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You are here: Home / Sharmis Passions / Thakkali kuzhambu recipe

Thakkali kuzhambu recipe

March 1, 2021 by Sharmilee J Leave a Comment

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Thakkali kuzhambu a quick side dish for idli,dosa, chapathi, rice and it goes well with even pulao, mild variety rice etc.

Thakkali kuzhambu recipe

Thakkali kuzhambu recipe with step by step pictures and video. Kongu style thakkali kulambu with tomatoes as the main base for the gravy.

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.

About this thakkali kuzhambu recipe:

  • 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

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

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Thakkali kuzhambu recipe

Thakkali kuzhambu a quick side dish for idli,dosa, chapathi, rice and it goes well with even pulao and mild variety rice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings3
AuthorSharmilee J

Ingredients

  • 2 tbsp oil + if needed
  • 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 hot with idli, dosa etc.

Notes

  • I used bangalore tomatoes fully but amma says 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Thakkali kuzhambu recipe video


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

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

Step by step method to make thakkali kuzhambu :

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

My tips while making thakkali kuzhambu recipe :

  • 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.

Thakkali kuzhambu recipe

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Filed Under: Kolambu and Sambars for rice, Recent Posts, Sharmis Passions, sidedish for chapathi, Sidedish For Dosas, Sidedish for Idli, sidedish for poori, sidedish for rice

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