Chettinad Thakkali Kulambu / Kuzhambu, Tomato kulambu

Chettinad Thakkali Kulambu or Kuzhambu with step by step pictures and video instructions 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.

What is Chettinad Thakkazhi Kuzhambu?

This is nothing but a tomato curry from the Chettinad cuisine. The South Indian Chettinad cuisine is very unique. You will find a lot of amazing dishes from this Tamil Nadu region.

What are the ingredients required to make the Chettinad thakkali curry?

All we need are the spices, onion, coconut, tamarind, and tomato. We have to grind the spices along with onion and coconut.

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.

What is the method for making this Chettinad tomato curry?

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.

Step By Step Pictorial of making the chettinad thakkali kulambu

1. First, take the whole spices in a pan and add the small onions and coconut. Fry till the coconut turns lightly brown on the sides.

2. Allow the spices to cool down and transfer them to a mixie jar. Add little water if ncessary.

3. Grind to make a paste. Set aside this spice paste.

4. Heat oil in a pan and add mustard seeds. Allow them to splutter and add the onion, curry leaves. Fry for a minute.

5. Add the spice paste now. Fry well till all the masala is fried well.

6. Next, add the tomato, turmeric powder and salt.

7. Cook till the tomato is soft and tender. Add in the tamarind water.

8. Add the coriander leaves in the chettinad thakkali kulambu.

9. Bring it to a boil and serve hot.

For more similar recipes:

• Milagu Rasam Recipe
• Tomato Rasam Recipe
• Bhindi ka Salan
• Pasi Paruppu Kulambu

How to make Chettinad Thakkali Kulambu / Kuzhambu, Chettinad Tomato Curry

Chettinad Thakkali Kulambu / Kuzhambu, Tomato kulambu

Fareeha

Chettinad Thakkali Kulambu or Kuzhambu is a very versatile and tasty gravy. It goes well with hot plan rice. (pawsitivelyintrepid.com) Not difficult to make, this gravy is very yummy.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Indian Vegetarian

Cuisine South Indian

Servings 6 people

Calories 99 kcal

Ingredients

  

For the paste

• 1/2 cup small onions / sambar vengayam chopped
• 2 tsp cumin seeds / jeera
• 1 tsp fenugreek seeds / methi dana
• 1 tsp coriander seeds
• 2 whole dry red chilli
• 1/2 cup coconut cut into small pieces

For the gravy

• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp chopped garlic
• 1 sprig curry leaves
• 4 – 5 tomatoes chopped
• 1/2 tsp turmeric powder
• salt to taste
• lemon sized ball tamarind soaked in water
• 3 tbsp coriander leaves / cilantro finely chopped

Instructions

 

Making the paste

• Add cumin seeds, fenugreek seeds, coriander seeds, whole red chili, onion, and coconut. Cook 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.

Making the gravy

• 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.

Video

Notes

• Use small onion if you find them. Otherwise, even the normal onions will do fine.

Keyword chettinad recipe, thakkali kulambu

Signing off until next time,

Fareeha.

This recipe was originally published in September of 2016.  New, Image, Step by step photos and video have been added for better understanding. The recipe has been made printable in November 2018.

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