Thakkali kuzhmabu is in my to do list for a long time. Though I have heard about this and tasted in friends houses during my school days, never tried it on my own. There are many variations to this recipe. People make it to suit their family’s preference and taste. This tastes similar to kurma and personally love this with dosai. Kongu nadu – Coimbatore region is very popular for this kuzhambu recipe. Also the Chettinad Thakkali kuzhambu is also similar to this and it is with the addition of coconut milk. Usually it is a popular gravy made as an accompaniment for rice. My sister shared this recipe sometime back and I tried it at home. The addition of fennel seeds and coconut gave a wonderful flavour to the gravy. You can check out other Popular South Indian kuzhambu recipes
Ennai kathrikkai kuzhambuChettinad Karuvepillai kuzhambu Mochai kuzhambu
Tomato 2 Small onion 7 Garlic 3 pods Ginger 1 small piece Fennel seeds| Sombu 1/2 tsp Grated Coconut 1 tblsp Oil 2 tsp Red chilli powder 1 tsp Coriander powder 1/2 tsp Turmeric powder 1/4 tsp Salt As needed Mustard seeds 1/4 tsp Curry leaves few
You can skip the step of grinding the tomatoes and grind only the onion, garlic mixture. Since i don’t like the tomato chunks i ground the tomatoes. You can add pattai, cloves,bay leaf and one elachi while tempering the mustard seeds. You can replace fennel with cumin seeds too.
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