Thakkali Kulambu ~ Chettinadu Style Tomato Curry

Thakkali Kulambu ~ Chettinadu Style Tomato Curry

Picked a whole lot of almost ripe tomatoes at the farmer’s market a few days ago and my pantry looks very colorful as the tomatoes ripen to a brilliant red shade. I put a few to good use yesterday when I prepared tomato pepper rasam and today I used a few ripe ones to make a Chettinadu Style Thakkali Kulambu. Basic Kulambu is nothing but a tangy stew with endless variations based on the region its cooked.

I first tasted this Kulambu recipe at a Tamilian friend’s home. Her mother served us Thakkali Kulambu with Dosa and I fell in love with it. It makes for a delectable accompaniment with dosa, idli, chapati, pongal and rice. Spices like cinnamon, clove and cardamom bring a flavor and fragrance of their own while jaggery and coconut add a dose of sweetness that balance and complement the flavor of tangy tomatoes.

Thakkali Kulambu Recipe

Prep & Cooking: 35 mts

Serves: 4-5 persons

Cuisine: Tamil Nadu

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Ingredients:

5 large ripe tomatoes, chopped (use tomatoes that are slightly tangy)

15-20 shallots, peeled

1 onion, finely chopped

1/4 tsp turmeric powder

1 tsp red chilli powder (adjust)

1/2 tsp black pepper powder

1/2 tsp fennel powder

1 tsp coriander powder

salt to taste

1 tsp grated jaggery

2 tbsps coconut paste

1 1/2 tbsps oil

Tempering/Poppu/Tadka

1 tsp mustard seeds

1 tsp cumin seeds

1″ cinnamon

1 clove

1 cardamom

10 garlic cloves

few curry leaves

1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add cumin seeds and as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and saute for 8-10 seconds.
2 Add the shallots and chopped onions and fry for 4 mts. Add the chilli pwd, turmeric pwd, black pepper pwd, coriander pwd, saunf pwd and salt. Mix well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for 7-8 mts.
4 Add 2 1/2 cups of water, jaggery, adjust salt and cook covered for 10-12 mts. Add the coconut paste and mix and cook till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi, idli or dosas.

tomato-thakkali-curry
Tomato Kulambu

Thakkali Kulambu ~ Chettinadu Style Tomato Curry

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  tomato
  •   shallots

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Published:

Picked a whole lot of almost ripe tomatoes at the farmer's market a few days ago and my pantry looks very colorful as the tomatoes ripen to a brilliant red shade. I put a few to good use yesterday when I prepared tomato pepper rasam and today I used a few ripe ones to make a Chettinadu Style Thakkali Kulambu. Spices like cinnamon, clove and cardamom bring a flavor and fragrance of their own while jaggery and coconut add a dose of sweetness that balance and complement the flavor of tangy tomatoes.

13 thoughts on “Thakkali Kulambu ~ Chettinadu Style Tomato Curry

  1. I have a doubt whenever I follow recipe, if #of spices then I will keep them together in small container and I add. Is it makes any difference Shilaja garu?

  2. What does shallots mean?
    Google says Garlic Cloves…..

    Is that correct?

    Your recipes are awesome…… I tried many and praised by many only bcoz of u

    I always share your site to everyone so the credit lies always to you………

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