Friday 17 January 2020

Thakkali Kuzhambu/Tomato Kuzhambu/Kongu Thakkali Kuzhambu/Coimbatore Style Thakkali Kuzhambu

Kongu Thakkali Kuzhambu – is a super delicious, spicy and tangy kuzhambu/gravy made with perfect blend of ground spices. I have already posted another easy version of Thakkali Kuzhambu which my mother makes quite often. Do check it out in the link. Do try out this Thakkali Kuzhambu and post your comments here. Meanwhile do check out other interesting South Indian Kuzhambu varieties here and Dals/Sambar/Kootus here.

Here’s how to make Kongu Thakkali Kuzhambu with step by step photos…

To Make Masala Paste
2 tbsp
Dry Red Chillies
Fennel Seeds/Sombu
1 tsp
Cumin Seeds/Jeeragam
1 tsp
Coriander Seeds/Dhaniya
1 tbsp
Whole Black Pepper/Milagu
1 tsp
Fried Gram/Pottu Kadalai
2 tbsp
2 finely chopped
Garlic Cloves
6-7 finely chopped
½ cup/12-14 pieces
One small candy size ball
Curry Leaves/Karuvepilai
As needed

For Gravy/Kuzhambu
1 tbsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
¼ tsp
1 finely chopped
Green Chillies
2 slit lengthwise
Turmeric Powder
½ tsp
As needed
Curry Leaves
Coriander Leaves/Cilantro
1-2 tbsp finely chopped
I have used Thalippu Vadagam- 1 tsp instead of mustard and cumin seeds for tempering.
Preparation Time: 10-12 minutes                Recipe Category: SouthIndian Gravy
Cooking Time: 25-30 minutes                       Recipe Cuisine: South Indian
Author: Priya Anandakumar


To Make Masala Paste

Heat 2 tbsp oil/nallaennai in a kadai, add dry red chillies and curry leaves and fry well until the curry leaves become crispy.

Add 1 tsp of fennel seeds and fry until nice aroma arises.

Add black pepper, coriander seeds and fry well until nice aroma arises.

Add finely chopped onions, garlic, salt and sauté well until they turn to golden brown color.

Now add the chopped tomatoes and fry well until they turn mushy.

Add fried gram/pottukadalai, coconut pieces, tamarind and mix well for about 30-40 seconds of switch off the stove.

Let the whole mixture cool down completely, grind it well to fine paste with required water.

To Make Thakkali Kuzhambu

Heat 1 tbsp of oil/nallaennai in a kadai/pan, splutter mustard seeds, cumin seeds, perungayam/asafoetida, curry leaves and fry well for about 20 seconds. I have used thallippu vadagam instead of mustard seeds and cumin seeds for tempering.

Add finely chopped onions, green chillies and saute well until they turn to golden brown colour.

Now add the ground masala paste to the onions. Add 1- 1 ½ cup of water and adjust the consistency.

Add required salt, turmeric powder and let it boil well for about 5-7 minutes.

After required consistency is reached, add finely chopped cilantro and switch off the stove.

Yes, delicious and one finger-licking Thakkali Kuzhambu is ready to be enjoyed. Serve it along with steam cooked white rice or as side dish for idlis, dosas, uthappams, chapathis etc.

Thank you all for visiting my space, please come back again for more traditional and authentic South Indian Kuzambhu Varieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

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Priya Anandakumar