A simple and quick alternative to our regular sambar recipes. If you have tomatoes leftover in your fridge, then give a try to this drooling Tomato Kulambu recipe. It’s so simple with only few ingredients and can be easily prepared in a jiffy too. I have shared this easy Thakkali Kuzhambu with step by step pictures and a short you tube video. Ok, let’s go to the recipe ……
Checkout my youtube video for this recipe
- 4 Large Tomato
- Salt As Required
- 1 tsp Fennel Seeds
- 1/2 tsp Poppy Seeds
- 6 Shallots
- 5 Garlic
- 1 Small Piece Ginger
- 1/4 Cup Grated Coconut
- 1/4 Cup Turmeric Powder
- 3 tsp Chilli Powder
- 1 tsp Sambar Powder
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Methi Seeds
- 2 tsp Green Chilli
- 1 Sprig Curry Leaves
- 2 Pinch Hing
Peel the skin of shallots, garlic, ginger and grate coconut for grinding. Then slit green chilli and keep all the other ingredients ready for tempering.
To a bowl, pour hot water and keep the tomatoes immersed in it for 5 minutes, this method helps in easy removal of the skin. Then remove the skin of tomato and discard it. Mash it well with your fingers and keep aside.
Add little oil in a pan, add fennel seeds, poppy seeds, shallots, garlic and ginger. Saute till the raw smell leaves and then add turmeric powder, chilli powder, sambar powder and give a quick stir.
Switch off flame, add grated coconut and mix well. Let it cool down.
Transfer the roasted ingredients to a mixer and grind it to a smooth paste, by adding little water. Heat oil in a pan, add mustard seeds and let it splutter. Then add methi seeds, green chilli and curry leaves.
Sprinkle hing and add the grinded coconut paste.
Then pour tomato puree, salt and mix everything well.
1. Adjust green chilli and chilli powder as per spice level required.
2. Use regular / country tomatoes which lends more taste and tanginess. Bangalore / Roma tomato, don’t works for this gravy.
3. Use ripe and deep red colour tomatoes, as it gives nice red colour to the easy Thakkali Kuzhambu.
4. Instead of tomato puree, finely chopped tomatoes can also be used.
5. Use shallots only for roasting and grinding, which adds more taste for this Tomato Kulambu recipe.
6. Don’t skip poppy seeds / khus – khus, as it a must ingredient for this kulambu.
7. Grated coconut can be replaced with 1/2 cup of thick coconut milk.
8. Fennel seeds can also be replaced with jeera in tempering.
9. This kulambu stays good for 2 to 3 days under refrigeration.