This is my second version of tomato kuzhambu for rice. I have already shared a no onion, no garlic tomato kulambu for rice without tamarind. But this version is completely different from my first one.
I followed this recipe from Madras samayal YouTube video. This one tastes more like kurma. It tastes great with rice, idli, dosa and even chapathi. Friends, do try this thakkali kuzhambu recipe. You will love it for sure. Now lets see how to make Tamil nadu style tomato kuzhambu recipe for idli, dosa, rice and chapathi with step by step pictures.
Tomato Kuzhambu Recipe
Tomato kuzhambu recipe for rice, idli, dosa and chapathi
Cuisine:
Indian
Category:
Kuzhambu
Serves:
Serves 4
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
1 cup = 240ml
- Ripe tomato - 3
- Big onion - 2 ( I used 2 medium sized onion)
- Garlic cloves – 10 nos.
- Turmeric powder - 1/4 tsp
- Sambar powder - 2 tsp (adjust)
OR Chilli powder + Dhania powder – 1 tsp each
- Salt and water - as needed
To grind
- Grated coconut - 1/4 cup
- Fennel seeds - 1/2 tsp
- Water - to make paste
To Temper
- Cooking oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Cumin seeds - 1/4 tsp
- Cinnamon - 1 inch
- Cloves - 2
- Curry leaves - Few
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HOW TO MAKE TOMATO KUZHAMBU
- Wash the tomato, onion. Chop it finely. Peel garlic.
- Heat oil in a pressure cooker. Splutter mustard seeds, urad dal.
- Add cinnamon, cloves and curry leaves. Add finely chopped onion, garlic cloves.
- Add tomato pieces and saute till mushy. Add salt to quicken the process.
- Add sambar powder, turmeric powder and saute for a minute.
- In a mixie jar, grind coconut, fennel seeds to a smooth paste.
- Add the paste to cooker. Add 1/2 cup to 1 cup water and mix well.
- Pressure cook in low flame for 1 whistle. Open the cooker after steam is released.
- Garnish with coriander leaves and serve hot with rice, idli, dosa, chapathi.
METHOD - STEP BY STEP PICTURES
- Wash the tomato, onion. Chop finely. Peel garlic cloves.
- Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal and cumin seeds.
- Add cinnamon, cloves and curry leaves. Add finely chopped onion and garlic cloves. Saute till transparent.
- Add finely chopped tomato, sambar powder or chilli powder + dhania powder and required salt. Saute till tomato turns mushy. In the mean time, grind coconut and fennel seeds to a smooth paste adding required water.
- Add the coconut paste to the mashed tomato. Mix well. Add 1/2 cup to 1 cup of water based on the consistency you like.
- Close the cooker and keep the flame high. When the steam comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with rice, idli, dosa, chapathi and idiyappam !
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Note
- Adjust the quantity of sambar powder as per your taste.
- Use ripe tomato for best taste.
- If you use country tomato/ naatu thakkali, you may have to use more sambar powder.
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Try this yummy tomato kuzhambu for rice, idli, dosa, chapathi and enjoy !
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