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!
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.
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 tbsp 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.
- 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 purée 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 tbsp sesame oil to the saucepan.
- To the hot oil, add 1/2 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 1/2 tsp fenugreek seeds, 10-15 curry leaves. Sauté for a minute or until the fenugreek seeds have browned (careful not to burn the fenugreek seeds).
- Add the chopped shallots and chopped garlic. Sauté until the onions and garlic have caramelized or browned on the edges.
- Add the shallot-coconut paste to the saucepan. Sauté for a minute, then add 1/8 tsp asafoetida powder, 1/4 teaspoon turmeric powder, 1 tsp Sambar Powder. Sauté to get heat on the masala powders.
- Add 1 tsp 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.
Recipes you might like:
- Sweet and Spicy Beetroot Chutney recipe (Vegetarian / Vegan)
- Banana Blossom fritters recipe (Vegetarian / Vegan)
- Restaurant-style Cheese Corn Balls recipe
Tomato Curry | Thakkali Kulambu
Equipment
- Blender
- Skillet/ Saucepan
Ingredients
For roasting:
- 2 tbsp 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 tbsp sesame oil
- 1/2 tsp black mustard seeds
- 1/2 tsp fenugreek seeds
- 10-15 curry leaves
- 1/4 tsp turmeric powder
- 1/8 tsp asafoetida powder
- 1 tsp Sambar Powder
- 1 tsp 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 sauté 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. Sauté for a few seconds until the fenugreek seeds begin to brown.
- Tip in the quartered shallots and chopped garlic. Sauté until it begins to brown.
- Now add the ground shallot-coconut paste and sauté 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!
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.
Made this? Got doubts? Let me know what you think in the comments below!
