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Kongu Thakkali aati kaachina kuzhambu

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 55 mins
  • Yield: 6 servings 1x


Thakkali aati kaachina kuzhambu is a popular side dish served with idli in the Kongunad region of Tamilnadu. The curry is made by roasting and grinding spices, tomatoes and coconut which is then simmered to form a thick sauce.



For the masala paste

  • 2 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black pepper
  • 2 dried red chillies
  • 10 small onions (Indian shallots), chopped
  • 5 cloves garlic
  • 1 sprig curry leaves
  • 45 medium very ripe tomatoes, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sambar powder
  • 1/2 cup fresh shredded coconut

For the tempering

  • 1 teaspoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 2 sprig curry leaves
  • 5 small onions (Indian shallots), thinly sliced


  1. Heat oil in a pan and add in the spices. Add in the chopped small onions and garlic. Add in the curry leaves. Saute the onions till its nicely caramelized and brown.
  2. Add in the roughly chopped tomatoes, salt, turmeric powder and sambar powder. Let the tomatoes cook for 5-6 minutes on a medium flame till the tomatoes are cooked and mushy.
  3. Add in the fresh shredded coconut and saute for five minutes more. Switch off the flame and allow the mixture to cool.
  4. Grind the mixture with a cup of water to a smooth paste.
  5. Heat oil in a pan and add in the mustard seeds, curry leaves and finely sliced small onions.
  6. Saute till the small onions are nicely brown. Once the onions are brown, add in the ground paste.
  7. Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
  8. Simmer the gravy for 10 minutes.
  9. Serve with idli.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu