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

Kongu Thakkali Kuzhambu – Coimbatore Style Tomato Kurma


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 45 mins
  • Yield: 4 1x

Description

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


Ingredients

Scale

For the Spice Mixture

  • 2 sprigs curry leaves
  • 1 teaspoon fennel seeds
  • 1 1/2 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
  • 1/2 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.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Gravy
  • Cuisine: South Indian