Chettinad Thakkali Kulambu Recipe
Chettinad Thakkali Kulambu recipe with step by step photos to serve with rice for lunch.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 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
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.