Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.
Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…
Tomato Curry / Thakkali Kulambu
Tomatoes – 4 nos
Onion – 1 no
Mustard seeds – ¼ tsp
Split Black gram – ¼ tsp
Chilli powder – 1 tsp
Cumin powder – 1 ½ tsp
Turmeric powder – ¼ tsp
Curry leaves – a sprig
Salt to taste
Coconut oil / Vegetable oil – 1 tbsp.
Making of Tomato Curry / Thakkali Kulambu –
Peel and finely chop the onions and tomatoes.
Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
Add the onions and cook until they turn brown in color.
Add the tomatoes and cook for few mins.
Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
Pour a cup of water, cook and cook until the tomatoes are mushy.
Remove the lid and cook in low flame until the oil starts floating on the top.
Transfer it to a bowl.
Serve hot with steamed rice and appalam or vadagam (rice crackers).
A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…
Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig.