In a pan heat ghee & oil mix add hing, jeera when it splutter add chopped onion ,stir fry for a minute,add chopped garlic and then ginger,stir fry,add green chilli and red chilli and tomatoes to the pan
Heat a vessel by adding little oil in it, when it is hot add cumin, allow it to splutter, add chilies and curry leaves saute, make a low flame, add crushed pepper and garlic
Instead I opted for coriander powder and cumin powder, lots of garlic and naturally with the rest of the "must add ingredients" for a tangy, peppery and scented with coriander leaves and curry leaves rasam
It was only a few days back that I got to taste Lima beans in the form of this curry. Rich and spicy tomato gravy, Soft and chewy beans, slightly bitter undertones of Dried fenugreek leaves and lots of coriander leaves on top
A simple tomato sides using ground coconut and chili paste. A strand of curry leaf. Take it off the stove, and serve it warm alongside rice or even with idly/dosa/roti
Serve with rice and a dry Kootan/ Thoran/ Poriyal. Thakkalicurry or Tomatocurry is a Nadan Kerala preparation, which is often prepared at every home in Kerala
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