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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
Prepare the tamarind extract. 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.
Heat the gingelly oil in a kadai or heavy-bottomed pan over medium heat. 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.
Add the curry leaves and hing to the pan, being careful as they may splutter. Immediately add the peeled sambar onions and chopped garlic. Sauté for 4-5 minutes until the onions soften and become translucent.
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.
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.
Pour in the prepared tamarind extract and the remaining 250ml (1 cup) of water. Add the salt and optional jaggery. Stir everything together well to combine.
Increase the heat to medium-high and bring the kuzhambu to a vigorous boil. 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.
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 176.46 calories per serving with 3.18g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Turn off the heat and garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving. Serve hot with steamed rice, idli, or dosa.
Add vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin along with the tomatoes for a more substantial kuzhambu.
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.
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.
Add 2-3 tablespoons of cooked toor dal along with the water and tamarind extract to give the gravy more body and protein.
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.
Ingredients like tamarind, hing (asafoetida), and fenugreek seeds are traditionally known to stimulate appetite and aid in digestion, helping to prevent bloating and indigestion.
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.
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.
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.
One serving (approximately 1 cup or 245g) of Thakkali Kuzhambu contains around 170-190 calories. The exact number can vary based on the amount of oil used.
Kuzhambu is a general term for tamarind-based gravies in Tamil cuisine. Sambar is a specific type of kuzhambu that always contains cooked lentils (usually toor dal) and a specific blend of spices called sambar powder. Thakkali Kuzhambu is a simpler version that focuses on tomatoes and doesn't necessarily require lentils.
Tamarind provides the signature tangy flavor. If you don't have it, you can increase the number of tomatoes by one or two and add a squeeze of lemon juice at the end. However, the taste will be different from the authentic version.
Allow the kuzhambu to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavor often improves overnight.
Yes, you can. While sambar onions (shallots) provide a unique, slightly sweet flavor, you can substitute them with one large red or yellow onion, finely chopped.