Tuesday, July 31, 2018

Thakkali(Tomato) Kuzhambu Recipe

I always end up with similar kind of lunch menu each week with usual curries. However, I am trying to include different combinations at least once or twice a week. Today's recipe 'Thakkali kuzhambu' rarely appears in my kitchen though I love it a lot. This is made with very few ingredients and it goes well with rice. I am planning to make this yummy curry more often and let's move to the preparation steps:

Tomato - 4(medium)
Small onion (shallots) - 1/2 Cup(chopped finely)
Green Chillies - 3 to 4 
Chilli Powder - 1/2 tsp 
Sambar powder - 2 tsp
Salt - as required 
Coriander leaves - few
To Grind:  
Grated Coconut - 1/2 Cup
To Temper:
Oil - 2 tblsp
Mustard - 1 tsp
Curry leaves - few
1. Boil enough water in a vessel and add the tomato to the boiling water. Keep it immersed for about 1 to 2 mins and switch off the flame. Then peel the skin of the tomato and allow it to cool completely.
2. Mash the tomato with your hands and keep it aside. You can also puree the cooled tomato and I prefer mashing since it gives a nice texture to the kuzhambu. Grind the coconut with 1/4 cup water to a really smooth paste. In a pan, temper it with the items under 'To Temper'.
3. Now add the finely chopped onions and green chilli. When the onion turns transparent, add the mashed tomato. Bring it to boil, then add the chilli powder and sambhar powder.
4. When the raw smell of the masala leaves, add the ground coconut paste and the required salt. You can add boiling water as required for the gravy and simmer it for another 5 to 7 minutes and switch off the flame. Garnish it with chopped coriander leaves.
Serve the yummy tangy and spicy gravy with steamed rice. I served it with Omelette and Potato Podimas.
Points to remember:
  • Instead of ground coconut paste, you can add coconut milk.
  • You can replace the sambhar powder with more chilli powder and coriander powder.
  • You can adjust the red chilli powder and green chilli as per your preferred spice level.
  • You can add 1/2 tsp cumin seeds while grinding the coconut paste.
Warm Regards,
Happy's Cook - Divya

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