Navigation

Thakkali Kozhambhu (Tomato gravy)

Thakkali Kozhambhu (Tomato gravy)

Published on June 15, 2020 | In | By
0 Comments

This is a dish which was frequently made at my parents’ place when we were growing up and I think I loved it the most. I don’t think the rest of the family shares my enthusiasm for whole tomatoes cooked in their own juices .Even today if I am stopping by for lunch ,my favourite rasam with the whole tomatoes will be on the menu.

 

I love the simplicity of this dish and how it brings out all the best characteristics of the tomato. Usually we use only the traditional country tomatoes in our cooking, even when making a pasta sauce…but for this recipe,the firm fleshed ‘Apple’ tomatoes work best.

When it is allowed to cook in the puree’ the tomatoes get juicier and squishy like at the same time while still continuing to hold their shape. The green chillies and onions add so much deliciousness to the tomato and coconut milk combination that I can never have enough of this dish. I enjoy it in small portions and try to stretch it for a couple of days over breakfast and dinner to enjoy with my roast dosai !

One day I happened to put serve alongside some coconut rice and it went brilliantly together. I am not sure where my mom or her cook at the time sourced the recipe from but it is most definitely a ‘tiffin’  favourite of mine.

Do try and let me know if you and your family loved it.

Recipe Rating

  • (0 /5)
  • 1 rating

, , ,

Recipe
    Text size

Ingredients

  • Country Tomatoes - 8 big ones-puree'd
  • Apple tomatoes- 6 whole
  • Onions-2 big thinly sliced
  • Green chillies- 3 whole
  • Mustard seeds-1/4 tsp
  • Curry leaves- 10-12
  • Coconut milk- 1 C (thick)
  • Salt to taste
  • Red chilli powder to taste
  • Turmeric powder-1/2 tsp
  • Cold pressed coconut oil / sesame oil - 1 Tbsp
  • Water-2 C + 3C for blanching

Instructions

  1. Pour 2-3 Cups of water in a medium pan and let it come to a boil. Place the whole Apple tomatoes in the water to blanch. When the skin splits, remove and set aside, covered until it cools.
  2. After it cools, make a small slit at the bottom and strain out the seeds, keeping the tomatoes whole. Set aside. Make a little whole in the centre of the green chillies for the heat to escape while cooking.
  3. Heat oil in a deep bottom wok (kadai/vadachatti). Add the mustard seeds,once they splutter add the onions and saute' until soft. Add the green chillies, saute'.
  4. Add the puree'd tomatoes and water and mix well. Add salt, turmeric powder and chilli powder and mix well. Then place in the blanched tomatoes,cover and let cook until the puree' is thickened and the raw smell goes. (6-8 minutes)
  5. Once the sauce is thick, switch off the flame and check seasoning. Adjust if necessary. It should have a good amount of salt and spice.
  6. Turn the heat back to low and slowly add in the coconut milk , mix. Add half cup first and taste. It depends on the acidity of the tomatoes,if you need more add the rest of the coconut milk. Usually we add 1 C of coconut milk because the nattu thakkali (country tomatoes) are quite sour.
  7. Serve with any tiffin of choice (idli/dosa/oothappam etc) or a simple coconut rice or jeera rice or even ghee rice.

Rate this recipe

  • 1 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment