Loading...
A vibrant, spicy tomato curry from the Chettinad region, bursting with the aroma of freshly ground spices. This tangy kuzhambu is a perfect accompaniment to steamed rice, idli, or dosa.
For 4 servings
Prepare the Chettinad Masala Paste
Prepare the Kuzhambu Base (Tadka)
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A vibrant, spicy tomato curry from the Chettinad region, bursting with the aroma of freshly ground spices. This tangy kuzhambu is a perfect accompaniment to steamed rice, idli, or dosa.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 193.75 calories per serving with 3.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Tomatoes
Combine and Simmer
Garnish and Serve
Add vegetables like drumsticks, brinjal (eggplant), or potatoes. Sauté them after the onions until partially cooked before adding the tomatoes.
For a richer, milder gravy, add 1/4 cup of thin coconut milk at the very end. Simmer gently for 2-3 minutes without bringing it to a boil.
You can omit the coconut from the masala paste. To thicken the gravy, add 1 tsp of roasted gram dal (pottukadalai) while grinding the spices.
For a Poondu Kuzhambu variation, use whole garlic pods instead of chopped garlic and increase the quantity to about 15-20 cloves.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals.
The blend of spices, especially turmeric (containing curcumin), coriander, and cumin, possesses strong anti-inflammatory properties that can help reduce inflammation in the body.
Ingredients like fennel seeds, cumin, and hing are traditionally used in Indian cuisine to promote healthy digestion, reduce gas, and prevent bloating.
Garlic and the various spices used in this recipe are known for their immune-boosting properties, helping the body fight off common infections.
Yes, it is quite healthy. It is rich in vitamins and antioxidants from tomatoes and contains beneficial compounds from spices like turmeric, cumin, and coriander. Using gingelly (sesame) oil also adds healthy fats. It is naturally vegan and gluten-free.
One serving (approximately 1 cup) of Chettinad Thakkali Kuzhambu contains around 180-210 calories, depending on the amount of oil and coconut used.
Yes, you can. If your tomatoes are very tangy, you might not need the extra tartness from tamarind. Taste the gravy before adding it and decide. However, tamarind adds a characteristic depth of flavor to South Indian kuzhambu.
This kuzhambu is very versatile. It pairs wonderfully with soft idlis, crispy dosas, uttapam, chapati, and even idiyappam (string hoppers).
You can store it in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day. Reheat thoroughly before serving.