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