Nadan Thakkali Curry

There is so much of nostalgia attached to this dish. My mom makes it perfectly well. Matta rice, thakkali curry and kerala style fish curry used to be my favourite combo meal during my childhood days. Everytime I make it at home, I feel like I am not doing justice to my mom's recipe. Noone can make it like her. Now its your turn to try it out. 

Ingredients

Mustard seeds - 1/2 tsp
Curry leaves- 2 sprigs
Green chilies ,sliced - 2 ( or according to taste)
Onion ,chopped- 1 small
Turmeric powder -1/2 tsp
Kashmiri chili powder -1/2 tsp
Tomato,chopped -4 to 5 medium
Water - as required
Salt- to taste
Oil - as required
For coconut paste:
Grated coconut - 1 cup
Cumin seeds- 2 pinch
Shallots - 2
Water - as required

Instructions

In a blender combine together grated coconut,cumin seeds , shallots and sufficient quantity of water to form a smooth paste. Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves,green chilies and onion.Saute for about a minute.

Next add turmeric powder and Kashmiri chili powder. Mix well and add the tomatoes.

Add sufficient quantity of water (about 1.5 cups),cover and cook until done, for about 12 to 15 minutes.

Next add the prepared coconut paste ,salt to taste(add more hot water to adjust the consistency)and mix well. Bring it to a boil and switch off the stove. Serve with rice.