Takkali Curry (Tomato buttermilk Curry)

Takkali curry is a very simple preparation,and goes great with steamed rice and spicy lime pickle. I have tasted this recipe at several places and decided to make a small change to its recipe, which definitely turned out to be a 'Hit' . I added fresh coconut milk instead of ground coconut paste. Here is Takkali curry,my style!!

1.Tomato - 2 big, cut into cubes
2.Yogurt - 1 cup
3.Coconut Milk - 3/4 cup
4. Ginger - 1/2 tsp crushed
5.Green chili - 2 slit
6. Curry leaves - 7/8
7. Mustard seeds - 1 tsp
8.Whole red chili - 2
9.Turmeric powder - 1/2 tsp
10. Asafotida (hing) - 1 pinch
11. Oil - 1 tsp
12. Salt

Method of Preparation:
1.In a mixer or blender, beat the yogurt with salt and 1/4 cup water to form buttermilk.
2.In a wok, heat 1 tbsp oil and splutter mustard seeds,followed by curry leaves and whole red chili.
3. Add the cut tomatoes,ginger ,green chili with turmeric and asafotida and cook with 1/4 cup water and closed lid on medium flame.
4.When tomatoes turn almost mushy,lower the flame and add the coconut milk while constantly stirring it.
5. Let the coconut milk cook for for 2-5 mins.
6. Switch off the flame and add the buttermilk by constantly stirring it.Let the buttermilk cook in the heat of the wok.
7. Transfer it to a serving bowl and enjoy it with steamed rice and pickle.

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