Thakkali Kuzhambu
A tangy and spicy South Indian tomato curry from Tamil Nadu. This simple yet flavorful gravy, made with ripe tomatoes and aromatic spices, is a perfect side dish for hot steamed rice, idli, or dosa.
For 4 servings
8 steps. 25 minutes total.
- 1
Prepare the tamarind extract
- a.Soak the tamarind in 250ml (1 cup) of warm water for 15 minutes. Squeeze the pulp thoroughly to extract all the juice, then strain it through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
- 2
Heat the gingelly oil in a kadai or heavy-bottomed pan over medium heat
- a.Once hot, add the mustard seeds. When they begin to splutter, add the urad dal and fenugreek seeds. Sauté for about 30-45 seconds until the dal turns a light golden brown.
- 3
Add the curry leaves and hing to the pan, being careful as they may splutter
- a.Immediately add the peeled sambar onions and chopped garlic. Sauté for 4-5 minutes until the onions soften and become translucent.
- 4
Step 4
- a.Add the finely chopped tomatoes along with a pinch of salt to help them cook down. Cook for 8-10 minutes, stirring occasionally and mashing the tomatoes with your spoon, until they are completely soft, mushy, and have released their oil.
- 5
Step 5
- a.Reduce the heat to low and add the spice powders: turmeric powder, sambar powder, and optional red chili powder. Stir continuously for 1 minute until the spices are fragrant and their raw smell is gone.
- 6
Pour in the prepared tamarind extract and the remaining 250ml (1 cup) of water
- a.Add the salt and optional jaggery. Stir everything together well to combine.
- 7
Increase the heat to medium-high and bring the kuzhambu to a vigorous boil
- a.Once boiling, reduce the heat to low, cover partially, and let it simmer for 10-12 minutes. The gravy will thicken slightly, and you'll notice a layer of oil separating and floating on top, which indicates it's perfectly cooked.
- 8
Turn off the heat and garnish with freshly chopped coriander leaves
- a.Let it rest for 10 minutes before serving. Serve hot with steamed rice, idli, or dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and color, use ripe, juicy, country tomatoes (naatu thakkali) if available.
- 2Sambar onions (shallots) are key to the authentic taste. If you can't find them, use one large red onion, finely chopped.
- 3Gingelly (sesame) oil provides a traditional nutty aroma. You can use another vegetable oil, but the flavor will be different.
- 4Don't skip simmering on low heat. This step is crucial for the flavors to meld and for the kuzhambu to reach the right consistency.
- 5The small piece of jaggery is highly recommended as it perfectly balances the tanginess of the tomatoes and tamarind.
- 6The kuzhambu tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
With Vegetables
Add vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin along with the tomatoes for a more substantial kuzhambu.
With CoconutWith Coconut
For a thicker, creamier gravy, grind 3-4 tablespoons of fresh grated coconut with a little water to a fine paste and add it during the last 5 minutes of simmering.
Poondu Kuzhambu StylePoondu Kuzhambu Style
Increase the amount of garlic to a whole head (about 15-20 cloves) and keep them whole or lightly crushed for a pungent and flavorful garlic kuzhambu.
With LentilsWith Lentils
Add 2-3 tablespoons of cooked toor dal along with the water and tamarind extract to give the gravy more body and protein.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. The spices used also contribute to the overall antioxidant content.
Aids Digestion
Ingredients like tamarind, hing (asafoetida), and fenugreek seeds are traditionally known to stimulate appetite and aid in digestion, helping to prevent bloating and indigestion.
Anti-inflammatory Properties
Turmeric contains curcumin, and garlic contains allicin, both of which are potent compounds with well-documented anti-inflammatory benefits that can help reduce inflammation in the body.
Heart Healthy
This dish is low in saturated fat and cholesterol. The use of gingelly (sesame) oil, garlic, and tomatoes can contribute to better cardiovascular health by helping to manage blood pressure and cholesterol levels.
Frequently asked questions
Yes, it is quite healthy. It's made from fresh tomatoes, which are rich in vitamins and antioxidants like lycopene. The spices used, such as turmeric, fenugreek, and garlic, have anti-inflammatory and digestive benefits. It is also plant-based and relatively low in calories.