KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY
Kongu Thakkali Kuzhambu is a Kurma style Tomato Curry which goes well with Idli, Dosa, Uthappam etc., This is a popular Curry in Kongunaad Region - the region in & around Coimbatore. I learnt to cook this from my husband's Professor's Wife. She is such a sweet person and a great foodie that within minutes of talking she would have shared numerous cooking tips and recipes. She had even shared with me various toddler foods which really helped me feed my fuzzy Son then. Even during a casual visit she never allows us without dining at her place. And on one such day, she was preparing this Thakkali Kuzhambu which caught my attention immediately. I jotted it down in my mind carefully without missing any ingredient/step. She said that this Thakkali Kuzhambu can be served along with rice too, the flavour and aroma of this curry is as such that it lingers in your palms even after a long time. And it is very true... I usually combine this up with Idli/Dosa and my husband loves this Curry.
Tomatoes and Coconut are the two major ingredients in this Kongu Thakkali Kuzhambu, Fennel gives a wonderful but mild flavour to the Curry and Roasted Gram Dhal(Pottukadalai) gives a wonderful texture to this Thakkali Kuzhambu. Serve this flavour-filled Kongu Thakkali Kuzhambu with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc., Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.
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Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 15 -20 Minutes
HOW TO MAKE KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY
INGREDIENTS:
To Saute & Grind :
Oil - 2 TbspnRoasted Gram Dhal(Pottukadalai) - 1 Tbspn
Dry Red Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Fennel Seeds - 1/2 Tspn
Peppercorns - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Coriander Seeds - 11/2 Tspn
Onions - 1 Nos. (Medium Sized)
Tomatoes - 3 Nos. (Medium Sized)
Turmeric Powder - 1/2 Tspn
Tamarind Paste - 1/2 Tspn
Coconut -1/4 Cup
Salt - To Taste
For Tempering :
Oil - 1 TspnFennel Seeds - 1/4 Tspn
Curry Leaves - a Sprig
For Garnishing :
Coriander Leaves - fewMETHOD:
To Saute & Grind :
- Heat Oil in a Pan, splutter Roasted Gram Dhal, Dry Chillies and Curry Leaves.
- Add Fennel Seeds, Cumin, Peppercorns and Coriander Seeds to the above and give a quick stir.
- Fry this on a very low flame until aromatic.
- Saute finely chopped Onions until it turns translucent on a low flame.
- Add finely chopped Tomatoes along with Turmeric Powder and a dash of Salt.
- Cook this on a low flame until Tomatoes turn soft and cooked.
- Add Tamarind Paste to the above and mix well.
- Add freshly grated Coconut and fry this along with the above ingredients on a low flame for few more minutes.
- Switch off the flame and allow the ingredients to cool.
- Transfer the ingredients into a Mixer/Grinder and grind it into a smooth Paste.
- Sprinkle some water while grinding.
For Kongu Thakkali Kuzhambu :
- Heat Oil in a Pan, splutter the Fennel Seeds & Curry Leaves on a very low flame.
- Pour in the ground Masala along with 1/2 a cup of Water.
- Boil the Thakkali Kuzhambu on a low flame for few minutes or until the raw flavour goes.
- Adjust the consistency of the Thakkali Kuzhambu.
- Switch off the flame and garnish Kongu Thakkali Kuzhambu with finely chopped Coriander Leaves.
- Serve Kongu Thakkali Kuzhambu hot with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc.,
- Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.
NOTES :
- Adjust the number of Dry Chillies to suit your spice level.
- The Tomatoes I get here are not very sour, so I have used 1/2 Tspn of Tamarind paste in this recipe.
- If you are using Local Tomatoes(Naattu Thakkali), adjust the amount of tamarind accordingly.
- I have used Gingelly Oil/Sesame Oil to prepare Kongu Thakkali Kuzhambu.
- Any other vegetable oil can also be used for the recipe.
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