Nadan Thakkali Curry | Kerala Style Tomato Curry

tomato - Hi Mom How To Make Cake, On this share tomato, I have provide any thing about cake

tomato

Nadan Thakkali Curry

Kerala Style Tomato Curry.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 to 5

Ingredients:

1. Mustard seeds - 1/2 tsp
2. Curry leaves- 2 sprigs
3. Green chilies ,sliced - 2 ( or according to taste)
4. Onion ,chopped- 1 small
5. Turmeric powder -1/2 tsp
6. Kashmiri chili powder -1/2 tsp
7. Tomato,chopped -4 to 5 medium
8. Water - as required
9. Salt- to taste
10. Oil - as required

For coconut paste:

1. Grated coconut - 1 cup
2. Cumin seeds- 2 pinch
3. Shallots - 2
4. Water - as required

Instructions:

In a blender combine together grated coconut,cumin seeds , shallots and sufficient quantity of water to form a smooth paste.Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves,green chilies and onion.Saute for about a minute.

Next add turmeric powder and Kashmiri chili powder.Mix well and add the tomatoes. 

Add sufficient quantity of water ( about 1.5 cups),cover and cook until done, for about 12 to 15 minutes.

Next add the prepared coconut paste ,salt to taste(add more hot water to adjust the consistency)and mix well.Bring it to a boil and switch off the stove.Serve with rice.

NOTES

• Adjust the quantity of green chilies according to your taste.
• I halved the recipe ,as you can see in the step by step pictures.
• This tomato curry tends to get thick when it cools down,so adjust the quantity of water accordingly.
  
  

Nadan Thakkali Curry

Kerala Style Tomato Curry.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 to 5

Ingredients:

1. Mustard seeds - 1/2 tsp
2. Curry leaves- 2 sprigs
3. Green chilies ,sliced - 2 ( or according to taste)
4. Onion ,chopped- 1 small
5. Turmeric powder -1/2 tsp
6. Kashmiri chili powder -1/2 tsp
7. Tomato,chopped -4 to 5 medium
8. Water - as required
9. Salt- to taste
10. Oil - as required

For coconut paste:

1. Grated coconut - 1 cup
2. Cumin seeds- 2 pinch
3. Shallots - 2
4. Water - as required

Instructions:

In a blender combine together grated coconut,cumin seeds , shallots and sufficient quantity of water to form a smooth paste.Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves,green chilies and onion.Saute for about a minute.

Next add turmeric powder and Kashmiri chili powder.Mix well and add the tomatoes. 

Add sufficient quantity of water ( about 1.5 cups),cover and cook until done, for about 12 to 15 minutes.

Next add the prepared coconut paste ,salt to taste(add more hot water to adjust the consistency)and mix well.Bring it to a boil and switch off the stove.Serve with rice.

NOTES

• Adjust the quantity of green chilies according to your taste.
• I halved the recipe ,as you can see in the step by step pictures.
• This tomato curry tends to get thick when it cools down,so adjust the quantity of water accordingly.
  
  

Nadan Thakkali Curry

Kerala Style Tomato Curry.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 to 5

Ingredients:

1. Mustard seeds - 1/2 tsp
2. Curry leaves- 2 sprigs
3. Green chilies ,sliced - 2 ( or according to taste)
4. Onion ,chopped- 1 small
5. Turmeric powder -1/2 tsp
6. Kashmiri chili powder -1/2 tsp
7. Tomato,chopped -4 to 5 medium
8. Water - as required
9. Salt- to taste
10. Oil - as required

For coconut paste:

1. Grated coconut - 1 cup
2. Cumin seeds- 2 pinch
3. Shallots - 2
4. Water - as required

Instructions:

In a blender combine together grated coconut,cumin seeds , shallots and sufficient quantity of water to form a smooth paste.Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves,green chilies and onion.Saute for about a minute.

Next add turmeric powder and Kashmiri chili powder.Mix well and add the tomatoes. 

Add sufficient quantity of water ( about 1.5 cups),cover and cook until done, for about 12 to 15 minutes.

Next add the prepared coconut paste ,salt to taste(add more hot water to adjust the consistency)and mix well.Bring it to a boil and switch off the stove.Serve with rice.

NOTES

• Adjust the quantity of green chilies according to your taste.
• I halved the recipe ,as you can see in the step by step pictures.
• This tomato curry tends to get thick when it cools down,so adjust the quantity of water accordingly.