Thakkali kulambu is a very common curry prepared in Tirunelveli / Kovilpatti of South India. Garam masala or cinnamon are not added like a kuruma in this recipe. So it is liked by people who like lesser spices.
I came to know of this recipe from my colleagues, who rush home to prepare dinner for the family after a long tiring day.
It is a very simple recipe and can be prepared in 20 minutes.
Tomato - 2 (100 gms)
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Sambar powder - 1/2 tsp (optional)
Shredded coconut - 1/2 cup
cumin seed - 1/2 tsp
Shallot onion - 4
mustard seed - 1/2 tsp
oil - 1 tsp
curry leaf - 1 sprig
salt - to taste
Pressure cook tomatoes with turmeric powder, sambar powder, red chilly powder along with 1 cup of water to one whistle.
Remove the skin and mash the tomato with hand. The coarse texture of tomato adds a grade to the kulambu.
Grind coconut, onion and cumin to a fine paste.
Mix the coconut paste with tomato mixture in a vessel.
Bring it to a boil. Cook for 3 minutes with boiling.
Add salt to taste.
Heat oil in a wok. Splutter the mustard and fry the curry leaves.
Pour over the boiling curry.
Tomato kulambu is ready.
It is mostly served as curry over hot rice.
Serve with any vegetable poriyal or omelet.
Good for people who should avoid tamarind.
The left over can be safely refrigerated and used for the next day , as it will not get spoiled.
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