Thakkali kuzhambu | Tomato kulambu | chettinad thakkali kuzhambu | kongu thakkali kulambu | Coimbatore style thakkali kurma | vegan tomato curry | chettinad kara kuzhambu with tomato | tomato kuzhambu | wedding feast kuzhambu | tomato kurma | Masala Kuzhambu | Masala kulambu | Chettinad kuzhambu with step-by-step pictures and video recipe. Check out the chettinad thakkali Kulambu and if you like the video pls SUBSCRIBE to my channel.
What kind of tomato can I use?
Always use ripe tomato. Country tomatoes work best. Here in use, I prefer using vine tomatoes. You can use any variety of tomato tastes that might slightly differ.
Should I soak cashews?
Yes, it helps for smooth grinding so I would highly recommend it.
Oil for kuzhambu
I used sesame oil as it gives the best taste for kara kuzhambu. You can use coconut oil or any oil of your choice.
Can I use regular onion?
Small onion works best for Chettinad kuzhambu. If you don't have you can use regular onion
Should I use tamarind?
The sourness of tomatoes is enough for the kuzhambu. For authentic Chettinad flavor skip tamarind. If you like tamarind add according to your taste.
Tips to note while grinding
Always grind into a smooth paste. If the coconut is not ground well, it might stick to the pressure cooker.
Why Kashmiri chilli powder for kongu kuzhambu
It gives nice color so I refer to using it for tomato kuzhambu. If you are using regular tomatoes, adjust the quantity accordingly.
Tips to note for pressure cooker kuzhambu
- Always grind the mixture well
- Cook on medium flame
- Make sure no ingredients are stuck to the cooker
- Add enough liquid to avoid a burnt layer
Instant pot kuzhambu
Cook for 5 minutes and do natural pressure release
Serving suggestion
Kuzhambu tastes best with rice, and tiffin varieties like idli, dosa, idiyappam, poori, etc. It also tastes good with curd rice.
wedding style getting thakkali kuzhambu
Add 1/2 cup less water and also boil the kuzhambu for additional time
Should I add besan flour
Cashews and poppy seeds give perfect consistency to the kuzhambu so besan flour is not required.
KUZHAMBU VARIETIES WITHOUT TAMARIND
tomato recipes
Ingredients
grind
1/3 cup coconut
4 tomatoes around 575 grams
required salt
10 cashews
1/4 teaspoon pepper powder
1 tablespoon Kashmiri chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander
1/4 teaspoon poppy seeds
little water
Kuzhambu
small piece of cinnamon
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
curry leaves few
2 tablespoon sesame oil
1 Cardamom
1 teaspoon fennel seeds
3 cups water
Small piece jaggery
3/4 cup small onions
5 garlic
Coriander leaves few
How to make chettinad kuzhambu with step-by-step pictures
- First, soak cashews in hot water and discard the water
- Grind coconut, soaked cashews, tomato, pepper powder, turmeric powder, poppy seeds, required salt, pepper powder, and chilli powder without water into a smooth mixture
- Add sesame oil to a cooker and heat
- furthermore add mustard seed, fenugreek seeds, cinnamon, cardamom, and fennel seeds; splutter
- Add small onion, garlic, and curry leaves; mix well and cook till onions turn translucent
- Furthermore, add the ground mixture and jaggery; mix and boil for 3 minutes
- Add water; mix well and boil again
- Make sure nothing is stuck to the pan
- Pressure cook for 6 whistles; do natural pressure release
- Finally, add coriander leaves; mix well and boil for 5 minutes
Ingredients
grind
- 1/3 cup coconut
- 4 tomatoes around 575 grams
- required salt
- 10 cashews
- 1/4 teaspoon pepper powder
- 1 tablespoon Kashmiri chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander
- 1/4 teaspoon poppy seeds
Kuzhambu
- small piece of cinnamon
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- curry leaves few
- 2 tablespoon sesame oil
- 1 Cardamom
- 1 teaspoon fennel seeds
- 3 cups water
- Small piece jaggery
- 3/4 cup small onions
- 5 garlic
- Coriander leaves few
Instructions
- First, soak cashews in hot water and discard the water
- Grind coconut, soaked cashews, tomato, pepper powder, turmeric powder, poppy seeds, required salt, pepper powder, and chilli powder without water into a smooth mixture
- Add sesame oil to a cooker and heat
- furthermore add mustard seed, fenugreek seeds, cinnamon, cardamom, and fennel seeds; splutter
- Add small onion, garlic, and curry leaves; mix well and cook till onions turn translucent
- Furthermore, add the ground mixture and jaggery; mix and boil for 3 minutes
- Add water; mix well and boil again
- Make sure nothing is stuck to the pan
- Pressure cook for 6 whistles; do natural pressure release
- Finally, add coriander leaves; mix well and boil for 5 minutes
Video
Notes
- Always use ripe tomato. Country tomatoes work best. Here in use, I prefer using vine tomatoes. You can use any variety of tomato tastes that might slightly differ
- soak cashews, it helps for smooth grinding so I would highly recommend it
- I used sesame oil as it gives the best taste for kara kuzhambu. You can use coconut oil or any oil of your choice
- Small onion works best for Chettinad kuzhambu. If you don't have you can use regular onion
- The sourness of tomatoes is enough for the kuzhambu. For authentic Chettinad flavor skip tamarind. If you like tamarind add according to your taste
- kashmiri chilli powder gives nice color so I refer to using it for tomato kuzhambu. If you are using regular tomatoes, adjust the quantity accordingly
- Cashews and poppy seeds give perfect consistency to the kuzhambu so besan flour is not required
- Instant pot kuzhambu - Cook for 5 minutes and do natural pressure release
Tips to note while grinding
- Always grind into a smooth paste. If the coconut is not ground well, it might stick to the pressure cooker
Tips to note for pressure cooker kuzhambu
- Always grind the mixture well
- Cook on medium flame
- Make sure no ingredients are stuck to the cooker
- Add enough liquid to avoid a burnt layer
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