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!

Course Curries

Cuisine South Indian

Keyword Tomato Curry, Tomato gravy

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 216kcal

Author Niveditha

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.

Nutrition