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Chettinad Thakkali Kulambu Recipe with step by step photos and video. 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.
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Chettinad Thakkali Kulambu Recipe Video:
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Chettinad Thakkali Kulambu Recipe details below:
Chettinad Thakkali Kulambu Recipe
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 taste
- Oil – 2 tbsp
For Coconut Paste:
- 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
For Onion Paste:
- Sambar onions or Shallots - 15 nos
- Oil - 2 tsp
Instructions:
Make coconut paste:
- Grind the ingredients mentioned under 'For coconut paste' list to a smooth paste using little water, transfer to a bowl and set aside.
Make onion paste:
- Heat 2 tsp of oil in a wide pan. Add the sambar onions (shallots) and sauté till they become brown taking care not to burn them.
- Keep aside to cool. Transfer to a mixie jar. Grind to a smooth paste without adding water and set aside.
How to make Chettinad Thakkali Kulambu:
- Heat 2 tbsp oil in the same pan. 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.
- Add the ground coconut paste and sauté for 3-4 mins till the aroma arises over medium flame.
- Add the onion paste and sauté for another 2 mins.
- Add finely chopped tomatoes and salt and cook over medium flame till the tomatoes become mushy.
- 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.
- 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.
This tomato based gravy looks spicy and creamy texture.
Deepa
Hamaree Rasoi
good one !
yummy kuzhambu i love this with idlies radhi!!
Looks fantastic, such a bright color, delicious..
yummy….so authenic dish…
Love the texture of this kuzhambhu, nice colour and flavorful too
wow..what a beautiful colour…
WOW!! Tempting curry
Tangy and yummy..nice one,lovely pics
Thick delicious thakkali kulambu.. Love to have it with plain rice and pappadams 🙂
Was looking formtis recipe..will try soon looks yummy!
too good.. love the color n spices..
hey ur clicks are awesome…and drolling me…awesome recipe
The colour of the kuzhambu is amazing…super good recipe !
looks so spicy and tempting…a must try recipe…thanks Radhi for sharing this!
Happy Valentines Day!!
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thakkali kuzhambu looks reaaly colourful & awesome..
Looks Awesome!!Color makes me mouth wateree.. !!
nice colour…perfect with rice…nice click too!
flavorful and delicious kulambu 🙂
wow i love this tomato curry…i make it minus the garam masala will try it with them next time.i agree tastes better with chapatis and dosas than rice!
Nice pics and very tempting looking dish !
Tempting colour and texture Radhika…
Looked so good that I made it right away and it was appreciated. Thanks. Also made the potato roast that I will post tomorrow. Great dishes.
Thanks for trying out Radha and glad that it came out well. Both will make an awesome combo.
wow, that looks just drool-worthy and I absolutely started loving Chettinad cuisine. Superb pics !!!
Mouth watering dish!
I can see the taste …tangy,delicious curry!!
Loos absolutely delicious. By standard tomatoes do you mean the ones that are not hybrid?
Yes Archana. By standard I mean Naatu Thakkali and do not use Bangalore tomatoes which is also called as Hybrid ones.
I’m fond of Chettinad cuisine & never miss an opportunity to eat at the Chettinad restaurants I find. Reading your recipes I knew this would taste like the authentic gravy & I made this today. My family loved it including my fussy 7 yr old daughter & I’m going to try every Chettinad recipe you’ve listed here. Thanks so much for taking the time to write them..Your steps and process are very precise. Keep up the good work Radhika.
Sudha
Canada
@Sudha Vavilla Dear Sudha, Thank you so much for taking the time to post your feedback. I’m so glad that you all like it very much. Do try the others and let me know too.
The recipe turned out awesome. Thanks for this one. I added more chilli powdrr as suggested. .
Happy to hear your feedback Meenakshi. Keep visiting.
I tried it out a short while ago. While I prepared it for lunch I think I will have it with dosai for breakfast and also for lunch.. It’s absolutely delicious. This is one of the rare times I am totally happy with a recipe from the net.
I am going to try out the thinai honey urandai this evening.
You just made vegetarian cooking more interesting!
Thank you.
Thank you so much for your lovely feedback Rohini. I’m so happy that you liked the recipe. Hope you like the other one as well. Keep visiting:)