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.
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.
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.
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.
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.
Add in the fresh shredded coconut and fry for a minute.
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.
Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala. It will be very thick.
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.
After a couple of minutes add in the coriander leaves and remove the pan from heat. Thakkali Kuzhambu is ready.
Serve Thakkali Kuzhambu hot with idli or dosa.
Here is a printable Thakkali Kuzhambu recipe.
- 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)
- 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
- 1 teaspoon Oil
- 1 sprig curry leaves
- 1 teaspoon fennel seeds
- 5 stalks coriander leaves
- 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.
- 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.
- Add in the fresh shredded coconut and fry for a minute.
- 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.
- 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.
- After a couple of minutes add in the coriander leaves and remove the pan from heat.
- Serve hot with idli or dosa.
Its traditional to use indian sesame oil, also called as gingely oil in this recipe. Peanut oil works equally good.
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
Yup! Home food. Hope you liked it!
love your recipes.. simple and neat….
Thanks Vishnu!
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.
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
Thank you so much Gayathri! Happy Cooking! Practice makes anyone do anything. Keep cooking!
Hi
Is there any alternative for coconut which can be used for this receipe.
This is a very traditional recipe and I have never substituted anything other than coconut. You can try with almonds but I am not sure about the texture.
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
Thank you Keerthana. Very glad you liked the recipe.
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.
Thank you so much Mrs. Shashi! It means a lot to me.
Such an awesome dish.. I was mind blown by the taste of it.. Thank you so much
Thank you Vignesh!
Loved it 🙂
Thank You!
Attahasam, love it
Thank you Rama!
good and sweet dish