If you’re looking for a flavorful, tangy, and comforting South Indian curry,Thakkali Kuzhambuis the perfect dish for you! This rich and aromatic tomato-based gravy is infused with roasted spices, coconut, and tamarind, creating a delicious balance of heat and tanginess. Whether paired with soft idlis, crispy dosas, or even steamed rice, this Tomato Kurma is sure to become a family favorite. Keep reading to discover the secret to making the most flavorful and authentic Thakkali Kuzhambu right at home!
Thakkali Kuzhambuis a staple in South Indian households and is enjoyed year-round. However, it is especially popular during the monsoon and winter seasons, as its tangy and spicy flavors provide warmth and comfort. It is also a go-to dish when fresh vegetables are scarce, as it relies primarily on pantry staples like tomatoes, tamarind, and spices.
This was inspired by my other recipe on this site, and it can be paired with Idli, Dosa or even Rice.
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Ingredients for Thakkali Kuzhambu
A well-preparedThakkali Kuzhambustarts with the right blend of ingredients, each adding depth and richness to the dish.Ripe tomatoesform the base, giving the gravy its signature tangy flavor.Tamarindenhances the tartness, balancing the spice and sweetness naturally present in the tomatoes.Onions add a subtle sweetness and savory depth, while a blend ofcumin, fennel, black pepper, and coriander seedsprovides warm, earthy notes.Dried red chilies and red chili powdercontribute heat, which can be adjusted to taste.Roasted channa dalhelps thicken the gravy, whilegrated coconutadds a creamy texture.Mustard seeds and curry leavestemper the dish with their bold, aromatic flavors, and a final touch ofgingelly (sesame) oilenhances its authenticity. Together, these ingredients create a well-balanced, flavorful Thakkali Kuzhambu that pairs beautifully with idli, dosa, or rice.
- Tomatoes
- Tamarind
- Onions
- Cumin seeds
- Fennel seeds
- Black pepper
- Coriander seeds
- Dried red chilies
- Red chili powder
- Roasted channa dal
- Grated coconut
- Mustard seeds
- Curry leaves
- Gingelly (sesame) oil
- Turmeric powder
- Salt
- Water
See recipe card for quantities.
Instructions
- Heat oil in a pan. Add fennel seeds, cumin seeds, black pepper, coriander seeds, red chili, roasted channa dal, and curry leaves. Sauté for 1-2 minutes until fragrant over a medium flame.
- Now, add grated coconut and tamarind. Sauté until the coconut turns golden brown, then transfer the mixture to a mixer grinder.
- Heat oil in a pan over medium heat. Once hot, add chopped onions and sauté until translucent. Then, add chopped tomatoes, turmeric powder, and salt, mixing well. Cover and cook until the tomatoes turn soft and mushy. Transfer the mixture to a mixer grinder.
- Once the ingredients have cooled, grind them into a smooth paste and set it aside.
- Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter. Then, add fennel seeds and curry leaves, stirring well to combine.
- Add the ground spice paste to the pan and mix well. Add water to adjust the consistency, then add red chili powder and salt. Stir to combine and let the mixture cook on medium flame for about 5 minutes.
- Finally, sprinkle chopped coriander leaves and turn off the stove.
- Serve the dish with hot idli or dosa.
Substitutions
Thakkali Kuzhambuis naturallyvegetarian and gluten-free, making it a great choice for those with dietary restrictions. Since the recipe uses whole spices and fresh ingredients without any wheat-based thickeners, it fits well into agluten-free diet. If you’revegan, simply ensure you’re using plant-based oils like gingelly (sesame) oil instead of ghee or butter.
For those following alow-carb or keto diet, you can reduce the amount of onions and skip the roasted channa dal, which adds some carbohydrates. Instead, use a little extra coconut for thickness while keeping the flavors intact.
This dish is also adaptable forsatvik (no onion & garlic) dietsby omitting onions and garlic. The flavors remain deliciously rich by slightly increasing the amount of tomatoes and coconut for balance.
No matter your dietary preference,Thakkali Kuzhambuis a versatile and satisfying dish that can be enjoyed by everyone!
Variations
One of the best things aboutThakkali Kuzhambuis its versatility! Whether you love bold spices, need a kid-friendly version, or want to add extra protein, this dish can be easily adapted to suit your preferences. Below are some creative ways to tweak this flavorful tomato-based curry:
- Spicy Lovers🌶️ – Add extra red chili powder, green chilies, or a drizzle of spicy garlic oil for more heat.
- Kid-Friendly👶 – Reduce spice, blend the gravy smooth, and top with crushed potato chips for a fun twist.
- Protein-Packed💪 – Add boiled chickpeas, crumbled paneer, or tofu for extra nutrition.
- Coconut-Free Option🌿 – Replace coconut with cashew or almond paste for a creamy texture.
- Deluxe & Creamy✨ – Stir in coconut milk or fresh cream and garnish with crispy onions or toasted cashews.
See this Instant Pot Version of Thakkali Kurma on my website!
Storage
- Refrigeration:Store leftoverThakkali Kuzhambuin an airtight container in the refrigerator for up to3 days. The flavors deepen over time, making it even more delicious the next day!
- Reheating:Warm the kuzhambu on the stovetop over low heat, adding a little water if it has thickened. You can also microwave it in short intervals, stirring in between.
- Make-Ahead Tip:Prepare the spice paste in advance and store it in the refrigerator for4-5 daysor freeze it in portions for quick meal prep.
- Avoid Metal Containers:Use glass or BPA-free plastic containers for storage to prevent any reaction with the acidic tomato base.
With these storage tips, you can enjoyThakkali Kuzhambufresh and flavorful anytime! 🍛✨
Top Tip
Here are some tips to make a delicious Thakkali Kuzhambu:
- Use Ripe Tomatoes: For a rich, tangy flavor, always use ripe, juicy tomatoes. They add the perfect balance of sweetness and acidity to the gravy.
- Roast the Spices: Lightly roast the spices like mustard seeds, fennel seeds, and cumin to bring out their full flavors before adding them to the gravy.
- Tamarind: Use fresh tamarind pulp for a more authentic taste. If using tamarind extract, make sure to adjust the quantity based on its strength.
- Add Gingelly Oil: Cooking Thakkali Kuzhambu with gingelly (sesame) oil enhances the dish’s authentic taste, giving it a richer flavor.
- Adjust Spice Level: You can adjust the spice level by adding more or less red chili powder or dried red chilies, depending on your preference.
- Cook the Tomatoes Well: Make sure to cook the tomatoes thoroughly until they turn soft and mushy for a smoother consistency in the gravy.
- Let it Simmer: Allow the kuzhamu to simmer for a few extra minutes on low heat for the spices to meld together and intensify the flavors.
- Garnish: Finish with a generous sprinkle of fresh coriander leaves for a burst of freshness.
- Consistency: Adjust the water to get the desired consistency. For a thicker gravy, reduce the water; for a thinner consistency, add more.
These tips will help you achieve a flavorful and authentic Thakkali Kuzhambu. Enjoy!
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe Card to make Thakkali Kuzhambu
Thakkali Kuzhambu (Tomato Kurma)
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Equipments Needed
1 Mixer Grinder
1 Heavy Bottomed Pan
Servings: 4 people
Calories: 84kcal
Thakkali Kuzhambu is a tangy and flavorful South Indian tomato-based curry, perfect with idli or dosa. Made with ripe tomatoes, onions, tamarind, and aromatic spices, it has a rich, slightly thick consistency. The blend of mustard seeds, curry leaves, and gingelly oil enhances its authentic taste, making it a deliciously comforting accompaniment.
Instructions
Heat oil in a pan. Add fennel seeds, cumin seeds, black pepper, coriander seeds, red chili, roasted channa dal, and curry leaves. Sauté for 1-2 minutes until fragrant over a medium flame.
1 tablespoon Cooking Oil, 1 teaspoon Fennel Seeds, 1 teaspoon Jeera, 1 tablespoon Coriander seeds, 1 teaspoon Whole black pepper, 2 nos Red Chili, 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 1 sprig Curry leaves
Now, add grated coconut and tamarind. Sauté until the coconut turns golden brown, then transfer the mixture to a mixer grinder.
¼ cup Grated Coconut, 1 small candy size Tamarind
Heat oil in a pan over medium heat. Once hot, add chopped onions and sauté until translucent. Then, add chopped tomatoes, turmeric powder, and salt, mixing well. Cover and cook until the tomatoes turn soft and mushy. Transfer the mixture to a mixer grinder.
2 tablespoon Cooking Oil, 1 nos Onion, 4 nos Tomato, ¼ teaspoon Turmeric Powder, 1 teaspoon Salt
Once the ingredients have cooled, grind them into a smooth paste and set it aside.
Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter. Then, add fennel seeds and curry leaves, stirring well to combine.
1 tablespoon Cooking Oil, 1 teaspoon Mustard seeds, 1 teaspoon Fennel Seeds, 1 sprig Curry leaves
Add the ground spice paste to the pan and mix well. Add water to adjust the consistency, then add red chili powder and salt. Stir to combine and let the mixture cook on medium flame for about 5 minutes.
1 teaspoon Red Chili Powder, 1 teaspoon Salt
Finally, sprinkle chopped coriander leaves and turn off the stove. Serve the dish with hot idli or dosa.
1 handful Coriander Leaves
Notes
- Use Ripe Tomatoes: For a rich, tangy flavor, always use ripe, juicy tomatoes. They add the perfect balance of sweetness and acidity to the gravy.
- Roast the Spices: Lightly roast the spices like mustard seeds, fennel seeds, and cumin to bring out their full flavors before adding them to the gravy.
- Tamarind: Use fresh tamarind pulp for a more authentic taste. If using tamarind extract, make sure to adjust the quantity based on its strength.
- Add Gingelly Oil: Cooking Thakkali Kuzhambu with gingelly (sesame) oil enhances the dish’s authentic taste, giving it a richer flavor.
- Adjust Spice Level: You can adjust the spice level by adding more or less red chili powder or dried red chilies, depending on your preference.
- Cook the Tomatoes Well: Make sure to cook the tomatoes thoroughly until they turn soft and mushy for a smoother consistency in the gravy.
- Let it Simmer: Allow the kuzhamu to simmer for a few extra minutes on low heat for the spices to meld together and intensify the flavors.
- Garnish: Finish with a generous sprinkle of fresh coriander leaves for a burst of freshness.
- Consistency: Adjust the water to get the desired consistency. For a thicker gravy, reduce the water; for a thinner consistency, add more.
These tips will help you achieve a flavorful and authentic Thakkali Kuzhambu. Enjoy!
Nutritional Info
Nutrition Facts
Thakkali Kuzhambu (Tomato Kurma)
Amount Per Serving (1 serving)
Calories 84
Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Saturated Fat 5.2g33%
Sodium 10.3mg0%
Potassium 116.8mg3%
Carbohydrates 8.6g3%
Fiber 1.4g6%
Sugar -12g-13%
Protein 0.7g1%
Calcium 43.2mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.