Thakkali Curry | Tomato Curry using Yogurt and Coconut Paste

Many a time it so happens that you got to crack the head to finalise a menu for the day or sometimes when you start preparing some dish you find some of the important ingredients missing but one thing always that my pantry has is onion & tomatoes,and so this is a simple quick fix for a hectic day or perfect lunch box curry for kids as it's only mild spicy & this super easy delicious recipe is perfect with rice.This was one of my childhood favorite too, it has a blend of all the three lovely flavors..Check this out,friends for your loved ones :-)

Ingredients
tomatoes 2 chopped
yogurt / curd 1/2 cup (preferably sour,diluted to 1 cup)
turmeric powder 1/2 tsp

to grind
coconut 1/2 cup grated
garlic 3 small pods
shallots 2
chilly powder 1/2 tsp
cumin seeds 1/2 tsp

to temper
shallots 2-3 sliced
red dried chilly 3
mustard seeds 1/2 tsp
salt
curry leaves
oil 3 tsp

Method
-Wash and chop the tomatoes.Microwave on high for 10 minutes with a little water,turmeric powder and salt or if using stove top, then cook the tomatoes with a little water,salt and turmeric powder until done(takes 5 minutes on medium flame)
-Grind the coconut with cumin seeds ,chilly powder,shallots and garlic to a fine paste.Add in the ground paste. Don't boil the mix as the ground paste looks curdled. Simmer for 2-3 minutes
-Lower the flame and add the freshly whisked (diluted) yogurt. Mix well and switch off the flame.
-Heat oil in a wok, splutter mustard seeds.Add in the curry leaves,red dry chillies. Add the sliced shallots and fry until a light brown shade. Pour over the curry.
-Serve hot with steamed rice.

NOTES
* If you are not using a microwave add the chopped tomatoes to the kadai ,add 1/2 cup of water and cook for 5-7 minutes.

Sending this to The Kerala Kitcheni,Only South Indian,CC Plant Based (Vegan),Walk Through Memory Lane, Spotlight -Lunch Box Ideas,I'm the Star,