Thakkali Aati Kachina Kuzhambu

30 mins
Serves 6 people
Author: Rajni Ram
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Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can’t cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney’s are made at my place to keep consuming them????.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more…

Here is the recipe for Thakkali Aati Kachina Kuzhambu

Ingredients

Ingredients

  1. Tomatoes 4 large ones
  2. Shallots/Sambar onions 20 nos peeled (10 ahead and 10 later)
  3. Garlic 4 cloves
  4. Dry red chillies 4 + 1
  5. Curry leaves a few
  6. Coconut 2 tablespoons
  7. Mustard seeds 1 tsp
  8. Fenugreek seeds 1/2 tsp
  9. Asafoetida 1/2 tsp
  10. Salt as required
  11. Sambar powder 1 tbsp
  12. Red chilli powder regular 1 tsp
  13. Kashmiri red chilli powder 1 tsp
  14. Pepper powder 1 tsp
  15. Oil for sauteing till oil/coconut oil/refined oil
  1. In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots (half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture.
  2. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown.
  3. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar.

In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar. Enjoy with Rice, Idli Dosa, Puri or Parathas. Bon appetite.

Notes:

  1. Country tomatoes are the best variety for this recipe, as they are a little sour.
  2. Instead of adding pepper powder later, once can add whole peppercorns while sauteing the onion and tomatoes.
  3. This curry can be kept in the refrigerator for 3 days and warmed up as required.

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