Tomato Yogurt Curry ( Thakkali Curry)

Overview
An easy dish which is a speciality of Kerala that makes a good side with rice or Chapati. Coconut ground and mixed with cooked tomatoes and yogurt does adds very distinctive taste to this dish. Fenugreek seeds and cumin seeds fried with oil adds a very nice flavor and aroma to this dish. Any kind of fresh ripe tomatoes can be used for this dish. I have used ripe plum tomatoes.

Tomato Curry

Tomato Curry Ingredients

Ingredients

Finely chopped ripe tomatoes 2 cups

Finely chopped medium red onion 1

Ginger 2 inch piece finely chopped

Garlic 3 cloves finely chopped

Green chilly 4 - 6 finely chopped

Curry leaves 2 sprigs

Fresh grated coconut 1/2 cup

Plain yogurt 1 cup

Turmeric powder - 1/4 teaspoon

3 tablespoon oil

1 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1 teaspoon cumin seeds

Whole red chillies 5 broken into pieces

salt to taste

Steps

1. Grind the fresh grated coconut to a smooth paste with a little hot water and keep aside.

2. Heat oil in a pan. when the oil gets hot add the mustard seeds, after the seeds splutters add the fenugreek and cumin seeds followed by the whole red chilly pieces and curry leaves. Saute for a minute and then add the finely chopped onions, ginger, garlic and saute till the onions turn light brown.

3. Add the turmeric powder and saute few seconds and then add the finely chopped tomatoes and salt. Stir well cover pan and cook on a low flame till the tomatoes are cooked well. 

4. Add the finely ground fresh coconut to this and bring to a boil.

5. Turn off heat and bring this tomato curry to room temperature. Add well beaten plain yogurt to this and mix well.

Serve at room temperature with rice or chapati.