Thakkali/Tomato Kuzhambu

Thakkali kuzhambu is spicy,tangy gravy which can be mixed with rice or eaten along with idly and dosa and stays fresh for a week in the refrigerator.I had this kuzhambu in one of my close friend's house when I was in College and liked it very much.Since then my mom makes this kuzhambu at least weekly once,after marriage my hubby dear also started liking this one.Here is the recipe................................

Ingredients

Ingredient	Quantity
Onion	1no.( medium size)
Tomato	4 nos.(medium size)
Garlic	5-6cloves
Coconut(grated)	4 tbs
Red chilly powder	11/2tsp
Coriander powder	2tsp
Turmeric powder	1/2tsp
Fennel seeds(sombhu)	1tsp
Cumin seeds(jeeragam)	1tsp
Tamarind paste	1tbs
Mustard seeds	1tsp
Methi seeds(vendhayam)	1/4tsp
Curry leaves	2 sprigs
Oil	4tbs
Salt	to taste

Method

                     Cut the onion and tomatoes into a big chunks. Heat a tbs of oil,splutter the fennel and cumin seeds,saute the onion and garlic.Add the tomatoes and salt,cook it covered in a medium flame until mushy.

Now add in all the powders and mix it well.Add the grated coconut and saute it for a while and turn off the stove,allow the mixture to cool down.Once it becomes cold blend it in a mixie to a fine paste and set aside.

Heat a pan with the remaining oil and crackle the mustard,urad dhal and methi seeds,curry leaves.Add the ground paste, tamarind paste and rinse the mixie jar with a cup of water and add to it.Let it boil till the oil gets separated.Switch off the stove and transfer it to a serving bowl.

Thakkali Kuzhambu is ready.

• Adding tamarind paste is purely optional,if the tomatoes are sour enough no need to add.
• Using sesame oil gives nice flavor to the kuzhambu.
• Vegetables such as drumstick, eggplant or shallots can be sauted in the oil before adding the ground paste,which gives an extra taste and flavor.

Posted in: Gravy/Side dish,Sambhar/Kuzhambu/Rasam