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Thakkali kuzhambu recipe | south indian kulambu recipes

by Jeyashris Kitchen
thakkali-kuzhambu
Thakkali kuzhambu is in my to do list for a long time. This  South Indian Kuzhambu recipe i have tasted in restaurants and in friend’s place few times . As i saw nice ripe tomatoes in the market 2 days back ,wanted to try a recipe with Tomato. My sister make this very well and asked her the recipe over phone and tried it yesterday for lunch. It turned out very well and was quite flavourful too.
Check out my

Ingredients

Thakkali kuzhambu

  Preparation Time : 10 mins | Cooking Time : 20 Mins |   Serves : 4-5

     Tomato    2
     Small onion  7
     Garlic  3 pods
     Ginger 1 small piece
     Fennel seeds| Sombu  1/2 tsp
     Grated Coconut    1 tblsp
     Oil   2 tsp
     Red chilli powder   1 tsp
     Coriander powder    1/2 tsp
     Turmeric powder  1/4 tsp
     Salt   As needed
     Mustard seeds    1/4 tsp
     Curry leaves   few        

Tomato-gravyMethod:
  • Take out the skin of onion and and cut them into small. Chop the tomato finely.
  • Take out the skin of garlic and ginger.
  • In a pan add 1 tsp of oil and add the chopped onions, garlic and ginger.
  • Add in the fennel seeds. Switch off the flame and add the coconut.
onion+garlic roast
  • Saute the chopped tomatoes till it turns mushy. Allow this to cool.
cook-tomato tomato
  • Grind the onion mixture and tomato mixture into a fine paste.
to grind grind-paste
  • In a pan add oil and add in the mustard seeds and curry leaves. Add the ground masala and add 1 to 2 cups of water. Add turmeric powder, salt, red chilli powder and coriander powder.
  • Allow this to boil for 10 minutes in a medium low flame till the raw smell of the powders disappear. Switch off the flame.
thakkali-kuzhambhu thakkali - kuzhambhu
  • Serve hot with  plain rice.

Thakali-kuzhambhu
Notes:

  • You can skip the step of grinding the tomatoes and grind only the onion, garlic mixture. Since i don’t like the tomato chunks i ground the tomatoes.
  • You can add pattai, cloves,bay leaf and one elachi while tempering the mustard seeds.
  • You can replace fennel with cumin seeds too.

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10 comments

Kaveri Venkatesh November 7, 2014 - 11:06 am

Looks absolutely delicious Jeyashri. .would love to have with some rice

Reply
AparnaRajeshkumar November 7, 2014 - 12:07 pm

Love to have it wth curd rice

Reply
vidhya srinivasan November 28, 2014 - 5:38 pm

Such a mouth watering recipe..love the colour..

Reply
Subarna Murugaraj May 18, 2015 - 6:01 am

Love it….. wanna try

Reply
Akila Dilip December 30, 2015 - 2:52 am

Can we do this kozhumbu without garlic

Reply
Kapil Subramani May 30, 2016 - 10:08 am

Super simple recipe… did it today. Thanks Jeyashri!

Reply
Settai Murugan June 6, 2016 - 3:22 pm

Today this is our side dish for poori.. wonderful and yummy….

Reply
Jemil Victoria August 1, 2016 - 5:32 pm

Superb dish I had it with rice it was excellent…

Reply
Deepa Rangarajan March 19, 2017 - 6:24 am

I may have to avoid garlic. Will be good with idlis also I guess!?

Reply
jeyashri suresh March 20, 2017 - 2:49 am

yes you can avoid but do not skip the fennel seeds.

Reply

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