Kongu Thakkali Kuzhambu | Coimbatore Style Vegan Tomato Curry
Kongu Thakkali Kuzhambu is a delicious side dish served with Idli, Dosa, uttapam, rice in the Kongunad region of Coimbatore, Tamil Nadu. Yes I know it is difficult to understand the meaning of the first 3 words in the title for my non south Indian friends and so is it for me. Kongu/Kongunad is a region in Combatore. Thakkali means tomato and Kuzhambu means a watery based dish. It can be watery like a broth or thick like a gravy.
Varieties of Kuzhambu
There are a number of varieties of kuzhambu and each state in the south or I would say each house has its own variety. Kuzhambu can be made with or without dal. There are varieties of kuzhambu such as paruppu (dal) kuzhambu and pattani kuzhambu that contains lentils but a vast majority do not contain dal beyond a small quantity used for tempering. (Source Wiki)
Preparation of Kuzhambu
The preparation of kuzhambu varies greatly with the type of kuzhambu prepared but the basic preparation is more or less the same. The basic preparation method includes the tempering of curry leaves, mustard seeds, cumin seeds, red pepper, and dal in coconut oil or sesame oil. If it has vegetables, they are cut and shallow fried along with shallots, garlic, and tomatoes. Salt and spices are added next and the dish is cooked for 15-20 minutes and usually served with idli, dosa, or rice.
Why Kuzhambu?
So for this month, we are virtually traveling to Tamil Nadu for our group Shhhhh Cooking Secretly Challenge. I was paired with Priya Vijaykrishnan who blogs at Sweet Spicy Tasty. She has a wonderful collection of typical south Indian recipes. She prepared this delicious Thiruvaadhirai Kootu with the 2 secret ingredients I gave to her, turmeric and lentil of her choice.
Now it was a tough job to be paired with a South Indian for a South Indian Cuisine :-). She gave me 2 secret ingredients Coriander and cumin seeds and was kind enough to even change them if I need them. Thank You Priya for the versatile ingredients, I was able to recreate a new dish.
However, I did accept the challenge and had a few ideas in my mind. But in some, it was coriander and some cumin. I wanted a mix of both and something which will slip into my daily food and is easy to cook with easily available ingredients. I know at times I make it difficult for myself but in the end, I get an easy and delicious recipe for myself and my readers.
Searching for recipes leads me to multiple sights having different Kongu Thakkali Kuzhambu recipes. So what I did was a mix of multiple recipes to adapt to what I had in my pantry and to please our taste buds. Since I make idli often and have gotten bored with the usual Sambhar, Chutney or Podi on the side. I decided to make this easy and lip-smacking Kongu Thakkali Kuzhambu.
I would say the flavour does intensify after a few hours. So in the evening when I asked my husband to try even he liked it. I was very doubtful of this as the curry has shallots in it and my DH does not like much of onion. But all the flavours were infused nicely and we enjoyed some on their own as a soup and some with rice.
What goes in Kongu Thakkali Kuzhambu
As said earlier, the recipe is quite simple. It first involves a tadka in mustard seeds, curry leaves, dal, red chilly, and shallots. The shallots are then cooked till they are soft and translucent. Chopped tomatoes are being added next, cooked further for 5-6 minutes until mushy. Then goes in fresh coconut and everything is pureed to a fine paste once cooled. Water is added to desired consistency. The curry was then cooked further for 15-20 minutes.
Fennel seeds in the curry here give a nice flavor and the gram dal a nice texture. I have not used any tamarind here but one can add a bit of it if you need it more on the sour side.
So here goes the recipe for Kongu Thakkali Kuzhambu
Few More Regional recipes
- Baked Shana Jhieg | Meghalaya Starter/ Snack
- Sana Thongba | Manipuri Paneer curry (No onion, No Garlic)
- Chakki ki Sabji |Ate ki Sabji (Tangy and Spicy Gravy with whole wheat flour dumplings)
- Idli Podi
- Akki Roti
- Kashmiri Dum Aloo (No Onion, No Garlic)
- Authentic Pakodi/Pakoda Kadhi
- Mizoram's Panch Phoran Tarkari
- No Oil Tomato Chutney from Nagaland
- Odia's Sapuri khatta | Pineapple Sweet & Sour Chutney
- Dal Makhani | Indian Style Creamy Black Lentils
- Moong Dal Pakoda (Fritters)
- Thukpa | Vegetable Noodle Soup
Kongu Thakkali Kuzhambu | Coimbatore Style Vegan Tomato Curry
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Ingredients
To saute and grind
- 1 tablespoon Coconut oil
- 1 tablespoon Chana (graDal
- 1-2 Dry Red chilly
- ¼ teaspoon turmeric
- 1 teaspoon Coriander Seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Sambar Masala ** Refer notes for Gluten-Intolerance
- 8-10 Curry leaves
- ½ teaspoon Black Peppercorns
- ½ teaspoon Fennel seeds
- 3-4 Tomatoes
- 2-3 Shallot Onions
- ½ Cup fresh coriander
- Salt
- 3-4 cup water
For Tempering
- 1 teaspoon Coconut Oil
- 1 teaspoon mustard seeds
- 1 shallot onion roughly chopped
- ¼ Cup Fresh grated coconut or Desiccated Coconut
Instructions
To saute and grind
- Heat oil in a pan.
- Once hot add in the channa dal, dry chillies, curry leaves.
- Saute for a few seconds.
- Now add in the fennel seeds, cumin, pepper corns and coriander seeds and give a quick stir.
- Stir fry this on low until aromatic.
- Now add the chopped onions and shallow fry until it is translucent.
- Add in the chopped tomatoes, turmeric powder and salt.
- Cook this on slow until the tomatoes are soft and mushy.
- Now add the freshly grated coconut and cook it further for 5 mins.
- Switch off and let this cool.
- Once cooled, grind it into a smooth paste with enough water.
Kongu Thakkali Kuzhambu | Coimbatore Style Vegan Tomato Curry
- Heat oil in a large wok or a pot.
- Once hot add in the mustard seeds and curry leaves.
- Let it crackle. Now add in the shallots and stir fry again until translucent on slow.
- Once done add in the paste, sambar masala and 2-3 cups of water or as desired.
- Let the mixture come to a boil. Then let this simmer on low for 10-15 minutes until the raw flavour goes.
- Garnish with coriander and serve it with rice or Idli.
Notes
- Tamarind can be added if one likes the curry to be on the sour side.
- Red chilies can be adjusted to taste.
- Check the ingredients of Sambar Masala for gluten intolerance thoroughly.
- Sambar Masala might have Asafoetida
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten intolerant people can either skip it completely or opt for Gluten Free Asafoetida (Hing)
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I had a similar experience like you while doing the Rajasthani cuisine... The advantage of getting paired with someone like that is that they can help you with ideas of what you can cook with those ingredients from that particular cuisine. 🙂 The tomato gravy looks really delicious. Looks simple yet there is so much flavor in it...
Thank You
I LOVE a good curry, especially one with lots of spicy flavor, but not too too tongue burning that you can't taste the flavor.
Thank You
My husband has just returned from a trip to India, and now we are trying to make as many authentic dishes as we can! I will definitely add this to your list, and your photos are gorgeous!
Sure do, would love to know how it turned out. Thank You very much
This looks really amazing, Renu. Have bookmarked to try very soon. Kids are all vegetarian and I'm always looking for new ideas.
Thank you so much Azlin. Would love to hear your feedback.
The recipe is fab and neatly written..but I am in awe of the bright orange color of the kuzhambu on the teal background. Make it look very appealing and appetising
Thank You
Curries are one of my favorite dishes that I don't eat nearly enough. Definitely need to give this a try!
Thank You
Kongu Thakali kozhambu looks very aromatic and tasty. All the ingredients used for grinding masala is just flavorful and lipsmacking Renu..
Thank You
My stomach LITERALLY rumbled when I saw this!! I don't have many spices at home, but I will need to get some because I would LOVE to make this!!
Thank you so much Cathleen
Yes you’re right, the title was a little difficult to understand, but that doesn’t change the fact that this tomato curry looks fantastic!
Thank You
I'm always looking for new Indian dishes to try. This looks delicious and comforting!
Thank You
Such a nice and satisfying meal it is. Love all the ingredients in it. It’s one of my favorite comfort foods.
Thank You
I'm always looking for a new recipe for vegetarian night and this was perfect, we served it with rice and the whole family loved it! Thank you!
Glad you all liked it. Thank You
The kozhambu looks fabulous - so flavourful and delicious! It's something very new to me. I'm not very familiar with Kongunadu cuisine. Would love to try this out some time. 🙂
Thank You
Love this curry and that it is vegan! Now that the weather is cooling down I'm trying to make curry at least once a week and appreciate your recipe!
Thank You
This soup looks divine, I’m sure it tastes absolutely scrumptious. The rice addition takes it to a different level.
I'm trying to cut down on the amount of meat and animal products I'm using so I'm always on the lookout for a good veggie/vegan dish. I can't wait to try this one out.
Katie xoxo
Thank You
Curry recipe sounds so flavourful with freshly ground masala paste.. served on rice it looks so tempting!!! love the gorgeous pic of platter. Shall try it soon..
Thank You
Kongu Thakkali Kozhambu: even the name sounds spicy and tasty. Im from Coimbatore myself, and I love each version of the kozhumbu from these parts. I like the thought of pureeing cooked tomatoes and shallots and making them the base for a delicious kozhumbu. Lovely share!
Thank You
This is simple and yet flavorful kuzhambu. Love the red colour of this preparation. Such a versatile curry that one can enjoy with rice or idli. fennel seeds must have added a unique flavour to this tomato kuzhambu.
yes it did. Thank You
Kongu Thakkali kuzhambu looks yummy and sounds flavourful. Such a versatile kuzhambu and I guess, it goes perfect with Idly and Dosa too.
Renu - love the rich, deep colour of this kuzhambu. I make a quick Thakkali Kuzhambu, but slightly different way. love the way its presented within that rice - so yummy and comforting 🙂
This tomato curry looks easy yet delicious with rice or idli , dosa. Though I make tomato kuzhambu, this is a new way for me. will try.
Thank You
Curry sounds aromatic and delicious. I love tomato in my curries. Wow I can imagine the slightly tangy and lipsmacking taste. I have to try it sometime.
Loong list to grind..but so flavourful. The orange colour is so inviting...lovely share
Wow, this is one delicious and yummy gravy. The list of ingredients is long but the pics are yummy enough to tempt me to try it.
Thank You
Curry looks so inviting and tempting Renu. Freshly grounded masala with coconut will add intense taste to the curry. Love the color of the kuzhambu
Thank You
I can literally hear my dad say, thakkali kozhamba... oru kattu paapom ( lets eat well). that image just couldnt let me thik beyond, so captivating
Thank You
Recipe turned out sooooo awesome. Sambar masala is in the ingredients list but not in procedure. But I added a tsp of sambar masala and tamarind. Thank you for awesome recipe.
Glad you liked it. Thank you for pointing it out. I missed addition that in the instruction. Updated now.