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thakkali curry for chapathi
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Tomato Curry For Chapathi (Without Coconut Milk)

This tomato curry for chapathi is a very simple, easy and quick tomato curry without coconut or fresh onions, and it is also known as thakkali curry or thakkali kulambu in South Indian states Kerala and Tamilnadu.
Course Side Dish
Cuisine Indian
Keyword easy tomato curry without coconut, simple tomato curry recipe, tomato curry for chapathi
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 167kcal

Ingredients

  • 2 large sized fresh tomatoes
  • salt as needed

Spice Powders

  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder or curry powder
  • ¼ teaspoon cumin seeds powder
  • ½ teaspoon black pepper powder
  • ¼ teaspoon red chili powder
  • 1 teaspoon onion powder optional
  • 1 teaspoon garlic powder optional

For seasoning

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • 1 string curry leaves make sure there is no water in leaves

Instructions

  • Cut the tomatoes in small pieces and keep aside.
  • Heat oil in a pan and add the mustard seeds.
  • When the mustard seeds start spluttering, add the curry leaves and fry for few seconds.
  • Carefully add the chopped fresh tomatoes to the pan.
  • Add salt and mix well (if you are using ginger garlic paste instead of onion, garlic powders, you can add now and saute well).
  • Cook in medium to high heat for few minutes, say 3 to 4 minutes, with stirring in between to make sure the curry is not burning at the bottom of the pan. You may also close the pan and cook the tomatoes in low heat for another 2 to 3 minutes if you want the tomatoes to be really soft and melt into the gravy. As the tomatoes get cooked, the juice of the tomatoes will be released and the gravy is formed naturally when it combines with the oil.
  • Once the tomatoes are cooked, add all the spices - onion powder, garlic powder (if using, otherwise you can skip them), turmeric powder, coriander powder, cumin seeds powder, garam masala powder, red chili powder, black pepper to the tomato gravy in the pan and stir in.
  • Mix everything well and cook for another two to three minutes until the flavors are all well blended with the tomato gravy. It is best to cook the gravy until the gravy starts to separate from the oil, which takes only a few minutes. I didn't use coconut milk to prepare this tomato curry, but if you wish to make this tomato curry creamy, you may also add two to three tablespoons of coconut milk or heavy cream (stir in to the prepared curry), to make it even more delicious and creamy. Enjoy the delicious tomato curry hot with chapathis, rice, dosa etc

Notes

For best results, serve the tomato curry hot. If you want very less gravy, you can cook for more minutes stirring frequently.
This tomato curry for chapathi is so quick and easy to make and the recipe is so flexible. I used what all spices I had with me and what I preferred when I made it. I usually adjust the spices as needed and it always works with this easy tomato curry recipe, so you can adjust the spices based on your preferences.
As a recommendation, you may add one sliced green chili or add broken dried red chilies if you wish.
If the tomatoes are too sour, you may also add a tablespoon of sugar to the curry, while cooking the tomatoes.
Nutrition facts given below are approximate values.

Nutrition

Serving: 146g | Calories: 167kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 13mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1137IU | Vitamin C: 37mg | Calcium: 19mg | Iron: 1mg