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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
AuthorSharmilee J


  • 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


  • 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.



  • 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
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