Thakkali Muringakka Curry (Tomato Drumstick Curry)
- 2 big Tomatoes sliced
- 1 large Drumstick cut lengthwise
- 2-3 Green chilli Slit lengthwise
- 1/2 tsp Turmeric powder
- 3/4 - 1 cup Grated coconut
- 1/4 tsp Jeera (cumin)
- 1/4 tsp Chopped garlic
- 2 Small / pearl onion sliced
- 1/2 - 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 4-5 Small / Pearl Onion sliced
- 1/2 tsp Mustard seeds
- 2 Dry red chillies
- A pinch Turmeric and chilli powder
- Curry leaves
- 2 tsp Coconut oil
Cook together sliced tomatoes, drumsticks, green chilli, 1/2 tsp turmeric powder and salt with 2.5 cups water. Bring it to a boil and cook on lowest flame, till tomatoes and drumstick becomes tender. Around 12 - 15 mins.
Grind together grated coconut, cumin, 2 small onion, chopped garlic, coriander powder and 1/4 tsp turmeric powder with 1/2 cup water for 3-4 mins. Add another 1/2 cup water and grind for 3-4 mins till it becomes a smooth paste.
Add 1/4 cup water to the coconut paste and mix well using a spatula. Add this to the cooked tomato and drumstick. Mix well. Cook on low flame for 7 - 10 mins. Do not let it boil.
Heat oil in a small pan and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry it till the onion becomes golden brown. Add a pinch of turmeric and chilli powder. Mix well and add to the curry. Let the curry rest for 15 minutes and serve with rice.