Chettinad Tomato Kuzhambu
Chettinad tomato kuzhambu is an awesome Chettinad gravy dish with tomato as base ingredient giving a natural colour and tangy aroma. Use standard, natural tomatoes for better taste and thickness of gravy. Chettinad tomato Kuzhambu pairs well with hot steaming rice.The preparation of Chettinad Tomato Kuzhambu is very unique and time consuming. Fry grated coconut along with red chillies, cashews, other ingredients and grind into a smooth paste. In another pan chopped tomatoes are fried in oil, leaving aside a few tomato pieces, and ground to a fine paste. Finally, pour oil in a pan, splutter cumin seeds and add remaining onions and tomatoes and fry well. Stir in previously ground coconut mixture and continue frying followed by adding ground tomato mixture too. Add tamarind juice, check for salt and garnish with coriander leaves. Enjoy the dish.
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Banglore tomatoes(medium) – 4nos
  • Shredded coconut 4tbsp
  • Red chillies(long) – 8nos
  • Small onions(Kunjulli) – 10nos
  • Ginger(A pinch) –
  • Garlic pods – 5nos
  • Fennel seeds(Perinjeerakam) – 1/2tsp
  • Cumin seeds(Jeerakam) – 1/2tsp
  • Dalia(split) – 1tsp
  • Cashews(whole) – 6nos
  • Tamarid juice(Puli) – 2tsp
  • Oil 7
  • Salt(As reqd) –
  • Coriander leaves (for garnishing) –
  1. Cut tomatoes and onions into small pieces.
  2. Heat a tsp of oil in a kadai or a pan.
  3. Fry red chillies, 1/2 of cut onions, ginger, garlic, cumin seeds, fennel seeds, dalia split, coconut and cashews.
  4. Grind them together and keep it aside.
  5. Heat a tsp of oil in a kadai or a pan.
  6. Add the chopped tomatoes(leaving aside 6 to 7 pieces).
  7. Grind it and keep it aside too.
  8. Heat 5 tsp of oil in a kadai or a pan.
  9. Add cumin seeds and allow it to splutter.
  10. Add the remaining onions and tomatoes and fry well.
  11. Add the ground coconut masala and fry for sometime.
  12. Add the ground tomatoes and cook, till the oil separates.
  13. Add salt & coriander leaves.
  14. Finally, add the tamarid juice to it and switch off the stove, before it starts to boil.
  15. :- Serve with chappathis, pooris, fried rice, idly or dosas.