Thakkali Kulambu ~ Chettinadu Style Tomato Curry

Picked a whole lot of almost ripe tomatoes at the farmer’s market a few days ago and my pantry looks very colorful as the tomatoes ripen to a brilliant red shade. I put a few to good use yesterday when I prepared tomato pepper rasam and today I used a few ripe ones to make a Chettinadu Style Thakkali Kulambu. Basic Kulambu is nothing but a tangy stew with endless variations based on the region its cooked.

I first tasted this Kulambu recipe at a Tamilian friend’s home. Her mother served us Thakkali Kulambu with Dosa and I fell in love with it. It makes for a delectable accompaniment with dosa, idli, chapati, pongal and rice. Spices like cinnamon, clove and cardamom bring a flavor and fragrance of their own while jaggery and coconut add a dose of sweetness that balance and complement the flavor of tangy tomatoes.

1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add cumin seeds and as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and saute for 8-10 seconds.
2 Add the shallots and chopped onions and fry for 4 mts. Add the chilli pwd, turmeric pwd, black pepper pwd, coriander pwd, saunf pwd and salt. Mix well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for 7-8 mts.
4 Add 2 1/2 cups of water, jaggery, adjust salt and cook covered for 10-12 mts. Add the coconut paste and mix and cook till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi, idli or dosas.