Sunday, June 26, 2016

THAKKALI KULAMBU

THAKKALI KULAMBU

Tomato is one vegetable that I use very often as it can be used in a wide variety of dishes such as sambar, chutney, side dishes, and salads. Elsewhere in this blog, amongst others, you will find recipes for Tomato Curry With Dumplings, Tomato Thokku, and Tomato Rice.

In a food group where I am a member, the recipe for this aromatic and flavourful Chettinad-style Tomato Curry called Thakkali Kulambu was pointed out by my friend, Amritha Rakesh Prabhu. I tried it out and it was delicious, the recipe being adapted from Thakkali Kulambu in Sailu's Food.
This goes well with dosa, idli, chapati etc.



Ingredients:
  • Tomatoes, large-sized, 5
  • Shallots, 15-20
  • Onion, 1
  • Red Chilli Powder, 1 tsp, or to taste
  • Turmeric Powder, 1/4 tsp
  • Black Pepper Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Fennel Powder, (Saunf) 1/2 tsp
  • Salt, to taste
  • Jaggery, grated, 1 tsp
  • Coconut Paste, 2 tbsp
  • Oil, 1 and 1/2 tbsp
  • Coriander leaves, chopped, 1 tbsp, for garnish
For Seasoning:




  • Mustard Seeds, 1 tsp
  • Cumin Seeds, 1 tsp
  • Garlic Cloves, 10
  • Cinnamon, (Dalchini) 1 " piece
  • Clove, (Laung) 1
  • Cardamom, (Elaichi) 1
  • Curry Leaves, a sprig


  • Preparation & Method:

    • Wash and chop the tomatoes
    • Peel the shallots
    • Finely chop the onion
    • De-skin the garlic cloves
    • Chop coriander leaves for garnish

    Heat oil in a thick-bottomed kadhai. When it gets hot add the mustard seeds. 
    When the mustard seeds splutter, add the cumin seeds, followed by garlic cloves, cinnamon, clove, cardamom, and curry leaves 
    Saute for about 10 seconds
    Next add the peeled shallots and finely chopped onion and fry for 4-5 minutes
    Add the spices: chilli powder, turmeric powder, black pepper powder, coriander powder, fennel powder
    Add salt and mix well,
    Now add the chopped tomatoes and cook on medium heat uncovered for 5 minutes
    Lower the flame and cook covered for another 7 minutes
    Remove the cover, add about 2 cups of water, add the grated jaggery and mix well
    Check for salt. (Add some if required)
    Cover and cook again on medium flame for another 10 minutes
    Add the coconut paste, mix and cook till you get the desired curry-like consistency
    Garnish with chopped coriander leaves
    Serve hot with chappatis, rice, dosa, etc.