NUTRELA THAKKALI (Serves 6)

This is Nutrela with tomatoes, South Indian Style. (Thakkali : Tomatoes, in Tamil)  

3 cups treated Nutrela

1 ˝ cubed tomatoes

1 tsp. ginger-garlic paste

4 tbs. chopped coriander leaves

2 tsp. coriander powder

1 ˝ cups grated coconut

2 tbs. wheat flour

˝ cup raw Nutrela chunks

1 /1/4 cups finely chopped onion

2 sprigs curry patta

2 tbsp. salt

1 tsp. cumin powder (optional)

1 ˝ tsp. chili powder

2 tbs. oil

1.      Apply half-tablespoon oil, chili powder. One tsp. salt, coriander powder (and cumin powder, if used) to the Nutrela chunks Sautéd. Keep for 15 minutes to half an hour. Sauté in ˝ tbs. before adding to gravy.

2.      Heat oil, fry onion with curry patta adding ginger-garlic paste, till transparent and soft.

3.      Puree tomatoes and coriander leaves and add to the onion with one-tsp. salt. Cook covered, add a little water and continue till well blended.

4.      Add Nutrela chunks and cook uncovered for about 10 min.

5.      Extract coconut milk (about 1-˝ cups) form the grated coconut, by grinding it with almost boiling water and squeezing out the milk, two times.

Cool the coconut milk, mix with wheat flour and add to the curry on a low flame. Stir continuously, while adding the coconut milk. Boil for a minute. Serve immediately.
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