Chettinad Thakkali Kulambu Recipe

Name: Chettinad Thakkali Kulambu Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Ripe Tomatoes – 4 (medium); Garlic – 8 pods; Cinnamon – 1 inch stick; Cumin seeds – 1/2 tsp; Tamarind extract – 1/4 cup; Curry leaves – 1 sprig; Coriander leaves – 3 tbsp; Salt – to taste; Oil – 2 tbsp; Fresh grated coconut – 1/4 cup; Fennel seeds – 1/2 tsp; Coriander powder – 1 tsp; Red chili powder – 2 tsp; Cashew nuts – 8 to 10; Sambar onions or Shallots - 15 nos; Oil - 2 tsp

February 13, 2012 By Radhika 35 Comments

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Updated on March 20, 2019

Chettinad Thakkali Kulambu Recipe with step by step photos. This spicy kulambu is a main dish that is served along with rice.

It is made with very ripe standard tomatoes that gives the kulambu a very rich natural color and a tangy taste. The freshly ground masala gives an amazing aroma and flavor.

During one of the regular pondering with my MIL over what to make for lunch, this almost forgotten authentic Chettinad Tomato Kulambu recipe cropped up.

I have not made this one in ages and glad that I finally found an opportunity. Though the ingredients used are very common, the method of making this gravy is very unique.

My MIL learned this recipe from her neighbor who is of Chettinad Origin and passed it on to me. Though this kulambu is served along with rice in general, you can also serve this as a side dish for idli or dosas.

The tangy taste of the tomatoes and the heat from the spices will be a treat to your senses and you can smell the aroma of the kulambu long after you have finished eating.

Just make sure that you use very ripe standard tomatoes (Naattu Thakkali) for a good taste and natural color and do not use hybrid tomatoes aka., Bangalore Thakkali or roma tomatoes to make this kulambu.

Also using shallots instead of regular onions will balance the tanginess as we use both ripe tomatoes and tamarind.

Chettinad Thakkali Kulambu with stepwise photos:

1. Prepare the coconut paste and keep aside.

2. Prepare the onion paste and set aside separately.

3. Heat oil in a pan and season with cumin seeds and cinnamon. When the aroma arises, add very finely chopped garlic pods and sauté till they change color or almost roasted.

4. Add the ground coconut paste and sauté for 3-4 mins till the aroma arises over medium flame.

5. Add the onion paste and sauté for another 2 mins.

6. Add finely chopped tomatoes and salt and cook over medium flame till the tomatoes become mushy.

7. Add tamarind extract, mix well, close with a lid and let it cook for 7-10 mins over medium low flame. Add little water if you find the kulambu a bit thick. Mix in between to avoid sticking to the bottom of the pan.

8. Finally add Coriander leaves, Curry leaves, mix well and take off flame. Keep the pan closed with a lid for another 2-3 mins for the flavor of the leaves to get imbibed.

Chettinad Thakkali Kulambu is ready. Serve hot with rice with a generous dollop of ghee.