Tomato gravy/ Thakkali Kuzhambu

This tomato gravy is a traditional recipe made using coconut paste. It is a simple and quick dish. This gravy goes well with rice, chapathi/roti, idli and dosa too..

Tomato Gravy


  • Pearl onions /Shallots - 8 (diced)
  • Curry leaves - 4 or 5 leaves
  • Mustard seeds (for seasoning)
  • Fenugreek / Vendhayam - 1/4 tbsp
  • Turmeric powder - 1/4 tbsp
  • Oil
  • Salt to taste
  To Grind:
  • Tomatoes - 3
Boil tomatoes with water in a pan. Allow the tomatoes to boil until the skin peels off.
Let the tomatoes cool down. Now peel off the skin and grind it to a smooth puree.

  To Grind:
  • Pearl onions /Shallots - 8
  • Curry leaves - 4 or 5 leaves
  • Red chillies - 4
  • Coriander powder - 1 tbsp
  • Grated Coconut - 1/3 cup
Pour Oil in a pan, roast red chillies,curry leaves,onions. Saute till onions are translucent. Turn off flame, add coriander powder and mix well. Cool the above roasted ingredients and grind them with grated coconut.

  1. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add fenugreek, curry leaves.
  2. Now add onions and saute till the onions become translucent.
  3. Add in the tomato purée and stir well.
  4. Add the grounded paste (paste containing onion,red chillies and coconut) and mix well. 
  5. Add salt , turmeric powder, 1/2 cup water and allow to cook well with a closed lid . (Adjust water according to the thickness you need)
  6. Once the gravy starts boiling, simmer and allow to boil for 3 more minutes.
  7. Turn off heat and serve hot with rice, chapathi/roti, idli or dosa