Thakkaali (Tomato) Kuzhambu


  • Tomato – 4 Nos (medium size)
  • Onion – Big 1
  • Garlic flakes – 4 Nos
  • Coconut gratings – 2 tablespoon
  • Khus Khus – 1 teaspoon
  • Cashew Nuts – 4 Nos
  • Tamarind – a small lemon size
  • Sambar Powder – 1 tablespoon
  • Turmeric Powder – a pinch
  • Oil – 4 tablespoons
  • Mustard – ½ teaspoon
  • Jeera – 1 teaspoon
  • Fenugreek seeds – ½ teaspoon
  • Curry leaves – few
  • Salt – 2 teaspoon or as per taste


  1. Cut the tomatos into medium size pieces and fry it in a teaspoon of oil for 3 minutes. Cool it and grind it to a fine paste.
  2. Chop the onion finely.
  3. Fry half of the onion, garlic, coconut, khus khus and cashew nuts in a teaspoon of oil and grind it to a fine paste.
  4. Soak tamarind in water and squeeze out the juice. The tamarind water should be one to one and half cup.
  5. In a kadai pour the remaining oil and when it is hot add mustard. When it pops up add jeera and fenugreek. Fry till the fenugreek turn light brown. (Do not overfry). Add chopped onion, curry leaves and fry till onion becomes transparent. Then add coconut paste and fry for a while. Add tomato paste, sambar powder, turmeric powder and fry till oil separates. Now add the tamarind juice and salt. Stir well and allow to cook in the medium heat for four to five minutes.
  6. Note: Number of Tomatoes given in this recipe are ordinary medium size tomatoes. If you are using big size, then you can reduce the quantity to 2.


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