Thakkali Kuzhambu (Tomato Kurma)
Thakkali Kuzhambu is a tangy and flavorful South Indian tomato-based curry, perfect with idli or dosa. Made with ripe tomatoes, onions, tamarind, and aromatic spices, it has a rich, slightly thick consistency. The blend of mustard seeds, curry leaves, and gingelly oil enhances its authentic taste, making it a deliciously comforting accompaniment.
Servings: 4 people
Calories: 84kcal
Equipment
- 1 Mixer Grinder
- 1 Heavy Bottomed Pan
Ingredients
For Spice Paste
- 1 tablespoon Cooking Oil preferably Gingely Oil
- 1 teaspoon Fennel Seeds
- 1 teaspoon Jeera
- 1 tablespoon Coriander seeds
- 1 teaspoon Whole black pepper
- 2 nos Red Chili
- 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 sprig Curry leaves
- ¼ cup Grated Coconut
- 1 small candy size Tamarind
For the Kuzhambu
- 2 tablespoon Cooking Oil preferably Gingely Oil
- 1 nos Onion big size, chopped roughly
- 4 nos Tomato big size, chopped roughly
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt
Tempering
- 1 tablespoon Cooking Oil preferably Gingely Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel Seeds
- 1 sprig Curry leaves
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 1 handful Coriander Leaves chopped
Instructions
- Heat oil in a pan. Add fennel seeds, cumin seeds, black pepper, coriander seeds, red chili, roasted channa dal, and curry leaves. Sauté for 1-2 minutes until fragrant over a medium flame.1 tablespoon Cooking Oil, 1 teaspoon Fennel Seeds, 1 teaspoon Jeera, 1 tablespoon Coriander seeds, 1 teaspoon Whole black pepper, 2 nos Red Chili, 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 1 sprig Curry leaves
- Now, add grated coconut and tamarind. Sauté until the coconut turns golden brown, then transfer the mixture to a mixer grinder.¼ cup Grated Coconut, 1 small candy size Tamarind
- Heat oil in a pan over medium heat. Once hot, add chopped onions and sauté until translucent. Then, add chopped tomatoes, turmeric powder, and salt, mixing well. Cover and cook until the tomatoes turn soft and mushy. Transfer the mixture to a mixer grinder.2 tablespoon Cooking Oil, 1 nos Onion, 4 nos Tomato, ¼ teaspoon Turmeric Powder, 1 teaspoon Salt
- Once the ingredients have cooled, grind them into a smooth paste and set it aside.
- Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter. Then, add fennel seeds and curry leaves, stirring well to combine.1 tablespoon Cooking Oil, 1 teaspoon Mustard seeds, 1 teaspoon Fennel Seeds, 1 sprig Curry leaves
- Add the ground spice paste to the pan and mix well. Add water to adjust the consistency, then add red chili powder and salt. Stir to combine and let the mixture cook on medium flame for about 5 minutes.1 teaspoon Red Chili Powder, 1 teaspoon Salt
- Finally, sprinkle chopped coriander leaves and turn off the stove. Serve the dish with hot idli or dosa.1 handful Coriander Leaves
Video
Notes
Here are some tips to make a delicious Thakkali Kuzhambu:
- Use Ripe Tomatoes: For a rich, tangy flavor, always use ripe, juicy tomatoes. They add the perfect balance of sweetness and acidity to the gravy.
- Roast the Spices: Lightly roast the spices like mustard seeds, fennel seeds, and cumin to bring out their full flavors before adding them to the gravy.
- Tamarind: Use fresh tamarind pulp for a more authentic taste. If using tamarind extract, make sure to adjust the quantity based on its strength.
- Add Gingelly Oil: Cooking Thakkali Kuzhambu with gingelly (sesame) oil enhances the dish’s authentic taste, giving it a richer flavor.
- Adjust Spice Level: You can adjust the spice level by adding more or less red chili powder or dried red chilies, depending on your preference.
- Cook the Tomatoes Well: Make sure to cook the tomatoes thoroughly until they turn soft and mushy for a smoother consistency in the gravy.
- Let it Simmer: Allow the kuzhamu to simmer for a few extra minutes on low heat for the spices to meld together and intensify the flavors.
- Garnish: Finish with a generous sprinkle of fresh coriander leaves for a burst of freshness.
- Consistency: Adjust the water to get the desired consistency. For a thicker gravy, reduce the water; for a thinner consistency, add more.
Nutrition
Serving: 1serving | Calories: 84kcal | Carbohydrates: 8.6g | Protein: 0.7g | Fat: 5.2g | Saturated Fat: 5.2g | Sodium: 10.3mg | Potassium: 116.8mg | Fiber: 1.4g | Sugar: -12g | Calcium: 43.2mg | Iron: 0.7mg