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Published: Jan 11, 2020 · Modified: Jan 7, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Kongu Thakkali Kuzhambu | Vegan Tomato Curry

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Kongunadu Thakkali Curry in bowl

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

Kongu Thakkali Kuzhambu with dosai

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.

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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.

Kongu tomato Kuzhambu with dosai

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.

Kongu Tomato kuzhambu vegan

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 - ½ tsp
  • Sambhar Powder - ½ tsp
  • Coriander powder / Dhania powder - 1 tsp
  • Grated coconut - ½ cup
  • Curry leaves - few
  • Salt - to taste

To temper the tomato curry -

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

Procedure to make Kongu Thakkali Kuzhambu -

  • Heat 2 tablespoon 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.
Sauteing ingredients to make Kongunadu thakkali kuzhambu
  • 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.
Grinding the tomato masala for tomato kuzhambu
  • Now heat another pan (or wipe down and use the same pan). Add 2 teaspoon 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 ½ 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 the tomato curry hot with idli or dosai!
Making Kongunadu Tomato kuzhambu for idli and 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.
Kongunadu Thakkali Kuzhambu for idli and dosai

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Kongunadu Thakkali Kuzhambu for idli and dosai

Kongu Thakkali Kuzhambu

Kongu Thakkali Kuzhambu is a delicious and simple side dish for idli and dosai which has the right balance of spicy and tangy. This Tomato Curry is also Vegan.
5 from 9 votes
Print Pin Rate
Course: Side Dishes
Cuisine: Indian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 145kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 4 Tomatoes chopped
  • 12 Small onions / Pearl onions / shallots peeled
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds / dhania
  • 4 Red chilies
  • 10 Black pepper
  • 4 cloves Garlic
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Sambhar Powder
  • 1 teaspoon Coriander powder / Dhania powder
  • ½ cup Grated coconut
  • Curry leaves few
  • Salt to taste
  • To temper -
  • 2 teaspoon Coconut oil
  • 8 Small onions / Pearl onions / shallots thinly sliced
  • Curry leaves few

Instructions

  • Heat 2 tablespoon 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 teaspoon 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 ½ 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

  • 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. 

Nutrition

Calories: 145kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Sodium: 19mg | Potassium: 554mg | Fiber: 6g | Sugar: 9g | Vitamin A: 780IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Suma Gandlur says

    January 31, 2020 at 3:21 pm

    Believe it or not I saw something similar on YouTube yesterday and I thought this must be one yummy side dish. Loving this vibrantly hued, delicious curry.

    Reply
  2. Pavani says

    January 24, 2020 at 8:56 am

    That is such a yummy looking side for idli and dosa. Each cuisine has slight nuances that make it different from the others. Will have to try this Kongunadu kuzhambu next time I make idli or dosa.

    Reply
  3. Ramona says

    January 24, 2020 at 8:52 am

    Oh my goodness, tomato curry is one curry that I have not made yet this sounds and looks incredible. I have all the ingredients so this will be made as soon as possible. Thank you so much for sharing this yummy recipe.

    Reply
  4. Jayashree T.Rao says

    January 24, 2020 at 7:28 am

    It is nice to know something about the Tanjore region. This tomato curry looks delicious and would like to make it sometime soon Sandhya.

    Reply
  5. Natalie says

    January 24, 2020 at 7:02 am

    I love how this looks and sounds. Flavors are amazing. So delicious. I must make this soon. Printing out the recipe. Will try it this weekend.

    Reply
  6. Ruchi says

    January 24, 2020 at 5:21 am

    Such a lovely recipe. Definitely i will try soon. Kozambu has lovely smooth texture. Tastes great with Dosa. Loved the easy recipe. Thanks for sharing dear .

    Reply
  7. Usha says

    January 24, 2020 at 4:52 am

    It is always interesting to read about cuisines from different states and regions. Thakkali kuzhambu looks very flavorful. I always chutneys and potato curry for dosa and will try this next time.

    Reply
  8. Jagruti's Cooking Odyssey says

    January 24, 2020 at 3:30 am

    I have not heard about this tomato curry, that is so easy and simple to make with our basic ingredients. Looks so interesting.

    Reply
  9. Anshu says

    January 23, 2020 at 2:49 am

    Such a beautiful tomato curry it is. Look at the vibrant color; would love it to try with dosa or idli as a side dish!!

    Reply
  10. amrita says

    January 23, 2020 at 12:22 am

    Good to know about Kongu region and it's cuisine... Kuzhambhu looks so good and vibrant... good to pair with dosa

    Reply
  11. Sandhya Nadkarni says

    January 22, 2020 at 3:08 pm

    Very interesting to read about the regions in Tamilnadu and the variations in cooking styles. My family comes from the Konkan area where coconut oil is used for cooking too. I love the taste and this chutney with the ripe tomatoes and coconut looks amazing. I am going to save this recipe, Sandhya

    Reply
  12. Lata Lala says

    January 22, 2020 at 1:00 am

    Love how vibrant coloured gravy as side dish could be served with dosa and idli.
    I love south Indian cuisine and it's a must try for me.
    Lovely share.

    Reply
  13. Sushma Pinjala says

    January 21, 2020 at 4:20 pm

    Delicious looking curry with those awesome flavors of spices. Good one

    Reply
  14. Amara says

    January 21, 2020 at 6:10 am

    That's a tempting curry Sandhya, love the spices that went into making this curry.

    Reply
  15. Vanitha Bhat says

    January 19, 2020 at 7:40 am

    Love anything from the state I grew up in; Tamilnadu! I always make thakkali sambar albeit using only sambar powder! Your version with roasted spices ground with onions and especially garlic sound too tempting! A must try for me soon!

    Reply
  16. Vandana says

    January 18, 2020 at 6:17 am

    Such an interesting and unique recipe. Loved reading the detailed post on this cuisine. I love South Indian food so will definitely try this recipe of yours which sounds so delicious.

    Reply
  17. Harini Rupanagudi says

    January 17, 2020 at 5:25 pm

    Beautiful tomato gravy that is. Very tempting list of ingredients.

    Reply
  18. Shailender Sharma says

    January 17, 2020 at 4:55 am

    Such a beautiful tomato curry it is. The texture is so smooth that it equalises tomato soup. I can feel the richness of this amazing recipe.

    Reply
  19. Srivalli Jetti says

    January 11, 2020 at 9:22 pm

    This is a fantastic side dish Sandhya, looks so flavoursome and must have tasted so good..

    Reply
  20. Vaishali Sabnani says

    January 11, 2020 at 6:22 pm

    I am drooling over the tomato curry early morning ! I have always loved to read and explore the different regions of a state - very interesting theme , looking forward to your recipes !

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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