Chettinad Thakkali Kuzhambu Recipe is a spicy main dish that is served along with rice. It is made with very ripe standard tomatoes that gives the kulambu a very rich natural color and the tangy taste.
During one of the regular pondering with my MIL over what to make for lunch, this almost forgotten authentic Chettinad Tomato Kulambu recipe cropped up. I have not made this one in ages and glad that I finally found an opportunity. Though the ingredients used are very common, the method of making this gravy is very unique.
My MIL learned this recipe from her neighbor who is of Chettinad Origin and passed it on to me. Though this kulambu is served along with rice in general, you can also serve this as a side dish for idli or dosas. The tangy taste of the tomatoes and the heat from the spices will be a treat to your senses and you can smell the aroma of the kulambu long after you have finished eating.
- Use very ripe standard tomatoes (Naattu Thakkali) for a good taste and natural color.
- Do not use hybrid tomatoes aka., Bangalore Thakkali to make this kulambu.
- Adjust the amount of red chili powder according to your spice level and to the tangy level of the tomatoes.
- You can also use regular onions if you do not have shallots but they won’t taste the same.
Labels: Chettinad Cuisine, Gluten Free, Kulambu Varieties, South Indian Lunch, Vegan Recipes, Vegetable: Tomato