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Kongu Thakkali Kuzhambu | Coimbatore Style Vegan Tomato Curry

Kongu Thakkali Kuzhambu | Coimbatore Style Vegan Tomato Curry

Kongu Thakkali Kuzhambu (Vegan Tomato Curry) is a delicious side dish served with idli, dosa, uttapam, rice in the Kongunad region of Coimbatore, Tamilnadu.
4.95 from 19 votes
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Course: Main Course
Cuisine: Indian, Tamil Nadu
Keyword: Gluten Free, Shallots, Tomato, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Author: Renu Agrawal-Dongre


To saute and grind

  • 1 tbsp Coconut oil
  • 1 tbsp Chana (graDal
  • 1-2 Dry Red chilly
  • 1/4 tsp turmeric
  • 1 tsp Coriander Seeds
  • 1/2 tsp Cumin seeds
  • 1 tsp Sambar Masala ** Refer notes for Gluten-Intolerance
  • 8-10 Curry leaves
  • 1/2 tsp Black Peppercorns
  • 1/2 tsp Fennel seeds
  • 3-4 Tomatoes
  • 2-3 Shallot Onions
  • 1/2 Cup fresh coriander
  • salt to taste
  • 3-4 cups water

For Tempering

  • 1 tsp Coconut Oil
  • 1 tsp mustard seeds
  • 1 shallot onion roughly chopped
  • 1/4 Cup Fresh grated coconut or Desiccated Coconut


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.


  • 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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