5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi, idli or dosas. Throw in the turmeric powder, salt and the blend paste. Add the curry leaves and tomatoes. 2. 2 Add the shallots and chopped onions and fry for 4 mts. Add the coconut paste and mix and cook till you get the desired gravy consistency. I am the recipe developer, photographer & everything that goes behind Fa’s Kitchen. Chettinad Thakkali Kulambu or Kuzhambu with step by step pictures and video instructions is a very versatile and tasty gravy. 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. It’s the method that is pretty unique to this dish. Fry … Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Allow the spices to cool down and transfer them to a mixie jar. This is nothing but a tomato curry from the Chettinad cuisine. You can learn more about how you can work with me here. Fry till it splutters. 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. Add onions and sauté for 2 mins. Thakkali Kulambu ~ Chettinadu Style Tomato Curry. 3. Grate coconut and grind it with 1/4 cup water and strain/ squeeze to get first milk This recipe was originally published in September of 2016. Not difficult to make, this gravy is very yummy and delicious. Fry well till all the masala is fried well. First, take the whole spices in a pan and add the small onions and coconut. Set aside this spice paste. Later we cook the tomato and add this ground paste to it. Add the tamarind paste and stir well to dissolve. 8. There's nothing that beats serving this spicy and tangy kulambu over white rice. Cook till the tomato is soft and tender. Snap a picture and send it to our Facebook page. Remove from stove and serve hot with some plain rice and papad. Add little water if ncessary. If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to [email protected] Required fields are marked *. After you grind the onion coconut paste, it is a breeze to make this chettinad thakkali kulambu. You can also use the tamarind paste in place of the tamarind water. 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. Ingredients Ripe Tomatoes – 4 medium Garlic – 8 pods Cinnamon – 1 inch stick Cumin seeds – 1/2 tsp Tamarind extract – 1/2 cup Curry leaves – 1 sprig Coriander leaves – 3 tbsp Salt – to … Tagged With: South Indian Recipes, Vegetarian Recipes originally posted on: November 23, 2018 Last Updated: December 11, 2018 categoriesFiled Under: South Indian Recipes, Tamil / Chettinad recipes, Vegetarian Recipes, Your email address will not be published. Basic Kulambu is nothing but a tangy stew with endless variations based on the region its cooked. Cook till a … Fry for a minute. Cook till a nice aroma emanates from it and the coconut lightly changes it's color. We would use minimal spices for making this gravy. 6. Cook till the tomatoes are soft and pulpy. Allow the spices to cool down before grinding them. That is all that we need to make a whole meal. Add in the tamarind water. Not difficult to make, this gravy is very yummy. Add cumin seeds and as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and saute for 8-10 seconds. The recipes that I share are traditional, authentic and that are often made in my kitchen. Heat oil in a pan and add mustard seeds. © 2015-2019 Fa's Kitchen. It goes well with hot plan rice. 4 Add 2 1/2 cups of water, jaggery, adjust salt and cook covered for 10-12 mts. Allow it to cool down and grind into a smooth paste. 5. Next, add the tomato, turmeric powder and salt. Add the chilli pwd, turmeric pwd, black pepper pwd, coriander pwd, saunf pwd and salt. Post was not sent - check your email addresses! Please leave your comment below and give a star rating. Use small onion if you find them. You will find a lot of amazing dishes from this Tamil Nadu region. 4. We have to grind the spices along with onion and coconut. Our delicious Chettinad Thakkali Kulambu or Kuzhambu is ready. Add some water and blend to make a paste. Unlike it’s other counterparts, this dish is not heavy on spices. Cook on low flame for 5 more minutes. Grind to make a paste. 1 Heat oil in a vessel. Otherwise, even the normal onions will do fine. « Beans Aloo Recipe, How to make Indian Potato Beans Sabji, Garlic Rasam Recipe, How to make Poondu rasam in Tamil Style ». Sorry, your blog cannot share posts by email. Your email address will not be published. Chettinad Thakkali Kulambu or Kuzhambu is a very versatile and tasty gravy. It makes for a delectable accompaniment with dosa, idli, chapati, pongal and rice. Heat oil and add mustard seeds. Reduce heat and cook covered for 7-8 mts. We would first roast the onion with spices and coconut. Add the mustard seeds and let them pop. All we need are the spices, onion, coconut, tamarind, and tomato. Add cumin seeds, fenugreek seeds, coriander seeds, whole red chili, onion, and coconut. All Rights Reserved. Add the coriander leaves in the chettinad thakkali kulambu. 5 large ripe tomatoes, chopped (use tomatoes that are slightly tangy). Add required amount of water. The recipe has been made printable in November 2018. Her mother served us Thakkali Kulambu with Dosa and I fell in love with it. New, Image, Step by step photos and video have been added for better understanding. Add the spice paste now. And bingo!! I first tasted this Kulambu recipe at a Tamilian friend’s home. The South Indian Chettinad cuisine is very unique. Add in coconut and mix well. Fry till the coconut turns lightly brown on the sides. Add cumin seeds, fenugreek seeds, coriander seeds, whole red chili, onion, and coconut. Bring it to a boil and add coriander leaves. It goes well with hot plain rice. Allow them to splutter and add the onion, curry leaves. https://www.sailusfood.com/thakkali-kulambu-recipe-chettinadu-tomato-curry 7. Chettinad Poondu Kulambu. Heat 1 tblspn oil and add in tomatoes in it. Switch off the flame and allow it to cool. 3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. All Recipes » Thakkali Kulambu ~ Chettinadu Style Tomato Curry. Add in tomatoes and curry leaves and mix well ; Add kulambu milagai powder and mix ; Cook for 5 minutes ; Add rice flour water mixture ; Add gingelly oil and boil for 5 minutes ; Print Recipe. After it cools down, we grind it and set this aside. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window). Mix well. Last Updated: December 11, 2018 By Fareeha Leave a Comment. Serve the Chettinad Thakkali Kulambu with plain hot rice and with appalam or papad as a side. Method: Heat 1 tsp of oil in a kadai..Add roasted channa dal, coriander seeds, cumin seeds, dry red chilli and fry till light golden.