Thakali curry

This tomato curry recipe is from the Rasa cookbook - Rasa is a Keralan Restaurant on Stoke Newington Church Street, just around the corner from the Growing Communities Office.


  • 200g tomatoes
  • 3 tbsp oil
  • 2 cloves chopped garlic
  • 100g onions, finely sliced
  • 1 green chilli, split lengthways
  • 2.5cm cube fresh ginger
  • ½ tsp chilli powder
  • ½ tsp ground coriander
  • ½ crushed cumin seeds
  • ½ tsp turmeric powder
  • 1 tbsp tomato paste
  • 500 ml plain yoghurt
  • 1 tsp mustard seeds
  • 2 dried red chillies
  • 9-10 fresh curry leaves
  • salt


Finely slice half of the tomatoes and quarter the rest, keep each batch separate. Heat 2 tbsps oil in large saucepan, add the garlic, stir, when coloured, add the finely chopped onions and some salt. Cook, stirring, until onions are soft. Add green chilli and peeled and chopped ginger, lower heat and cook for 1 minute. Stir in chilli powder, coriander, crushed cumin seeds and turmeric – then the sliced tomatoes and tomato paste. Cook for 5 minutes, stirring constantly. Add the tomato chunks and cook for a further 5 minutes. Remove pan from heat, slowly mix in the yoghurt – cover and set aside. Heat the remaining oil in a small frying pan, add the mustard seeds and as they begin to pop, add dried chillies and curry leaves and cook for 1 min. Pour mixture over tomato curry and mix well. Re-heat before serving.

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