I am a big fan of tomato and I am game for any dish with it.If you notice I would have used tomatoes in most of kuzhambu recipes,I will just reduce the amount of tamarind and add one tomato.The tang and sweet flavor that tomatoes impart to a dish is something I adore.I read a recipe for this tomato kuzhambu long back and I kept it pending in my queue.This is a chettinad special recipe with tomatoes and coconut.While chatting with a friend I got to there is also another recipe for this kuzhambu with cloves,fennel and garlic seasoning.I picked the below recipe as we like this seasoning most.A thick and hearty stew with perfect balance in flavors.I can’t explain enough about the taste of this kuzhambu when served with steamed rice,sesame oil and a roast/papad.You should really experience to know what I mean.
Thakkali kuzhambu recipe
3 large ripe tomatoes chopped very fine
3 tablespoons shredded coconut ground to paste
10-15 pearl onions
2 teaspoons sambar powder
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
1/2 teaspoon grated jaggery
1/2 teaspoon mustard
1/2 teaspoon cumin seeds
1 teaspoon channa dal
1/4 teaspoon methi seed
2 dried red chillies
10-12 curry leaves
3 teaspoons oil+1 tablespoon sesame oil
1.Heat a thick pan and add oil to it.Temper with mustard,cumin,methi,dried red chillies,curry leaves.
2.Add channa dal and saute till golden,Add the pearl onions and saute for 5 minutes till mushy.
3.Add the chopped tomatoes,sambar powder,pepper powder,turmeric powder.Saute for 15 minutes till tomatoes are well cooked and completely mushy.
4.Add two cups water,salt and bring to two full boils(15 minutes)
5.Add the jaggery and bring to a boil.Kuzhambu should have become thick and of uniform consistency by now.
6.Add the coconut paste and boil for 3-5 minutes.Add the remaining 1 tablespoon oil and remove from heat.
7.Serve hot with rice.
1.Make sure to cook the tomatoes well and till mushy before adding water.Else the gravy will not come together.
2.If kuzhambu is still watery after boiling for 20 minutes to the max,add 1 teaspoon rice flour dissolved in 2 tablespoons water and add to the kuzhambu.
3.Do not boil for more than 5 minutes after adding coconut paste.