Thakkali Kuzhambu | Tomato Kurma 

Thakkali Kuzhambu | Tomato Kurma is a beloved and flavorful South Indian side dish, especially popular in the southern regions of Tamil Nadu. Known for its tangy, rich, and aromatic tomato base, this curry or “kurma” can vary slightly depending on the region, but at its core, it is a comforting and easy-to-make dish that can accompany a variety of South Indian staples. In this recipe, I’ve shared my family’s version, which is simple yet delicious, featuring ripe tomatoes as the star ingredient.

The beauty of Thakkali Kuzhambu lies in its versatility—it can be paired with idli, dosa, appam, idiyappam, or rice, making it a go-to dish for breakfast, lunch, or dinner. It’s incredibly simple to prepare and can be whipped up in no time, making it perfect for busy days or when you need to serve something quick but flavorful. The balance of tangy tomatoes, aromatic spices, and coconut (in some versions) creates a rich, comforting dish that is sure to be loved by everyone.

Tips:

• Adjust tanginess: If you prefer a milder version, you can reduce the amount of tomatoes or balance the tanginess with a bit of sugar.

• Consistency: You can adjust the consistency of the kurma according to your preference. If you want it thicker, reduce the gravy; for a lighter consistency, add a bit more water.

• Spice level: Feel free to adjust the level of spiciness by controlling the amount of green chilies or red chili powder based on your taste.

Thakkali Kuzhambu or Tomato Kurma is a delightful, aromatic side dish that enhances any meal. With its rich, tangy flavor and versatility, it pairs perfectly with a variety of South Indian dishes. This recipe is not only quick and easy to prepare but also brings the warmth and comfort of traditional South Indian flavors to your table. Whether served with rice or tiffin varieties, this dish is sure to become a family favorite.

Ingredients

For masala -Grind Together

Tomatoes -4-6 nos
Small onions -10-15 nos
Ginger garlic paste -1 tsp
Grated coconut -1/4 cup
Poppy seeds-1 tsp
Roasted gram dal (pottu kadalai ) -1 tbsp
Cinnamon ,cloves,cardamom -2 nos each
Sambar powder -2-3 tsps
Turmeric powder -1/2 tsp

Other ingredients-

Salt to taste
Oil -1 tbsp
Mustard seeds -1/2 tsp
Urad dal -1 tsp
Curry leaves n coriander leaves few

Method

👉First sauté the ingredients given for grinding until soft and mushy ,cool it and grind to fine paste without adding water set aside.

👉Heat oil in a kadai add mustard seeds,urad dal, curry leaves and allow it to crackle.

👉Now pour the ground paste, saute for few seconds, then dilute it by adding required water. Add salt.

👉Allow the kurma to boil until it thickens and raw smell goes.

👉Garnish with coriander leaves and serve hot with idli, dosa, poori, idiyappam, appam etc.

Preparation Time -30 mins
Serves -4-6