Tomato Gravy/Thakkali Kuzhambu

Tomato gravy is one of the special South Indian gravies especially made in Tamil Nadu. It is totally packed with Vitamin C and perfect for a light meal for any day. Sometimes I enter at the last minute in to the kitchen, without any plans of what to cook. At those times, this gravy comes in very handy, because it can be made in  a jiffy. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

Here’s how to make it with step by step photos…

Ingredients

Tomato	5 – 6
Shallots (sambar vengayam)	12-15
Garlic	1 full pod
Green chillies	2 or 3 slit length wise
Red chilli powder	1 tbsp
Coriander powder	2 tsp
Turmeric powder	¼ tsp
Cilantro	2 tbsp finely chopped
Salt	As needed

For Tempering

Mustard seeds	½ tsp
Cumin seeds	½ tsp
Urad dhal	½ tsp
Bengal gram dhal/kadalai paruppu	½ tsp
Gingely oil	1 tbsp
Curry leaves	5-6

For Grinding

Coconut	5 tbsp
Fennel seeds(perunjeeragam)	¼ tsp

Method     

In a deep dish boil the water real good, at that time drop the tomatoes in the water and leave it for 2 min. Remove the tomatoes from the water and peel the skin. Next blend the peeled tomatoes in the blender in to fine paste and transfer it to a bowl. (This is called blanching of tomatoes).

Grind the coconut and fennel together and keep it aside.

In a kadai heat oil, add mustard seeds after it splutters add cumin seeds, urad dhal, bengal gram dhal, curry leaves and sauté until the dhal changes color and a nice aroma comes. Add the onion, green chillies, garlic and sauté until golden brown.

Now add the tomato paste and let it boil for 2 min, add the red chilli powder, coriander powder, turmeric powder, salt and let it boil for about 5 to 7 min.

Add the coconut paste and add ¼ cup of water and let it boil for 3 -4 min. Finally garnish with cilantro and switch off the stove.

Yummy and delicious thakkali/tomato gravy is ready to be enjoyed. It can be served with white rice and potato roast as a side, perfect lunch for any day. Not just rice it can be served idlis, dosas, rotis etc.

Suggestions:

Here I have blanched the tomatoes. Alternate methods are

1       Blend the raw tomatoes and proceed with the same procedure mentioned above.

2      You can sauté the tomatoes in 2 tsp of oil and blend it in the mixer and continue with the same procedure mentioned above.

Most of the times when I don’t have time, I just grind the tomatoes raw and then make the gravy. The gravy will  still taste great.

Thank you for visiting my blog, please come back again for simple and healthy gravies.

Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brijal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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