Thakkali kochi is another recipe from my native place Virudhunagar.It is prepared by grinding tomatoes with coconut and fennel seeds,then sauteed with shallots,green chilies,ginger and garlic that makes it so spicy and flavorful.The tomatoes need not be blanched,it can be just ground fresh with the seeds.It is a popular recipe which is specially served for engagement in Virudhunagar.This poriyal recipe tastes good with PARUPPU recipes like PARUPPU KEERAI KULAMBU and PARUPPU KULAMBU with just rice,ghee and pappad.

PREPARATION TIME : 5 MINS

COOKING TIME : 25 MINS

SERVES : 3

INGREDIENTS

TO GRIND

5 tomatoes

3 pieces of coconut

2 tsp fennel seeds

OTHER INGREDIENTS

10 shallots (chopped)

1-2 green chilies (chopped)

5 cloves of garlic (chopped)

An inch ginger (grated)

A sprig of curry leaves

1-2 tsp red chilly powder

1 tsp turmeric powder

1 & 1/2 cups water

1/2 tsp mustard seeds

1/2 tsp urad dal

2 tbsp sesame oil

Salt as required

METHOD

Grind tomatoes,fennel seeds,coconut without salt and water.

Heat oil in a pan ,add mustard seeds,urad dal and let it splutter.Then add shallots,green chilies,curry leaves and saute for 2 mins in low flame.

Now add the ground tomato mixture,1 & 1/2 cups water,chilly powder,turmeric powder,salt and let it boil.

When it starts to boil,reduce the flame to low ,close it with a lid and let it cook for 20-25 mins in low flame or until it thickens and leave the sides.

Serve with steamed rice,dal and pappad.

TAKE CARE TIPS

Adjust the spice level according to your taste.

You can add 1/2 cup coconut milk for coconut.