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

  • Kathrikkai puli kuzhambhu
  • Poondu Kuzhambhu
  • 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        

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

    2. Love to have it wth curd rice

    3. Such a mouth watering the colour..

    4. Can we do this kozhumbu without garlic

    5. Super simple recipe... did it today. Thanks Jeyashri!

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

    7. Superb dish I had it with rice it was excellent...

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

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