Pazhutha Thakkali/ Ripe Tomato Curry

Recipe No: 277

Ingredients                                               Serves 4
To cook

• Tomato…………….....2 Big/ 3 medium (cut into big pieces)
• Onion sliced.………..2/3 Cup (cut into slightly big pieces)
• Green Chilly slit…...2-3
• Curry Leaves………..1 sprig
• Water…………………..2/3 Cup
• Turmeric Powder….1/4 Teaspoon
• Red Chilly Powder...1/2 Teaspoon
• Coriander Powder…1 ½ Teaspoons
• Salt as needed

To Grind

• Grated Coconut……..1/2 Cup (fresh preferred;  of course,unsweetened)
• Garlic……………………2 Big/ 3 Small
• Shallots…………………2
• Ginger chopped….....1 teaspoon (1 small piece)
• Cumin Powder……....1/4 teaspoon (can use Cumin seeds instead)

For Tempering

• Coconut Oil……………1 Tablespoon
• Mustard Seeds……….1/4 Teaspoon
• Dry Red Chilly....……2 (broken into two)
• Shallots sliced……..…1
• Curry Leaves……….…1 Sprig

Method of Preparation

1. Grind all the ingredients mentioned in the ‘to grind’ section into a smooth paste using ½ Cup Water. Keep it aside till ready to be used.
2. Combine all the ingredients mentioned in the ‘to cook’ section in a ‘Chatti’ (an earthen cooking vessel) or a deep pan. Let it boil on high heat.
3. Once boiled thoroughly, add the ground Coconut mixture and allow it to boil once more. Reduce the heat to medium low and let it continue cooking for 2-3 minutes or until the raw taste of the ground Coconut mixture is gone.
4. Adjust the Salt and the level of gravy at this stage. If you add more Water, let the curry boil once more before switching it off.
5. In another small pan prepare the tempering. Heat Coconut Oil on medium high heat and splutter the Mustard seeds.
6. Add the broken Dry Red Chilly, sliced Shallots and Curry Leaves. Let it fry till the Shallots are golden brown.
7. Switch off the heat and pour the tempering (Oil and all) on top of the prepared Tomato Curry.
8. Mix well and keep the pan closed for 10 minutes before serving it hot with Rice.

Notes:

• The Onion for cooking is sliced a bit big as it should hold its shape once the Curry is done. I like a bit of crispiness to the Onion slices in the prepared Curry. If you don’t prefer that, do slice it thin.
• Don’t cook the Curry until the Tomato mashes up. Some of those Tomato pieces should be present in the Curry without disintegrating.
• This gravy has a tendency to thicken as it cools down. So adjust the thickness accordingly. (Use only boiling Water to dilute the Curry if it went too thick.)

 





Make it, enjoy the deliciousness and 
serve it to your family with love…