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Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

Kongu Thakkali Kuzhambu – Kulambu – Coimbatore Style Tomato Kurma

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kongu-tomato-kuzhambu-coimbatore-style-kongunadu

Kongu Thakkali Kuzhambu – Kulambu –  Coimbatore Style Tomato Kurma

Kongu Thakkali Kuzhambu – Tamil style tomato kurma recipe for idli, dosa with coconut. Popular in Coimbatore. With step by step pictures.

Kongu Thakkali Kuzhambu – This is an amazing kurma for idli and dosa and is very popular in the kongu region of Tamilnadu. Thakkali Kuzhambu is an absolute favorite and every family in Coimbatore has a version of this curry in their repertoire. Juicy ripe tomatoes and coconut are the star of this dish. The spice that elevates it up is the fennel seeds. Its mild. There is a saying about tomato. “Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it into a fruit salad.” Thakkali Kuzhambu goes well with idli and dosa. This is how we do Kongu Thakkali Kuzhambu – Coimbatore Style Tomato Curry at our home.

We need really juicy and ripe tomatoes for Thakkali Kuzhambu.

kongu-tomato-kuzhambu-coimbatore-style-kongunadu-recipe-tomato

The spices are fried in oil along with onions and tomatoes and ground to a paste. We would need the following spices for our Kongu Thakkali Kuzhambu – Coimbatore Style Tomato Curry.

kongu-tomato-kuzhambu-coimbatore-style-kongunadu-recipe-spice masala

Heat oil in a pan and add in all the spices shown on the above spice plate at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.

kongu-tomato-kuzhambu-coimbatore-style-kongunadu-recipe-onion

Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.

kongu-tomato-kuzhambu-coimbatore-style-kongunadu-recipe-tomato-salt

Its time for coconut. Coconut gives this curry that rich smooth feel in the mouth and also gives body to the curry and makes it thick. Adding coconut in cooking is actually good for you. Never listen to someone who says otherwise. Read my recipe for south indian coconut chutney to know why.

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Add in the fresh shredded coconut and fry for a minute.

kongu-tomato-kuzhambu-coimbatore-style-kongunadu-recipe-coconut-masala

Remove off heat and let it cool slightly. When cool enough to handle, grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.

kongu-tomato-kuzhambu-coimbatore-style-kongunadu-recipe-grind

Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala. It will be very thick.

kongu-tomato-kuzhambu-coimbatore-style-kongunadu-recipe-tadka

Add in some water to the blender (upto 1.5 cups)  and add it back to the pan so the thick masala sticking in the blender doesn’t get wasted. Let it simmer for a minute. The Thakkali Kuzhambu masala is already well cooked. So a brief simmer is enough.

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After a couple of minutes add in the coriander leaves and remove the pan from heat. Thakkali Kuzhambu is ready.

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Serve Thakkali Kuzhambu hot with idli or dosa.

kongu-tomato-kuzhambu-kongunadu-recipe

Here is a printable Thakkali Kuzhambu recipe.

4.9 from 16 reviews
Kongu Thakkali Kuzhambu - Coimbatore Style Tomato Kurma
 
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Kongu Thakkali Kuzhambu - Tamil style tomato kurma recipe for idli, dosa with coconut. Popular in Coimbatore.
Author:
Recipe type: Gravy
Cuisine: South Indian
Serves: 4
Ingredients
For the Spice Mixture
  • 2 sprigs curry leaves
  • 1 teaspoon fennel seeds
  • 1½ teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chilli
  • 1 teaspoon whole black pepper
  • 2 tablespoon fried gram (pottu kadalai)
For the curry
  • 2 tablespoon Oil
  • 2 onions
  • 6 very ripe tomatoes
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • a small candy size tamarind
  • ½ cup fresh shredded coconut
For Tempering
  • 1 teaspoon Oil
  • 1 sprig curry leaves
  • 1 teaspoon fennel seeds
  • 5 stalks coriander leaves
Instructions
  1. Heat oil in a pan and add in all the spices at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.
  2. Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.
  3. Add in the fresh shredded coconut and fry for a minute.
  4. Remove off heat and let it cool slightly. When cool enough to handle grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.
  5. Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala and water. Let it simmer for a minute.
  6. After a couple of minutes add in the coriander leaves and remove the pan from heat.
  7. Serve hot with idli or dosa.
Notes
Measurements used - 1 cup = 250 ml
Its traditional to use indian sesame oil, also called as gingely oil in this recipe. Peanut oil works equally good.

tom-kurma-recipe

 

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  2. Hi kannamma,
    I am a regular visitor of your website. I have tried many of your recipes. They are fantastic and liked by all the family members. Hats off to you for such a great work. There are a million cookery websites but yours stand out because of its authenticity.
    Can you please post the recipe for south Indian style chana masala? The one served with poori in restaurants like saravana bhavan. Thank you again for the great work.

    Reply

  4. Actually, yesterday night I felt like eating tomato kuzhambu that my mom prepares. Fortunately, when I googled for tomato Kuzhambu, I noticed Kongu thakkali Kuzhambu in Kammaacooks blog.I tried following your tips.It is really yummy!! Thank you so much for making it easier for me Kannamma.
    I am planning to follow your blog very often to cook daily😀

    Reply

  5. First time Today I tried this recipe,really very very tasty…flavours are good..but little tangy flavour..I add 3 red chilli today. It was not enough spicy for us

    Reply

  6. இன்னிக்கு தான் இந்த கொழம்பு செஞ்சி பாத்தேன்.ரொம்ப நல்லா இருக்கு.நீங்க அருமையா சமைக்கறீங்க.

    Reply

  7. Hi…I love your recipe ..it’s look yummy..I’m gonna to try…I tell you the result soon…

    Reply

  8. This one is coooked regulary

    Aracha THAKKALI KOZHAMBHU in Mahalingapuram, Pollachi home…

    I am home sick…

    Excellent with RICE & ginger pickles, Any kind of DOSA and appam and IDLIS

    Reply

  10. If we miss pottukadalai from this and do. It will be very good for rice also.We used to say as thakali aati kaachina kulambu.

    Reply

  11. Thanks for wonderful recipes Ur making. Iam very weak in cooking …but iam learning with the help of Ur website thanks a lot. My daughter like variety dishes. Everyday when she come home she ask me what u have done…but iam prepared now with the help of Ur dishes.thanks a lot mam

    Reply

  13. Today I tried this recipe,really very very tasty…thank u for posting this recipe… My hubby liked it very much.. Step by step picture make it clear to understand

    Reply

  14. Hi Dear Suguna, I tried Pondicherry egg kurma, its amazing, tasted so well. I really loved it. You are such a good cook. Hats off to you. Everyday i am trying your dishes, my kids love it. Thanks for your amazing service.

    Reply