his Coimbatore Thakkali Kuzhambu is a classic Kongunad-style tomato gravy known for its spicy, tangy, and aromatic flavors. It’s an ideal accompaniment for idli, dosa, and rice. The dish involves sautéing fresh spices, grinding them to a smooth paste, and simmering it to perfection.

Each bite of this gravy brings out the richness of coconut, the tanginess of tomatoes, and the heat of red chilies. The result? A soul-satisfying dish that’s sure to become a staple in your kitchen. Let’s make it!

Let’s Talk About Ingredients

• Tomatoes: Use ripe, red tomatoes for the best tangy flavor and vibrant color.
• Shallots and Garlic: These add sweetness and depth to the gravy. Replace shallots with onions if needed.
• Spices: Fennel, clove, and cinnamon bring warmth, while khus khus thickens the gravy.
• Coconut: Fresh grated coconut gives creaminess to the gravy.
• Seasoning: Mustard seeds, urad dal, and chana dal create a flavorful tempering for the dish.

Detailed Recipe

Video Recipe

Instructions

1. Heat oil in a pan and sauté shallots, garlic, red chilies, and curry leaves until shallots turn brown.
2. Add fennel seeds, clove, cinnamon, and khus khus. Mix well.
3. Toss in chopped tomatoes and sauté until mushy.
4. Add grated coconut, salt, and fried gram. Mix thoroughly and let it cool.
5. Grind this mixture into a smooth paste.
6. In another pan, heat oil and splutter mustard seeds. Add urad dal and chana dal.
7. Pour in the ground masala, turmeric powder, and water. Mix well.
8. Simmer on medium flame for 5 minutes. Adjust consistency if needed.
9. Serve hot with idli, dosa, or rice.

Step Pics

• To saute and grind :
• Heat oil, saute shallots, garlic, Red chilli, curry leaves until shallots turn brown
  

Add fennel seeds, clove, khus khus, cinnamon and mix well

Add chopped tomatoes and saute until mushy.put in grated coconut, salt, fried gram and mix well.

Grind it to a smooth paste. Heat oil, pop in mustard seeds, urad dal and chana dal. pour the ground masala, turmeric powder and add water. Let it boil for 5 min on medium flame. serve Hot with dosa/idli!

Expert Tips

• Use ripe tomatoes for a natural tangy taste.
• Sauté the spices and shallots well to enhance the aroma and depth of flavor.
• Adjust water to get the desired consistency; thinner for idli/dosa and thicker for rice.
• For a richer taste, add a spoon of ghee just before serving.

FAQ

Can I use big onions instead of shallots?
Yes, but shallots give a sweeter and more authentic flavor.

Is fresh coconut necessary?
Fresh coconut is ideal, but frozen or desiccated coconut can be used as a substitute.

What’s a good replacement for khus khus?
You can skip it or replace it with cashews for a creamy texture.

How do I store leftovers?
Refrigerate the kuzhambu in an airtight container for up to 2 days. Reheat with a splash of water before serving.

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