Tomato – 3 numbers, medium; cut into square pieces
Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Dry red chilly – 3 numbers, split
Onion – 1 medium, chopped long & thin
Garlic – 2 big cloves, chopped
Ginger – 11/2 tsp, chopped
Greenchillies – 3 numbers, slit
Curry leaf – 1 sprig
Thin coconut milk ( randaampaal) – 11/2 cups / use 21/4 tbsp coconut milk powder + 11/2 cups of lukewarm water
Thick curd – 3/4 cup, at room temperature
Salt as needed
Heat the oil & splutter the mustard seeds. Fry the fenugreek & add the curry leaves & dry red chillies. Stir in the chopped onion, greenchilly, ginger & garlic; saute till the onion changes the color to brown on the edges.
Add the tomatoes & salt, saute on medium high heat for 5 minutes. Pour the thin coconut milk & bring to a boil. Reduce heat to medium low & cook for 15 minutes/ till the tomatoes are cooked through. Remove from heat & let cool completely ( otherwise the curd will curdle).
Stir in the curd & mix. Serve with rice.
Source: Mrs. Lakshmi Nair