• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Sharmis Passions / Thakkali Kuzhambu | Tomato Kulambu

    Thakkali Kuzhambu | Tomato Kulambu

    Last Updated On: Mar 21, 2025 by Sharmilee J

    6
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Thakkali Kuzhambu is a delicious yummy gravy made by grinding tomato & coconut into a paste and cooking it with tempered spices, onion & garlic. Thakkali Kuzhambu Recipe is quick and easy to make and a no veggie recipe. How to make Thakkali Kuzhambu is explained in this post with step by step pictures and video.

    Thakkali kuzhambu recipe

    Kongu Style Thakkali Kulambu with tomatoes as the main base for the gravy.

    About Thakkali Kulambu Recipe

    Kongu thakkali kuzhambu a tasty sidedish to go with idli, dosa, oothapam, paniyaram and even chapathi. This is a popular dish in the Kongunadu cuisine. Being a Coimbatorian, I have tasted this sidedish since my childhood and its one of my most favourites.

    Thakkali kuzhambu is a favorurite for many and each household in Coimbatore has a slight variation to this popular curry. This thakkali kuzhambu recipe is from my grandmother, passed it onto my mother from whom I got this recipe now.

    • Roasting tomatoes : Choose medium sized ripe juicy tomatoes. I used bangalore tomatoes, but you can use any variety for this recipe. First roast tomatoes in oil until the skin shrinks and tomatoes turn slightly mushy. Cool down and set aside.
    • Preparing the masala : Now add tomatoes along with cinnamon, cloves, coconut and  fried gram dal. Make a paste along with water and set aside.
    • Temper & Boil : Heat oil, temper the ingredients listed under ‘to temper’ let it crackle then add onion, garlic , curry leaves saute until golden then add the prepared masala. Mix well, let it boil until raw smell leaves and oil separates. Drizzle gingelly oil , mix well boil for a minute then switch off.

    Other Related Recipes

      • Tomato kurma
      • Tomato rice
      • Poondu kuzhambu

    Thakkali kuzhambu recipe

    If you have any more questions about this Thakkali Kuzhambu do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Thakkali Kuzhambu ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    ThakkaliKuzhambu1
    Print Recipe Pin Recipe

    Thakkali Kuzhambu | Tomato Kulambu

    Thakkali Kuzhambu is a delicious yummy gravy made by grinding tomato & coconut into a paste and cooking it with tempered spices, onion & garlic. Thakkali Kuzhambu Recipe is quick and easy to make and a no veggie recipe. How to make Thakkali Kuzhambu is explained in this post with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Servings3
    AuthorSharmilee J

    Ingredients

    • 2 tablespoon oil
    • 1 tablespoon sambar powder
    • 1 teaspoon gingelly oil
    • salt to taste

    To temper:

    • 1/2 teaspoon jeera
    • few curry leaves
    • 4 nos garlic
    • around 20 nos small onion

    To grind:

    • 5 medium sized tomatoes
    • 1/2 inch cinnamon
    • 2 nos cloves
    • 1.5 tablespoon fried gram dal
    • 3 tablespoon coconut

    Instructions

    • Roast tomatoes in oil.
    • Roast until the outer skin shrinks and is slightly mushy. Set aside to cool.
    • To a mixer jar add roasted tomatoes along with coconut, fried gram dal, cinnamon and cloves.
    • Add little water and grind it to a semi fine paste.
    • This is the texture of the paste. Set aside.
    • Heat oil in a kadai : Add jeera let it crackle then add onion, garlic and curry leaves. Saute until golden.
    • Now add sambar powder andr required salt.
    • Give a quick saute and let it bubble upfor few seconds.
    • Immediately add tomato paste along with mixer rinsed water. I added 1 cup water.Adjust consistency accordingly.
    • Give a quick mix and let it boil.
    • Cover with lid partially - let it boil and cook.
    • Cook until raw smell leaves and oil starts to seperate. The aroma of thakkali kuzhambu is so amazing.
    • Finally add gingelly oil, give a quick mix.
    • Boil for a minute or until oil seperates like shown. Switch off.
    • Serve Thakkali Kulambu hot with idli, dosa etc.

    Video

    Notes

    • I used Bangalore tomatoes fully but amma suggests to use a mix of country and Bangalore tomatoes.
    • If you don't have sambar powder add red chilli powder and coriander powder.
    • Roasting tomatoes well is a must otherwise raw smell will be there in the gravy.
    • It keeps well for 3 days in fridge also gives nice quantity hence best for a large group of gatherings.
    Nutrition Facts
    Thakkali Kuzhambu | Tomato Kulambu
    Amount Per Serving (75 ml)
    Calories 273 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 3g19%
    Trans Fat 0.05g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Sodium 1315mg57%
    Potassium 883mg25%
    Carbohydrates 34g11%
    Fiber 10g42%
    Sugar 14g16%
    Protein 7g14%
    Vitamin A 1972IU39%
    Vitamin C 178mg216%
    Calcium 115mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    Thakkali Kuzhambu Recipe Step by Step

    1. Roast tomatoes in oil.Thakkali kuzhambu recipe roast tomatoes

    2.Roast until the outer skin shrinks and is slightly mushy. Set aside to cool.Thakkali kuzhambu recipe until skin shrinks

    3.To a mixer jar add roasted tomatoes along with coconut, fried gram dal, cinnamon and cloves.Thakkali kuzhambu recipe add ingredients to blender

    4.Add little water and grind it to a semi fine paste.grind to a smooth paste

    5.This is the texture of the paste. Set aside.texture

    6.Heat oil in a kadai : Add jeera let it crackle then add onion, garlic and curry leaves. Saute until golden.temper items

    7.Now add sambar powder andr required salt.add sambar powder, required salt

    8.Give a quick saute and let it bubble upfor few seconds.quick saye

    9.Immediately add tomato paste along with mixer rinsed water. I added 1 cup water.Adjust consistency accordingly.add tomato paste

    10.Give a quick mix and let it boil.quick mix

    11.Cover with lid partially – let it boil and cook.Thakkali kuzhambu recipe cover with lid partially

    12.Cook until raw smell leaves and oil starts to seperate. The aroma of thakkali kuzhambu is so amazing.cook till oil seperates

    13.Finally add gingelly oil, give a quick mix.add gingelly oil give a good mix

    14.Boil for a minute or until oil seperates like shown. Switch off.Thakkali kuzhambu recipe boil and switch off

    Thakkali kuzhambu ready. Serve hot with idli, dosa etc.

    Thakkali kuzhambu recipe

    Expert Tips

    • I used bangalore tomatoes fully but amma says to use a mix of country and bangalore toamtoes.
    • If you don’t have sambar powder add red chilli powder and coriander powder.
    • Roasting tomatoes well is a must otherwise raw smell will be there in the gravy.
    • It keeps well for 3 days in fridge also gives nice quantity hence best for a large group of gatherings.

    Serving & Storage

    • You can serve thakkali kuzhambu with idli, dosa, oothapam, paniyaram, chapathi or even with rice.
    • It keeps well in room temperature for a day and for 3 days if refrigerated.

    Thakkali kuzhambu recipe


    6
    Shares

    Filed Under: For chapathi,parotta,poori, For Idli, Dosa, Kuzhambu - Indian Curries, Recent Posts, Sharmis Passions, sidedish for poori, Updated

    Reader Interactions

    5 from 5 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Cardamom Milk | Elachi Milk
    • Kara Kulambu Recipe (Kara Kuzhambu)
    • Chettinad Kavuni Arisi Sweet Recipe
    • Macaroni Salad Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.