Varutharacha Thakkali Curry (Tomato Curry in a Roasted Coconut Gravy)

It’s raining tomatoes over here. I love tomatoes and this is one vegetable which grows abundantly in summer. Many Indian recipes use tomatoes but I am almost running out of recipes using Tomatoes. I tried Tomato Rice, Tomato Curry, Tomato & Onion Stir Fry and everything I could think of. That’s when I thought of making a Tomato Curry with Roasted Coconut. I always have some roasted coconut in my fridge. Thanks to my Mom! I use it for making quick gravies. Here is the recipe for Varutharacha Thakkali Curry or Tomato Curry in a Roasted Coconut Gravy.

Ingredients

1. Ripe Tomatoes – 3 to 4 large ones (about 3 cups diced)
2. Diced Shallots/Onions – 1/2 cup
3. Slit Green Chillies – 2 (Alter according to your spice tolerance)
4. Turmeric Powder – 1/2 tsp
5. Cumin Powder (Jeerakam) – 1/2 tsp
6. Curry Leaves – A sprig
7. Mustard Seeds – 1/4 tsp
8. Oil – 2 tbsp
9. Salt – to taste
10. Water – as needed

For dry roasting and grinding

1. Grated Coconut – 1 cup
2. Garlic – 2 small cloves
3. Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
4. Home Made Garam Masala Powder – 1 tsp
5. Fennel Seeds – 1/2 tsp

Preparation Method

1. Dry roast grated coconut and  garlic on medium-low heat. Keep on stirring continuously until the coconut turns into a dark brown color. The coconut should be thoroughly roasted.
2. Reduce heat and add fennel seeds, red chilly and garam masala powders and continue roasting for 2 more minutes. Remove from heat and allow it to cool.
3. Grind everything to a smooth paste along with 1/2 cup water.
4. Meanwhile, cook the tomatoes in a little water along with slit green chillies, 1/2 tsp turmeric powder and salt to taste until the tomatoes are mashed.
5. Heat 2 tbsp oil in a deep non stick pan and splutter mustard seeds.
6. Throw in the diced shallots and curry leaves. Saute until the shallots turn brown.
7. Throw in the cooked tomatoes into the pan. Add 1/2 tsp cumin powder.
8. Pour the coconut paste to the pan along with 2 to 3 more cups of water and salt to taste. Bring everything to a slow boil.
9. Reduce heat and simmer for 5-7 minutes so that the gravy thickens.

Note

• You can also grind half of the cooked tomatoes along with the roasted coconut for a thicker gravy.
• You can dry roast coconut and refrigerate it for later use.  This will hep you on busy days.