Loading...
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.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics
Bloom the Spices
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 274.98 calories per serving with 4.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Tomatoes
Finish with Coconut Milk
Garnish and Serve
Add 1 cup of boiled chickpeas or 200g of paneer cubes along with the coconut milk and simmer for a few minutes.
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.
Add 1-2 dried red chilies to the tempering along with the mustard seeds for an extra layer of heat.
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.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and reduces the risk of chronic diseases.
The presence of turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
Coconut milk contains lauric acid and MCTs, which may help improve cholesterol levels. Additionally, the potassium in tomatoes helps in managing blood pressure.
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.
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).
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.
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.
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.