Categories: sambar/Curry/Huli

Ingredients

• 4-5 medium sized Tomatoes, cut into big cubes
• 3-4 Green Chillies, sliced
• Few Curry Leaves
• 2 medium Onions, sliced lengthwise
• 1/2 tsp Turmeric Powder
• 1 cup Tarmarind Extract
• 1 tsp Black Pepper Powder
• 1 tsp Jaggary
• To Grind I:
• 5-6 Red Chillies
• 1/4 inch Ginger
• 1/2 tsp Jeera/Cumin Seeds
• 2 tbsp Grated Coconut
• To Grind II:
• 1/4 cup Grated Fresh Coconut
• 2 tsp Poppy Seeds

Directions

1. Heat little oil and fry green chillies, onion and curry leaves.

2. Add ground paste-I,tomato pices, turmeric powder and little water.

3. Cover and cook till tomatoes become soft.

4. Add tamarind extract and cook for few minutes in reduced flame.

5. Add salt, jaggary, ground paste-II and allow the gravy to come to boiling point.

6. Remove from fire and serve hot with plain rice.

7. Variations:

8. Omit tamarind extract and add thick coconut extract.

9. You can add potatoes and drumsticks along with tomatoes.

10. Final Verdict:

11. Wooha… Hot, spicy, peppery, delicious… Tomato Kulambu was all these and much more. Although it was spicy it also had a touch of sour and sweetness to it from tamarind extract and jaggary I added. The colour was rich and dark, reminded me of ruby studded gold bowl;) It did certainly kicked my cold;) I love spicy food and nothing can beat Chettinadu Kulambu. It was perfect for our cold winter night’s dinner.

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