Thakkali Mezhukkupuratti is one of the simple dish from Kerala which is a tomato stir-fry, made from slices of fresh and tender tomatoes cooked with slices of red onions, green chili (Koda Mulaku) and spices such as Kadugu (black mustard seeds) and the Curry Leaves.
Thakkali is the Malayalam word for Tomato
This is one of the super delicious dishes which my family friend in Allepey in Kerala, India cooks when budget for meat and other vegetables are already not enough. Tomatoes are cheap and yet she can make it a tasty dish for her family.
Thenga Chammanthi is Coconut Chutney and also refers to one of the many kinds of Chutneys in Kerala which is made from fresh grated Thenga (Coconut meat) grinded with other ingredients, such as Inji (ginger), Tamarind, Chumannulli (shallots/pearl onions), Kanthari Mulaku (bird’s eye chillies), salt until it turns into a paste, then Kadugu (black mustard seeds) and Curry leaves are added.
Here is my "adopted Mom" in Allepey, Kerala, India grinding Thenga and spices in the traditional grinders used to make Chammathi called Ammikallu (Please see related article on Ammikallu)
Below are pictures of Thenga Chammanthi served with Dosa and Chappati
Thenga Chammanthi after its formed into a ball
Thenga Unda refers to coconut ball fritters from Kerala, India. It is made from freshly grated coconut, mixed with jaggery, ghee and cardamom powder then form into balls then deep-fried in Coconut Oil until golden brown.
Thenga and Unda , is the Malayalam words for Coconut and Balls, respectively.