Tomato Curd Curry (Thakkali Thairu Curry)

Tomato curd curry is a simple curry made of tomatoes and onions soaked in curd gravy and seasoned with mustard and fenugreek.

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This simple comforting delicious curry goes well with steamed rice and hardly takes 20 minutes to prepare.

This can be stored for three days if refrigerated.

2 reviews, 4.75/5

Tomato Curd Curry (Thakkali Thairu Curry)

Kerala

4 persons

20 minutes

Items List

Name Quantity Image
Curd ½ litre
Cumin powder 1 ½ tsp
Fenugreek powder 1 ½ tsp
Turmeric powder ½ tsp
Salt enough to taste
Pepper powder 1 tsp
Mustard 1 tsp
Oil 1 ½ tb sp
Curry leaves 6 leaves
Green chillies 2 nos
Dried red chillies 1 nos
Ginger Garlic Paste 1 ½ tea sp
Onions 180 g
Tomatoes 150 g

Preparation

Stage 1

Slice the tomatoes and onions fine. Chop curry leaves and green chillies. Cut red chilli to small pieces.

Stage 2

Heat a kadai , pour and heat oil. To it add mustards and wait for it to pop.

Stage 3

Now add red chilli pieces to it and sauté for 30 seconds.

Stage 4

To it add green chillies and curry leaves and let it fry.

Stage 5

Now add ginger garlic paste and sauté until the raw smell goes.

Stage 6

Add sliced onions to it.

Stage 7

As it fry add pepper powder, turmeric powder, cumin powder and fenugreek powder.

Stage 8

fry them until onions turns golden brown.

Stage 9

Now add sliced to tomatoes to it.

Stage 10

As it fry add salt.

Stage 11

Sauté until it becomes mushy and blend with the onions.

Stage 12

Turn the flame to low. Add curd in small amounts and keep stirring to avoid splitting.

Stage 13

Don’t allow the curd to boil. Keep the temperature low and continue stirring for about 1 minute. Add salt if required. Turn off the stove and transfer the gravy to a serving bowl.

Tips

  • Fenugreek powder: heat a tadka pan, put 1 tea spoon of fenugreek seeds and stir until it pops and smells like roasted. Let it cool and crush it in to coarse powder. Use it fully in one shot.
  • Use thick curd for thick gravy

Stages

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