Name: Kongu Thakkali Kuzhambu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: Tomatoes - 4 large (chopped); Small onions / Pearl onions / shallots - 12 (peeled); Cumin seeds - 1 tsp; Coriander seeds / dhania - 1 tsp; Red chilies - 4; Black pepper - 10; Garlic - 4 cloves; Turmeric Powder - 1/2 tsp; Sambhar Powder - 1/2 tsp; Coriander powder / Dhania powder - 1 tsp; Grated coconut - 1/2 cup; Curry leaves - few; Salt - to taste; To temper -; Coconut oil - 2 tsp; Small onions / Pearl onions / shallots - 8 (thinly sliced); Curry leaves - few

Kongu Thakkali Kuzhambu is a delicious and simple side dish for idli and dosai which has the right balance of spicy and tangy.

It is so exciting to be back again with my BM group after what seems like an eternity. I have been focusing quite a bit on fixing my old posts and updating them with better pictures and quality content. This is my first theme based week for the year with my BM Buddies. My theme for week 1 is exploring different regions from a particular Indian state. I chose my home state Tamil Nadu. This Kongu Thakkali Kuzhambu is my first post under the Kongunadu region.

What is Kongu Region –

Kongunadu consists of states in the western region of Tamil Nadu. It was ruled by the Cheran dynasty and it served as the principal trade route between the west coast and Tamil Nadu. The name kongunadu is assumed to be derived the from the Tamil word ‘Kongu’ which means nectar.

In the current times, the Kongunadu region has 10 distircts including Coimbatore, Erode, Dindigul, Karur and Salem.

Kongunadu Cuisine –

Kongunadu cuisine follows many of the typical Tamil Nadu flavors and rituals including eating in a banana leaf and shares many common recipes with the rest of the state. Kongu cuisine uses coconut oil predominantly. This recipe also is made in coconut oil and that makes a very big difference. Turmeric culture is very popular and the cuisine used turmeric much more than others. Traditional Kongu people were predominantly vegetarians.

My husband is from Coimbatore and I can see hints of Kongu cooking in my mother in laws recipes. She has an affinity towards coconut oil and uses it quite a bit in her cooking.

The Vegan Tomato Curry –

When looking for recipes to make under Kongu cuisine, I remembered this Thakkali Kuzhambu / Tomato Kulambu that I had bookmarked quite a while ago from Kanamma Cooks. This curry looked so flavorful and I wanted to make it for Dosai someday. Glad I tried the recipe as it was so delicious and paired perfectly well with Dosai.

This Tomato Kuzhambu uses quite a bit of garlic and I am sure my mother in law would not know about it. She does not eat garlic at all. So I had really no one to ask for first hand experience about the flavor.

The ingredients for the kuzhambu is very straightforward but the procedure to make it is quite different. We saute all the ingredients for kuzhambu and then grind it and boil it again. There is no tamarind in it and tomato is what imparts the biggest flavor.

What kind of Tomato to use –

You can use any large tomatoes but make sure they are really ripe and juicy. I used Roma tomatoes this time to make this Thakkali Kuzhambu.

Also using the tiny shallots or Sambhar onion gives a lot of flavor to this Tomato kuzhambu. Luckily I had a bag of small onions and I used it for the recipe.

If you are looking for more Kongunadu recipe, check out my recipe for Thayir Keerai / Spinach is yogurt gravy recipe. It is once again a very unique recipe.

What pairs well with this Kongu Thakkali Kuzhambu –

This Thakkali Kuzhambu is best when paired with idli or dosai. It can also be served over some hot rice. I loved it with my curd rice. I see this as the Tanjore / Kumbakonam Kadappa which is a very famous accompaniment to Idli and Dosai

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – Easy / Beginner

Ingredients to make Kongu Thakkali Kuzhambu – Serves 6

Tomatoes – 4 large (chopped)
Small onions / Pearl onions / shallots – 12 (peeled)
Cumin seeds – 1 tsp
Coriander seeds / dhania – 1 tsp
Red chilies – 4
Black pepper – 10
Garlic – 4 cloves
Turmeric Powder – 1/2 tsp
Sambhar Powder – 1/2 tsp
Coriander powder / Dhania powder – 1 tsp
Grated coconut – 1/2 cup
Curry leaves – few
Salt – to taste

To temper –

Coconut oil – 2 tsp
Small onions / Pearl onions / shallots – 8 (thinly sliced)
Curry leaves – few

Procedure to make Kongu Thakkali Kuzhambu –

Heat 2 TBSP coconut oil in a pan and fry the cumin seeds, coriander seeds, red chilies and black pepper and curry leaves.
Add about 12 peeled small onions and 4 cloves of garlic and saute them until the onions are caramelized and soft.
Now add the chopped tomatoes along with turmeric powder, sambhar powder, coriander powder and salt.
Cook the tomatoes until they are soft and mushy. This takes about 10 minutes on low to medium flame.
Add the freshly grated coconut and saute for 2 more minutes and turn off the flame.

Let the mixture cool down and then grind it to a very smooth paste. Grind the mixture once and then add about a cup of water and grind until it is very smooth.

Now heat another pan (or wipe down and use the same pan). Add 2 tsp of coconut oil and fry the thinly sliced onions. Also add the curry leaves as well and once the onions are translucent, pour in the ground masala paste.
Add about 1 1/2 cups to 2 cups of water and wash the mixer jar and pour it into the pan.
Mix well and let the mixture come to a boil. Let it simmer for about 7 to 10 minutes and then serve hot with idli or dosai!

Notes and Observations –

Use good quality, ripe tomatoes for the best flavor.
The dish tastes really well with the small onions / Indian shallots. If that is not available, you can use the regular onions.
Make sure that you grind the mixture really well. This is a smooth kuzhambu.