NAADAN THAKKALI CURRY

By quality food products

Tomatoes, finely chopped

5-6

Green Chillies, chopped

2

Turmeric powder

1/4 tsp

Red Chilli powder

1/2 tsp

Salt

to taste

For Tempering

Coconut Oil

2 teaspoon

Mustard seeds

1 teaspoon

Curry leaves

2-3 sprig

For Ground Mixture

Fresh coconut , chopped

1/4 cup

Cumin seeds

3/4 teaspoon

Shallots , halved

5

  • Pre time

    20 MIN

  • serves

    5

  • difficulty

    Easy

  • Tomatoes, finely chopped : 5-6
  • Green Chillies, chopped : 2
  • Turmeric powder : 1/4 tsp
  • Red Chilli powder : 1/2 tsp
  • Salt : to taste
  • For Tempering :
  • Coconut Oil : 2 teaspoon
  • Mustard seeds : 1 teaspoon
  • Curry leaves : 2-3 sprig
  • For Ground Mixture :
  • Fresh coconut , chopped : 1/4 cup
  • Cumin seeds : 3/4 teaspoon
  • Shallots , halved : 5
  • First, heat a pan with oil and temper with mustard seeds and curry leaves.
  • Add the green chillies, tomatoes, turmeric powder, chilli powder and salt, saute well.
  • Cook over a low flame, wait till the tomatoes become soft mushy.
  • While the tomatoes cook, grind the ingredients given under 'ground mixture' and make a paste.
  • Once the tomatoes are soft, add the ground mixture
  • Cook over low flame for another 3 to 4 minutes and turn the flame off.
  • Serve the super tasty dish with rice, dosa or idli.