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Tomato Curry recipe-Thakkali Kulambu-Tamatar ka Salan. One of the tastiest of all the Indian gravies also happens to be one of the most simplest. Skip the take out and make this simple gravy at home and serve it with some plain steamed rice. You can get everything you need for this, right in your pantry. It is really easy and the curry is so good that you will make it over and over again.
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Tomato Curry recipe-Thakkali Kulambu-Tamatar ka Salan

Tomato Curry recipe-Thakkali Kulambu-Tamatar ka Salan. One of the tastiest of all the Indian gravies also happens to be one of the most simplest. Skip the take out and make this simple gravy at home and serve it with some plain steamed rice. You can get everything you need for this, right in your pantry. It is really easy and the curry is so good that you will make it over and over again.
Course Gravy for rice
Cuisine Indian
Author Fa's Kitchen

Ingredients

  • 2 tbsp sesame oil
  • 1 tsp mustard seeds
  • 2 sprigs of curry leaves/kadi patta
  • 1 tsp cumin seeds
  • 2 onion finely sliced
  • 1 tsp ginger garlic paste
  • 5 - 6 to matoes finely chopped
  • 1 cup fresh coconut ground into paste
  • 1 tsp turmeric powder/haldi
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp fenugreek powder/methi powder
  • 1 lemon sized tamarind ball soaked in water
  • salt to taste

Instructions

  • Heat oil in a wok and add the mustard seeds till they splutter.
  • Add the cumin seeds, curry leaves and onion. Fry till the onions gets brown in color. Add the ginger garlic paste and cook till the raw smell from the ginger garlic paste vanishes.
  • Put the chopped tomato, turmeric, chili powder, coriander powder, cumin powder, fenugreek powder and salt and cover the lid. Cook until the tomatoes are soft and pulpy.
  • Add the coconut paste and soaked tamarind pulp in 2 cups of water and cook on low flame till the oil starts to float in the gravy, Garnish with coriander leaves and serve it hot with rice.

Notes

It is best to freshly grind the fenugreek, cumin and coriander powder. Dry roast it lightly and grind it to a fine powder in a coffee grinder.