Sri Lanka Thakkali (Curried Tomatoes)
Thakkali is a Sri Lankan curried tomato dish simmered in coconut milk with cumin, fenugreek, cinnamon, and curry leaves. A tangy, creamy vegetarian side ready in 40 minutes.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minTomatoes are the star here, not just a supporting player, and this Sri Lankan thakkali curry gives them the spotlight they deserve.
Quartered tomatoes cook down with fried onions, curry leaves, and fenugreek until they soften and release their juices. Cumin, turmeric, chili, and a whole cinnamon stick build a warm spice base that wraps around the natural acidity of the fruit.
Thick coconut milk goes in at the end, melting into the tomato juices to create a creamy, tangy gravy with a gorgeous orange hue.
This is a vegetarian side that punches well above its weight on any rice-and-curry spread.
Chef Tips
- Use ripe, juicy tomatoes for the best flavor since they break down into a naturally thick sauce
- Fry the curry leaves and fenugreek first to bloom their oils and unlock deeper flavor
- Do not stir too aggressively once the tomatoes soften; you want some chunks to remain for texture
- Serve alongside drier dishes like pol mallum or fried fish to balance the sauciness
Ingredients
Directions
Wash and cut the tomatoes into quarters.
Chop the onion and chile.
Heat the oil and stir fry the onion, curry leaves, and fenugreek for 2 to 3 minutes.
Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chile powder and paprika powder and cook for a few minutes until tender.
Add the coconut milk, bring to the boil and simmer until the gravy thickens.
Discard the cinnamon stick before serving.
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