Thakkali Kuzhambu Recipe | Tomato Kuzhambu for Rice

Tomato Kuzhambu or Thakkali Kuzhambu is a simple, delicious and tangy curry made with boiled tomatoes. As I am not a big fan of tomatoes i usually skip adding more tomatoes in my recipes. But this is exceptional to it. This curry has an unique taste and goes well with rice. It also pairs good with idly, dosas. Just do a try and let me know your feedback.

You may also like my other kuzhambu recipes

• Paruppu Urundai Kuzhambu
• Pachai Payaru Kuzhambu
• Ennai Kathirikkai Kuzhambu
• Karunai Kizhangu Kuzhambu
• Pavakkai Puli Kuzhambu
• Vengaya Kara Kuzhambu
• Ladies finger Kuzhambu
• Green chilli Kuzhambu
• Brinjal Drumstick Kara Kuzhambu
• Vatha Kuzhambu

Thakkali Kuzhambu

Recipe Cuisine: South Indian | Recipe Category: Kuzhambu

Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 3

Ingredients:

Tomato - 4

Onion - 1 cup

Garlic - 5

Cinnamon - 1 stick

Mustard seeds - 1 tsp

Curry leaves - a sprig

Salt - to taste

Oil - 2 tblpsn

For paste:

Coconut - 1/2 cup

Fennel seeds - 1/2 tsp

Cumin seeds - 1 tsp

Coriander powder - 1 tsp

Chilli powder - 1.5 tblspn(adjust)

Turmeric - 1/2 tsp

Method:

Peel the skin of small onion and chop them into small pieces.

Bring water to boil and cook the tomatoes till its skin separates. Remove the skin and mash it with the back of the spoon.

Heat little oil in a pan, add fennel seeds and cumin seeds. When it crackles, add the coconut, coriander powder, chilli powder and turmeric powder. Sauté for a minute and switch off the flame.

Cool it and grind the mixture into a smooth paste adding little water.

In the same pan, add 2 tablespoon of oil and temper with cinnamon and mustards. When mustard seeds splitters, add garlic and curry leaves.

To this add chopped onion and fry till it becomes soft and the color changes.

Add in puréed tomatoes and cook for about 2 minutes.

Then, add the ground paste, salt and enough water. Bring it to boil for 10 minutes and put off the flame.

Serve with hot rice and raw banana fry.

Note:

• Adjust the chilli powder according to the tanginess of the tomato.

Pictorial:

Keep all your ingredients ready for tomato kuzhambu

In a pan, roast the fennel seeds, cumin, coconut for a couple of minute in low flame

Add coriander powder, chilli powder and turmeric powder. Saute for a minute and put off the flame

Cool the roasted ingredients

Grind them into a smooth paste adding little water

Bring water to boil in a vessel and cook the tomatoes till its skin separates

Peel the skin of the cooked tomatoes

Mash it with the back of the ladle to puree it

In the same pan, heat little oil and season with mustard seeds. Once mustard seeds starts to splutter, add cinnamon, cloves and curry leaves

Add chopped small onion and saute for few minutes

Stir fry till it becomes soft

Add the pureed tomato and cook for 2 minutes

Add salt to taste

Then, add the ground masala

and enough water. Cook for 10 to 15 minutes

Put off the flame and garnish with coriander leaves

Tomato kuzhambu is ready to serve.