Picked a whole lot of almost ripe tomatoes at the farmer’s market a few days ago and my pantry looks very colorful as the tomatoes ripen to a brilliant red shade. I put a few to good use yesterday when I prepared tomato pepper rasam and today I used a few ripe ones to make a Chettinadu Style Thakkali Kulambu. Basic Kulambu is nothing but a tangy stew with endless variations based on the region its cooked.
I first tasted this Kulambu recipe at a Tamilian friend’s home. Her mother served us Thakkali Kulambu with Dosa and I fell in love with it. It makes for a delectable accompaniment with dosa, idli, chapati, pongal and rice. Spices like cinnamon, clove and cardamom bring a flavor and fragrance of their own while jaggery and coconut add a dose of sweetness that balance and complement the flavor of tangy tomatoes.
Ingredients:
5 large ripe tomatoes, chopped (use tomatoes that are slightly tangy)
15-20 shallots, peeled
1 onion, finely chopped
1/4 tsp turmeric powder
1 tsp red chilli powder (adjust)
1/2 tsp black pepper powder
1/2 tsp fennel powder
1 tsp coriander powder
salt to taste
1 tsp grated jaggery
2 tbsps coconut paste
1 1/2 tbsps oil
Tempering/Poppu/Tadka
1 tsp mustard seeds
1 tsp cumin seeds
1″ cinnamon
1 clove
1 cardamom
10 garlic cloves
few curry leaves
Heat oil in a vessel. Add the mustard seeds and let them pop. Add cumin seeds and as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and saute for 8-10 seconds.
Add the shallots and chopped onions and fry for 4 mts. Add the chilli pwd, turmeric pwd, black pepper pwd, coriander pwd, saunf pwd and salt. Mix well.
Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for 7-8 mts.
Add 2 1/2 cups of water, jaggery, adjust salt and cook covered for 10-12 mts. Add the coconut paste and mix and cook till you get the desired gravy consistency. Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi, idli or dosas.Picked a whole lot of almost ripe tomatoes at the farmer’s market a few days ago and my pantry looks very colorful as the tomatoes ripen to a brilliant red shade. I put a few to good use yesterday when I prepared tomato pepper rasam and today I used a few ripe ones to make a Chettinadu Style Thakkali Kulambu. Spices like cinnamon, clove and cardamom bring a flavor and fragrance of their own while jaggery and coconut add a dose of sweetness that balance and complement the flavor of tangy tomatoes.