Sunday, April 26, 2009

Thakkali (Tomato) Curry - Kerala Style.

This is simple tomato curry cooked in Kerala style.I have used raw and ripe tomato.Raw tomato brings perfect sourness and together it makes curry more appealing and tasty.

  • 1 large size ripe Tomato - cut in big chunks
  • 1 large size raw Tomato - cut in big chunks
  • 1 medium size onion cut in thin long length.
  • 1 Tb.spoon cooking oil
  • 1/2 T.spoon mustard seeds
  • 2-3 whole dry red chillies.
  • 1/4 T.spoon turmeric powder.
  • 1 Tb.spoon corriander seeds.(make fine powder)
  • 1 T.spoon Cumin.(make fine powder)
  • 1 T.spoon red chilli powder.
  • 2 cups grated fresh coconut(half medium size coconut) grind to fine paste.(Adjust water as per your need-Keep it thick...don't make too watery)
  • 2 strands - Curry leaf.
  • 1/2 cup chopped fresh cilantro.

Method Of Cooking:-

1) Heat 1 Tb.spoon cooking oil in pot.

2) Add 1/2 Tspoon mustard seeds. As they start to splutter wait for 15 seconds. Then add whole dry red chillies. Saute for 30 seconds.

3) Add cut onions.Saute for 2 minutes on medium flame.

4) Add cut tomatoes and one strand of curry leaf and salt. Mix well and cook for another 4-5 minutes on medium high flame. Keep stirring.

5)Add 1/4 Tspoon turmeric powder, powdered corriander and cumin, red chilli powder.

6) Add finely ground coconut paste.Stir all and let it cook for another 2-3 minutes. Add remaining strand of curry leaf. Garnish with cilantro and enjoy this Tomato curry with Rice or Roti.

Captured Cooking stages.....

Tuesday, April 14, 2009

Happy Vishu................

Let this be a delightful year, filled with Happiness,Prosperity & Good Health.

On the Vishu Day enjoyed this dinner.
  • Rice and Olan (Winter melon and black eyed peas cooked in coconut gravy and yogurt)
  • Green beans Thoran.
  • Cabbage Thoran.
  • Plantain & Tapioca subzi.
  • Payasam made with Moong Dal & Barley.