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Tomato kulambu| Thakkali Kulambu recipe

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Last updated on March 3rd, 2021 at 07:07 pm

Tomato kulambu known in Tamil Nadu as Thakkali Kulambu is an amazing gravy with tomatoes as both the main and the star ingredient, and it is really simple to make. This curry goes really well with South Indian Idlis, crispy dosas and bread!

tomato kulambu in a bowl served with crisp dosas

I don't like raw tomatoes, don't even like it partially cooked. Of course, my recent palate changes have accepted Salsa and sometimes in a burrito when tzatziki sauce is involved. It is maybe because I've grown up eating fully cooked tomato chutneys and curries like this tomato curry.

But please... don't quote me and roll your eyes if you ever see enjoying a raw tomato!

That could happen because my taste palate has much evolved in the past 10 years. If you see me enjoying a good Hasselback chicken with Gouda stuffed in it or slurping down Spaghetti Meatballs loaded with Parmesan, and I tell you I used to hate cheese, you would laugh at my face. It is true though, I used to hate any kinda cheese, paneer, tofu, and many foods actually. I was a very picky eater.

However, "as we mature our relationship matures" right? If this quote seems silly, then that means between you and me, I'm the nerd who watched How I met your mother LOL. Anyway, in my case, as I grew up my taste palate really grew. That being said, I still not adventurous enough to eat a grasshopper.

Tomato kulambu | Thakkali Kuzhambu:

I make this pretty much whenever we get bored of Chutneys. Lil A loves this gravy; it is only when I make this she happily dips crisp dosas in the curry and eats by herself.

This tomato kulambu / thakkali kuzhambu is slightly tangy and mildly sweet and the right amount of spicy. If you're into that, you'll love this tomato curry. I make it with a plump red plum tomato variety that doesn't have much flesh as compared to Roma tomatoes for example.

The kinda tomatoes are round and aren't oval in shape. You know I tried to find the variety's name but there are a million different names based on every location where it is farmed. These tomatoes definitely have a lot of seeds and it has a bit of sour taste to it.

roasted tomatoes in cast iron skillet

The sourness is what gives this tomato curry a really nice flavor. But I've tried making this with other varieties of tomatoes as well. Though there was a definite difference between flavor, the taste seemed the same more or less. So, with fleshier and sweeter tomatoes the sourness would be less.

Use whatever variety of tomato is available to you, just make sure it a slight sourness (definitely not bitter). The second most important ingredient here is shallots, it adds an amazing flavor and sweetness. Shallots blended with coconut gives a nice thick consistency to the tomato curry.

What to serve with this thakkali kuzhambu?

This Tomato Kulambu also known as Thakkali Kulambu in Tamil Nadu, is best for dosas, idlis and even garlic bread! This curry is more like a South Indian marinara sauce. When serving with dosas, it is perfect with crispy roasts.

How to make this tomato curry / thakkali kuzhambu?

  • Quarter about 5 medium-sized tomatoes ( 300-350g).
  • Halve the shallots ( 100 g).
  • Soak 50 g frozen or fresh shredded coconut in 50 ml hot water. (If using fresh coconut, soak it in warm water).
  • Heat a thick-bottomed skillet or a cast-iron skillet. Add 2 tablespoon of sesame oil to the skillet. Once hot, add the quartered tomatoes and let it roast. Stir occasionally or if you notice too much browning.
thakkali kuzhambu in a ladle
  • What you should be looking for it visibly shrunken tomato skin and browned/blackened edges. At this stage, the flesh would be soft. Transfer the tomatoes to a plate to let it cool down.
  • To the same skillet, add the shallots and let it brown, stirring occasionally. Once the onions are browned and once they have a caramelized look, transfer it to another plate. Let it cool down.
  • Quarter a few more shallots ( 20 g) and 4 cloves of garlic ( 10 g). Set it aside.
  • Blend the tomatoes and transfer the purรฉe to a clean bowl.
  • Add the shallots to the same blender and add the soaked coconut shreds without the water. Blend until smooth. Set it aside. This paste is the thickening factor for this tomato curry.
Making the curry:
  • Place a clean saucepan on heat. Add 2 tablespoon sesame oil to the saucepan.
  • To the hot oil, add ยฝ teaspoon black mustard seeds, 3 cloves, and 1-inch cinnamon stick. Let the mustard splutter and the cloves get bigger in size (cloves absorb oil if you're wondering).
  • Add ยฝ teaspoon fenugreek seeds, 10-15 curry leaves. Sautรฉ for a minute or until the fenugreek seeds have browned (careful not to burn the fenugreek seeds).
  • Add the chopped shallots and chopped garlic. Sautรฉ until the onions and garlic have caramelized or browned on the edges.
  • Add the shallot-coconut paste to the saucepan. Sautรฉ for a minute, then add โ…› teaspoon asafoetida powder, ยผ teaspoon turmeric powder, 1 teaspoon Sambar Powder. Sautรฉ to get heat on the masala powders.
  • Add 1 teaspoon of salt (adjust to taste) and pour in the tomato puree. Give a quick stir and then add 500 ml of water. That may seem like too much water but essentially the curry should be of thin consistency. Also, some of the water will evaporate while boiling.
  • Let it boil for no less than 10 minutes, uncovered. Check the seasoning and add salt/pepper if necessary. Remove from heat and garnish with coriander leaves.

Serve this delicious South Indian tomato kulambu / thakkali kuzhambu hot with dosas/ idlis!

Recipe Courtesy: This tomato kulambu is a family recipe.

Notes:

  • Try to use plump round tomatoes which have a little bit of sourness. If you can't find them, make them with any of your favorite variety of tomato you like.
  • If using fresh coconut shreds, soak in warm water. Otherwise, if using frozen shredded coconut, soak in hot water for at least 10 minutes.
  • Ensure there is enough water while boiling to avoid scorching. Adjust consistency per your liking.
tomato kulambu / south indian thakkali kuzhambu in a bowl

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Tomato kulambu
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Tomato Curry | Thakkali Kulambu

Tomato curry known in Tamil Nadu as Thakkali Kulambu is an amazing gravy with tomatoes as the main and the star ingredient, and it is really simple to make. This curry goes really well with Idlis, crispy dosas!
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 minute min
Course: Curries
Cuisine: South Indian
Keyword: Tomato Curry, Tomato gravy
Servings: 4 people
Calories: 216kcal
Author: Niveditha
Rate/ Comment on this Recipe

Equipment

  • Blender
  • Skillet/ Saucepan

Ingredients

For roasting:

  • 2 tablespoon Sesame Oil
  • 300-350 g tomatoes , (varieties with a little sourness preferable)
  • 100 g shallots , peeled and washed

For the curry:

  • 50 g shredded coconut , thawed from frozen or fresh
  • 2 tablespoon sesame oil
  • ยฝ teaspoon black mustard seeds
  • ยฝ teaspoon fenugreek seeds
  • 10-15 curry leaves
  • ยผ tsp turmeric powder
  • โ…› teaspoon asafoetida powder
  • 1 teaspoon Sambar Powder
  • 1 teaspoon salt
  • 500 ml water
  • coriander leaves to garnish

Instructions

Roasting and blending:

  • Heat a skillet, add the sesame oil. Once the oil is hot, add the quartered tomatoes.
  • Roast the tomatoes on medium flame until the skin is shriveled and the edges begin to blacken.
  • To the same skillet, add the halved shallots and sautรฉ until it begins to brown and caramelize.
  • While the shallots are cooking, transfer the roasted tomatoes to a blender and blend it till smooth. Pour it into a clean bowl and set it aside.
  • Once the shallots are done, put them in the blender and add the shredded coconut. Blend the shallots and coconut to a smooth paste. Set it aside.

The curry:

  • Heat a saucepan with the sesame oil.
  • Once the oil is hot, add the cloves, cinnamon stick and mustard seeds. Wait until the cloves have bulged up and the mustard seeds start spluttering.
  • Add fenugreek seeds and the curry leaves. Sautรฉ for a few seconds until the fenugreek seeds begin to brown.
  • Tip in the quartered shallots and chopped garlic. Sautรฉ until it begins to brown.
  • Now add the ground shallot-coconut paste and sautรฉ for a minute.
  • Add the turmeric powder, asafoetida powder, sambar powder, and the salt. Stir and mix everything.
  • Finally, add the pureed tomatoes and the water.
  • Let it boil for 10 minutes or more if you need a thicker gravy.
  • Garnish with coriander leaves. Serve hot!
Nutrition Facts
Tomato Curry | Thakkali Kulambu
Amount Per Serving (4 people)
Calories 216 Calories from Fat 166
% Daily Value*
Fat 18.4g28%
Saturated Fat 5.8g36%
Polyunsaturated Fat 5.8g
Monounsaturated Fat 5.6g
Cholesterol 592mg197%
Sodium 355mg15%
Potassium 12.3mg0%
Carbohydrates 12.3g4%
Fiber 3.3g14%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Try to use plump round tomatoes which have a little bit of sourness. If you can't find them, make them with any of your favorite variety of tomato you like.
  • If using fresh coconut shreds, soak in warm water. Otherwise, if using frozen shredded coconut, soak in hot water for at least 10 minutes.
  • Ensure there is enough water while boiling to avoid scorching. Adjust consistency per your liking.
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! ๐Ÿ™‚

Made this? Got doubts? Let me know what you think in the comments below!

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Niveditha Sanjeev blogger at www.gingerskillet.com

Hey I'm Niveditha!

I'm a food blogger, food photographer, and self-taught baker based in Tamil Nadu, India. I created this blog to share easy and simple recipes that homecook can enjoy. I hope you find your new favorite recipe here. I'd love to connect with you if you have any doubts!

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