Assalamu’alaikum warahmatullahi wabarakatuh
Chettinad Thakkali Kulambu or Kuzhambu is a very versatile and tasty gravy. It goes well with hot plain rice. Not difficult to make, this gravy is very yummy and delicious.
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After you grind the onion coconut paste, it is a breeze to make this chettinad thakkali kulambu. Unlike it’s other counterparts, this dish is not heavy on spices. We would use minimal spices for making this gravy.
However it’s the method that is pretty unique to this dish. We would first roast the onion with spices and coconut. After it cools down, we grind it and set this aside. Later we cook the tomato and add this ground paste to it. And bingo!! Our delicious Chettinad Thakkali Kulambu or Kuzhambu is ready.
It tastes best when served with some hot plain steamed rice. But you can even serve it with Idli or Dosa.
The South Indian Chettinad cuisine is very unique. You will find lot of amazing dishes from this Tamil Nadu region. And me, being a typical girl from Chennai, the South Indian capital of Tamil Nadu, love exploring this cuisine. I can never get enough of this South Indian cuisine. And hence you will find a lot of this cuisine from the regions of Tamil Nadu.
Kulambu is nothing but gravy in Tamil. Or we would rather pronounce it as “kuzhambu”. If you can get that right. Pronouncing this Tamil word is more like a tongue twister. The “zha” sound is pretty like a tongue twisting puzzle.
But regardless of how we pronounce it, it tastes pretty awesome. You can serve this with some plain hot rice and with appalam or papad as a side. That is all that we need to make a whole meal.
Let’s get started with Chettinad Thakkali Kulambu / Kuzhambu, Chettinad Tomato Curry
- 1 tbsp oil
- 1 cup small onions / sambar vengayam chopped
- 1 tsp chopped garlic
- 2 tsp cumin seeds / jeera
- 1 tsp fenugreek seeds / methi dana
- 1 tsp coriander seeds
- 2 whole dry red chilli
- 1/2 cup coconut grated
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 4 - 5 to matoes finely chopped
- 1/2 tsp turmeric powder
- salt to taste
- 1 tbsp tamarind paste
- 3 tbsp coriander leaves / cilantro finely chopped
Heat oil in a pan and add onions. Fry till translucent.
Add garlic, cumin seeds, fenugreek seeds, coriander seeds, whole red chilli and coconut. Cook for couple of more minutes till a nice aroma emanates from it and the coconut lightly changes it's color.
Switch off the flame and allow it to cool. Add some water and blend to make a paste.
Heat oil and add mustard seeds. Fry till it splutters.
Add the curry leaves and tomatoes. Cook till the tomatoes are soft and pulpy.
Throw in the turmeric powder, salt and the blend paste.
Add the tamarind paste and stir well to dissolve. Add required amount of water.
Bring it to a boil and add coriander leaves. Cook on low flame for 5 more minutes.
Remove from stove and serve hot with some plain rice and papad.
Signing off until next time,
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