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Tomato Kulambu

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Adjust Servings:
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
½ tsp cumin seeds
1 sprig curry leaves
¼ tsp asafoetida
2 dry red chillies
4 medium sized tomatoes – chopped
1 tbsp chilli powder
2 tbsp coriander powder
1 tsp turmeric powder
salt to taste
1 tsp sugar
2 tsp rice flour
water as needed

Nutritional information

66.33 g
18.21 g
16.51 g
350 mg
0 mg

Tomato Kulambu

  • Veg
  • 30 mins
  • Serves 2
  • Easy



You can’t get a kulambu recipe that is simpler and easier to prepare than this tomato kulambu. It is made using tomatoes, masala and served alongside a bowl of rice. It also goes well with dosas and naan, any type of bread that you can use for dipping really. The tomatoes give the kulambu a tangy taste and help it emit a wonderful aroma that is a delight to the senses. Once your household picks up this aroma, they will immediately head to the dinner table.

It makes a great dish for storing and using later. Make a batch of tomato kulambu and store it in an air-tight container, so all you need is a bowl of steaming hot rice, dosa or roti and you are all set for dinner.

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How to make Tomato Kulambu

  • Heat oil in a kadai.
    • Pour in all seasoning ingredients.
    • Sauté for a minute.
  • Add in tomatoes, salt and sugar.
    • Mix well.
    • Cook until the tomatoes turn mushy.
  • Pour in spice powders and mix well.
    • Add in water and bring it to boil.
  • Pour rice flour and water in a bowl.
    • Mix well.
  • Add the rice flour mixture to the curry.
  • Cook until it thickens slightly.

Store the Tomato Kulambu in an insulated storage container, one that will keep food fresh and hot for a few hours.


In French, tomatoes are called pomme d’amour, translated as ‘love apple’ because of the shape of the fruit resembling the heart.

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