Thakkali curry/Thakkali char/Tomato curry

This is an easy go-to curry when you feel like your brain is not ready to run the show for the day. I prefer this curry for its simplicity, less ingredients, and the bright yellow color, not to forget the less work involved. Tomato being a favorite of my family - ever present in my kitchen in the hopes that anytime it can be reduced to a healthy soup.

Ingredients
Tomatoes - 2 big
Onion thinly sliced - 1 medium
Green chillies slit - 4
Ginger chopped - 1 inch piece
Curry leaves - 1 stalk
Thin coconut milk - 1 1/2 - 2 cups
Thick coconut milk - 1/2 cup
Mustard seeds - 1/2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Coconut Oil
Salt

Method
Heat oil in a pan, allow mustard seeds to crackle. Saute onion. When it turns translucent, add curry leaves, green chillies, and ginger. Fry for a minute. Now add coriander powder, turmeric powder, and red chilli powder. Fry for 30 seconds. Add tomatoes and when it is partially mashed, add thin coconut milk and cook. When it starts to boil and thicken, lower the flame. Add thick coconut milk and before it starts to boil, switch off the stove. Thakkali curry is ready to be served.


For a visually appealing curry, always go for ripe red tomatoes. This stew like curry is very mild, yet pleasing to the palate and has a warmth of its own.