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    You are here: Home / Sharmis Passions / Thakkali Kuzhambu | Tomato Kulambu

    Thakkali Kuzhambu | Tomato Kulambu

    March 1, 2021 by Sharmilee J Leave a Comment

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    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

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

    Table of Contents
    1 About Thakkali Kulambu Recipe
    2 Thakkali Kuzhambu | Tomato Kulambu
    3 Expert Tips
    4 Serving & Storage

    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.

    I tried it in my new Meyer Centennial series kadai 26 cm. There is a giveaway going on here, so do participate and get a chance to win a Meyer Centennial fry pan. Have posted my complete review about this kadai here.

    • 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 seperates. Drizzle gingelly oil , mix well boil for a minute then switch off.

    Other Related Recipes

    • Tomato kurma
    • Tomato rice
    • Poondu kuzhambu
    • Onion tomato chutney

    Thakkali kuzhambu recipePin

    If you have any more questions about this Thakkali Kuzhambu do mail me at [email protected] 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.

    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 mins
    Cook Time15 mins
    Total Time30 mins
    Servings3
    AuthorSharmilee J

    Ingredients

    • 2 tbsp oil
    • 1 tbsp sambar powder
    • 1 tsp gingelly oil
    • salt to taste

    To temper:

    • 1/2 tsp 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 tbsp fried gram dal
    • 3 tbsp 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
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    Thakkali Kuzhambu Recipe Step by Step

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

    Pin

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Thakkali kuzhambu recipePin

    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 recipePin

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

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