Chettinad Thakkali Kulambu

During one of the regular pondering with my MIL over what to make for lunch, this almost forgotten authentic kulambu recipe cropped up. I have not made this one in ages and glad that I finally found an oppurtunity. Though the ingredients used are common, the method of making this gravy is very unique. My MIL learned this recipe from her neighbor who is of Chettinad Origin and I from her. 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.

 

Chettinad Thakkali Kulambu

You’ll need:

• Ripe Tomatoes – 4, medium
• Shallots / Sambar onions – 15 nos
• Garlic – 8 pods
• Cinnamon – 1 inch stick
• Cumin seeds – 1/2 tsp
• Tamarind juice – 1/4 cup
• Curry leaves – 1 sprig
• Coriander leaves – 3 tbsp
• Salt – to taste
• Oil – 2 tbsp

To be ground to a paste:

• Grated fresh coconut – 1/4 cup
• Fennel seeds – 1/2 tsp
• Coriander powder – 1 tsp
• Red chilli powder – 2 tsp
• Cashew nuts – 7

 

Method:

Grind the ingredients mentioned under To be ground to a paste finely using little water and keep aside.Heat 2 tsp of oil in a kadai. Add the sambar onions and saute till they become brown.  Take care not to burn them. Keep aside to cool. Grind it to a paste and keep aside.

 

Heat remaining oil in a kadai. Season with cumin seeds and cinnamon. When the aroma arises add very finely chopped garlic pods and sauté till they change color or almost roasted. Add the ground coconut paste and sauté till the aroma arises for 3-4 mins over medium flame. Now add the onion paste and sauté for another 2 mins.

 

Now add finely chopped tomatoes and salt and cook over moderate flame till the tomatoes become mushy. Add tamarind juice  and cook closed with a lid for 7-10 mins. Add little water if you find the kulambu a bit thick. Mix in between to avoid sticking to the bottom of the kadai.

 

Finally add Coriander leaves, Curry leaves, mix well, switch off the stove and take off flame. Keep it closed for another 2-3 mins for the flavor of the leaves to get imbibed.

 

Serve hot with rice to which a generous amount of ghee has been added. I served with Vazhakkai Fry and the combo was great.

 

Notes:

• 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 chilli 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 I’m not sure if they would taste the same.

 

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