I first tasted this Kulambu recipe at a Tamilian friend’s home. Her mother served us Thakkali Kulambu with Dosa and I fell in love with it. It makes for a delectable accompaniment with dosa, idli, chapati, pongal and rice. Spices like cinnamon, clove and cardamom bring a flavor and fragrance of their own while jaggery and coconut add a dose of sweetness that balance and complement the flavor of tangy tomatoes. 1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add cumin seeds and as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and saute for 8-10 seconds. 2 Add the shallots and chopped onions and fry for 4 mts. Add the chilli pwd, turmeric pwd, black pepper pwd, coriander pwd, saunf pwd and salt. Mix well. 3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for 7-8 mts. 4 Add 2 1/2 cups of water, jaggery, adjust salt and cook covered for 10-12 mts. Add the coconut paste and mix and cook till you get the desired gravy consistency. 5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi, idli or dosas. Prep & Cooking: 35 mts Serves: 4-5 persons Cuisine: Tamil Nadu . 15-20 shallots, peeled 1 onion, finely chopped 1/4 tsp turmeric powder 1 tsp red chilli powder (adjust) 1/2 tsp black pepper powder 1/2 tsp fennel powder 1 tsp coriander powder salt to taste 1 tsp grated jaggery 2 tbsps coconut paste 1 1/2 tbsps oil Tempering/Poppu/Tadka 1 tsp mustard seeds 1 tsp cumin seeds 1″ cinnamon 1 clove 1 cardamom 10 garlic cloves few curry leaves
