Thursday, August 6, 2009

Tomato-Yogurt Curry or Thakkali Moru Charu


Chopped Tomatoes  :1
Garlic Pods : 2
Green Chilies : 3 or 4
Red Pearl Onions : 2 or 3
Red Chilies Dried : 3
Mustard Seeds : 1 tsp
Curry Leaves : A few
Plain Yogurt : 1/2 cup
Turmeric Powder : 1/4 tsp
Water : 1 1/2 cup plus little bit more  to beat the yogurt



  1. Beat the plain yogurt briefly to lighten it to a medium consistency. Pour 2 tbsp of water into it to loosen it. Set it aside.
  2. Heat up 1 1/2 cup of water in a sauce pan, and add chopped tomatoes in it along with sliced garlic, green chilies, a few curry leaves, turmeric powder, and salt.
  3. Cover and cook for 15 minutes or more till the tomatoes are thoroughly cooked, and all the flavors are blended in with the water. Keep the heat on medium. Do a salt check. If needed, add some to the beaten yogurt or to the tomato water.
  4. Now add the beaten yogurt and keep stirring the mixture with a wooden spoon.  Do not take the hands off of it.
  5. Keep stirring for few minutes until you see steam coming out. Turn off the stove and remove it from the heat.
  6. In a separate pan add oil, splutter mustard seeds , chopped pearl onions , red chilies, and curry leaves. Fry it till it gets a nice brown color.
  7. Pour this seasoning over the yogurt tomato mixture and Yum!



Some may prefer a lighter consistency . If so, add more water to the yogurt mixture and loosen it.

This is a very quick and easy way of making a gravy for the rice without having to add a coconut spice mixture.

This goes best as a side with rice and, lamb or beef curry.

Left over can be kept in a tight jar in the fridge for a few days.

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