch turmeric powder; 2 tsp coconut oil; 1 tsp mustard seeds; 2 pcs dried red chili; 10 pcs curry leaves (fresh); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

7/10

A tangy, comforting tomato curry from Tamil Nadu that celebrates the humble tomato. Slow-cooked tomatoes are simmered with a fragrant coconut-spice paste and finished with a crackling mustard seed tempering. This rustic, home-style curry pairs beautifully with steamed rice and a simple stir-fry.

PREP

10m

COOK

25m

SERVES

1 KATORI

82 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the coconut-spice paste.
1.In a mixer grinder, add the grated coconut, cumin seeds, garlic cloves, 1 pinch of red chili powder, and 1 pinch of turmeric powder.
2.Add 2-3 tablespoons of water and grind to a smooth, fine paste. Set aside.
simmer · ~15 min
Cook the tomatoes.
1.Place the chopped tomatoes in a heavy-bottomed pan with 1.5 cups of water and salt.
2.Bring to a boil over high heat, then reduce to a gentle simmer.
3.Cook uncovered for 12-15 minutes, stirring occasionally, until the tomatoes break down completely and turn mushy.
TIPMash the tomatoes with the back of your spoon while they simmer for a smoother gravy.
simmer · ~7 min
Add the coconut paste and finish the gravy.
1.Stir the ground coconut-spice paste into the simmering tomatoes.
2.Simmer for another 5-7 minutes, stirring frequently, until the raw smell of the paste disappears and the curry thickens slightly.
3.Taste and adjust salt if needed. Turn off the heat.
TIPThe curry will splutter; keep the flame on low and stir to prevent sticking.
temper · ~2 min
Make the tempering.
1.Heat the coconut oil in a small tadka pan over medium heat until shimmering.
2.Add the mustard seeds and let them splutter for 10-15 seconds.
3.Toss in the dried red chilies and curry leaves. Fry until the leaves turn crisp and fragrant, about 15 more seconds.
TIPStand back when adding the curry leaves—they pop and release hot oil.
mix
Pour the tempering over the curry.
Immediately pour the sizzling tempering over the hot tomato curry. Mix gently to incorporate.
rest · ~5 min
Rest the curry for 5 minutes before serving.
Let the curry sit covered for 5 minutes. This allows the flavors from the tempering to infuse into the gravy.
garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, sprinkle with chopped coriander leaves, and serve hot with steamed rice.

PRO TIPS

What to keep in mind.

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

1
Use fully ripe, deep-red tomatoes for maximum natural sweetness and tang.
2
Grind the coconut-spice paste to a very smooth consistency for a silky gravy.
3
Simmer the tomatoes uncovered until they are completely broken down and mushy.
4
Stir the curry frequently after adding the coconut paste to prevent scorching.
5
Let the curry rest for 5 minutes after adding the tempering to deepen the flavors.
6
Fresh curry leaves are essential—they add an irreplaceable aroma in the tempering.

RECIPE VARIATIONS