Thakkali Curry/Tomato Curry with Coconut Milk
If my time in the Southern part of India taught me anything; it is how to fall in love with tomatoes all over again. Used in so many dishes; with every dish having a very distinct flavor. It makes you think- how this fruit ended up being such an important ingredient in Indian curries? Yes, you heard me right- "Tomatoes are botanically defined as fruits because they form from a flower and contain seeds. Still, they're most often utilized like a vegetable in cooking. In fact, the US Supreme Court ruled in 1893 that the tomato should be classified as a vegetable on the basis of its culinary applications." Fun fact for today. Here is how you make this very easy, delicious curry. INGREDIENTS 3 medium sized tomatoes chopped 1 medium size onion sliced 1 tsp mustard seeds 1 tbsp chana dal or dry yellow lentils 5-6 curry leaves 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1/2 tsp garam masala 1-2 green chillies chopped 1 1/2 cup coconut milk or 1 whole can of coconut milk (Add according to taste- start by adding half then taste and then add more if needed) 2 tbsp coconut oil Salt to taste 1 tbsp of lemon (based on your preference) 2 tbsp freshly chopped coriander INSTRUCTIONS Heat a pan over medium heat and add 2 tbsp coconut oil/peanut oil. Add 1tsp mustard seeds, allow them to splutter. Now add curry leaves, sliced onions, and chopped green chilies. Saute and cook until onions are translucent in color. When onion turns translucent add chopped tomatoes and salt. Stir and cook tomatoes until they turn soft and mushy. Add turmeric powder, red chili powder, coriander powder, garam masala mix well and cook for 1 -2 minutes. Stir coconut milk and add to tomato masala. Stir well, simmer the curry for 1 minute or just heat the milk and remove from the heat. Garnish with chopped coriander leaves and serve with steam rice/naan. Let me know in comments if you tried this curry and how it turned out.