Kongu Nadu Thakkali Kuzhambu / Kongu Cuisine Tomato curry for Rice (without coconut)

Category: Kongu Cuisine / Kuzhambu   
Preparation Time: 5 mins    
Cooking Time: 20 mins    
Servings: 4 servings

Kongu Nadu Thakkali Kuzhambu

Thakkali kuzhambu is one of the common dish in my region (Kongu region). There are lots of variations in Thakkalai kuzhambu and this one goes well with hot rice.

I got this recipe from my Amma & Athai and this is the way they make for rice. For tiffin items, it will be a different version and will post it soon.

Kongunadu cuisine is known for its simplicity and flavorful food. In Kongunadu cuisine, we use simple spices & masalas and most of the ingredients would be locally available. The most commonly used ingredients are small onions /  chinna vengayams (shallots), coconut, curry leaves, peanut / coconut / sesame oil, turmeric, Nattu sakkarai and also millets like Ragi & Kambu. Also we use less oil than other cuisines.

For this recipe, chinna vengayam (small onions / shallots) and naattu thakkali (country tomato / non-hybrid variety) are the best. If we use the hybrid variety tomato, we can add a bit of tamarind for sourness. Coconut is not used in this recipe and instead toor dal is used for thickening.

This goes well with rice along with a poriyal but we can also have this for tiffin items like Idli, dosai, paniyaram.

Ingredients:

To Saute & Grind:

• Peanut Oil / Coconut oil / Sesame oil - 1/2 Tbsp
• Small Onions - 3/4 cup or 1 big onion chopped
• Red chilly - 3-4 (Adjust as per spice level)
• Ripe Tomatoes - 4
• Coriander seeds - 1/2 Tbsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1/4 tsp
• Tamarind - small piece (Optional)

To dry roast:

• Toor dhal  -1 & 1/2 Tbsp

For Tempering:

• Peanut Oil / Coconut oil / Sesame oil - 1/2 Tbsp
• Mustard seeds - 1/2 tsp
• Split urad dal - 1 tsp
• Curry leaves-  few
• Small onions - 1/4 cup, halved
• Salt - to taste
• Water - as required

Method:

• Heat a pan and dry roast toor dhal in low flame for few mins 

• Once it gets roasted golden brown and gives nice aroma, transfer it to a plate and allow it to cool down

• Heat a pan, add 1/2 Tbsp of oil and add the small onions or chopped big onion along with red chillies; saute for few mins
• Add roughly chopped tomato and sprinkle little salt, saute for few mins 

• Add the Coriander seeds, cumin seeds and black pepper

• Add tamarind and saute for few mins until the tomato gets mushy and cooked 

• Once done, switch off the stove and allow it to cool down
• In a mixie jar, first take the roasted toor dal and grind into a powder. Then add the sauted onion-tomato mixture in the mixie and grind it along with the powdered toor dal into a fine paste

• Heat remaining oil in the pan, once it becomes hot add the mustard seeds followed by urad dal, curry leaves and then onions. Saute for 2 mins

• Then add the ground mixture, required amount of salt and saute for 2 mins

• Add required amount of water, mix well and allow to boil in medium flame
• Once it get boiled well for few mins, switch off the stove

• Serve hot with Rice!