Thakkali kuzhambu is spicy,tangy gravy which can be mixed with rice or eaten along with idly and dosa and stays fresh for a week in the refrigerator.I had this kuzhambu in one of my close friend's house when I was in College and liked it very much.Since then my mom makes this kuzhambu at least weekly once,after marriage my hubby dear also started liking this one.Here is the recipe................................
|Onion||1no.( medium size)|
|Tomato||4 nos.(medium size)|
|Red chilly powder||11/2tsp|
|Curry leaves||2 sprigs|
Cut the onion and tomatoes into a big chunks. Heat a tbs of oil,splutter the fennel and cumin seeds,saute the onion and garlic.Add the tomatoes and salt,cook it covered in a medium flame until mushy.
Now add in all the powders and mix it well.Add the grated coconut and saute it for a while and turn off the stove,allow the mixture to cool down.Once it becomes cold blend it in a mixie to a fine paste and set aside.
Heat a pan with the remaining oil and crackle the mustard,urad dhal and methi seeds,curry leaves.Add the ground paste, tamarind paste and rinse the mixie jar with a cup of water and add to it.Let it boil till the oil gets separated.Switch off the stove and transfer it to a serving bowl.
Thakkali Kuzhambu is ready.
- Adding tamarind paste is purely optional,if the tomatoes are sour enough no need to add.
- Using sesame oil gives nice flavor to the kuzhambu.
- Vegetables such as drumstick, eggplant or shallots can be sauted in the oil before adding the ground paste,which gives an extra taste and flavor.