Tomato Coconut curry Kerala style

A yummy and flavorful mildly spicy curry made with minimum ingredients; popularly known as thakkali curry in Kerala

thakkali curry
Total Time (Mins): 
Prep Time (Mins): 
Cook Time (Mins): 

Ripe firm Tomato: 2 (large)
Onion: 1 (finely chopped)
Ginger: 2 tbsp (finely chopped)
Mustard seeds: 1 tsp
Curry leaves: 4-5
Coconut: 1 cup/ 150 gm (scraped) 
Cumin seeds: ½ tsp
Water: 2-3 cups
Shallot: 2-3
Garlic: 1 large clove
Kashmiri Red Chili Powder: 1 tbsp
Turmeric Powder: ½ tsp
Sugar: ½ tsp
Salt to taste
Coconut Oil: 2 tbsp (optional)
Vegetable oil: 2 tbsp

Cooking Method: 
Shallow frying, Boiling
Skill Level: 

1) Peel the tomato and chop into small pieces

2) Heat vegetable oil in a deep bottom frying pan. Add mustard seeds and let it splutter. Add curry leaves followed by finely chopped ginger. Fry it till ginger turns golden brown (approx 3-4 min). 

3) Add finely chopped onion and fry till golden brown. Add chopped tomato and fry for 2 min. Add a ½ cup of water and sugar. Cover and cook till tomatoes are soft and pulpy.

4) Grind finely the coconut, shallot, garlic, cumin seeds, red chili powder, turmeric powder and salt with 2 cups of water.

5) Pour the coconut mixture into the cooked tomatoes. Bring to boil stirring at intervals. Add more water for obtaining desired consistency. The ideal consistency is semi-thick. 

6) Adjust the seasoning if desired. Drizzle coconut oil and mix well. 

7) Cover and simmer on low flame for 5-7 min

8) Remove from heat  


Common Mistakes: 

1) Cook the tomato till it loses tartness. Sugar and onions are used for this purpose.

2) Thoroughly Grind the coconut mixture. It is responsible for the consistency of the curry.



Kashmiri red chili powder is preferred for making curry as it is non-spicy and adds color to the dish


Alternative Ingredients: 

Substitute shallot with ¼ of an onion


Serve hot with rice, vegetable side dish, fish fry, and papadams

Dish Type: