Tomato Rice Mix
Takkali Kuzhambu
தக்கலி குழம்பு
"A tangy Tamil Nadu treasure where ripe tomatoes meet gingelly warmth and temple spice."
Description
Trsna’s Takkali Kuzhambu is a tangy celebration of Tamil Nadu’s ancestral kitchens
Our Takkali Kuzhambu is handcrafted at peak tomato and tamarind season in small, artisanal batches right at its Tamil Nadu origin. We use only locally harvested, sun-fresh ingredients and an heirloom recipe passed down through generations—no gimmicks, no substitutions (not even our original gingelly oil)—so every jar delivers uncompromised authenticity and flavour. Each jar is slow-roasted, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, tomato-rich brilliance in every spoonful.
A tangy-smooth fusion of vine-ripened tomato and tamarind that turns everyday rice into a festive South Indian feast.
Elevate your rice game with Trsna’s Tomato Rice Mix—where Tamil Nadu’s vibrant bounty, time-honoured tradition, and uncompromising quality unite in every spoonful. Experience the festival of flavours in every jar!
Ingredients
Tomato (40%): provides sun-ripened sweetness and vibrant acidity that forms the mix’s bright red base.
Tamarind (20%): adds smooth, fruity-sour depth that anchors the signature tang.
Gingelly Oil: coats every grain in rich, nutty warmth that carries the spice profile.
Salt: balances sharp notes and acts as the natural preserving backbone.
Onion: infuses sweet-umami depth that rounds out tangy flavours.
Jaggery: brings gentle caramel sweetness that harmonizes sour and spice.
Split Brown Chickpeas (Chana Dal): lend hearty crunch and earthy texture.
Split Black Lentils (Urad Dal): offer creamy body and smooth mouthfeel.
Curry Leaves: weave in fragrant, citrus-herb layers that evoke Kerala’s backwaters.
Tempering Spices (Mustard Seeds, Fenugreek Seeds, Red Chillies, Coriander Seeds and Turmeric): introduce pop-pungency, smoky warmth, aromatic zest, and golden earthiness.
Asafoetida: anchors the blend with deep, umami-rich savouriness.
Acidity Regulators (INS 260 & INS 330): ensure consistent, bright tang and safe pH balance.
Preservative (E211): extends shelf life while preserving fresh, vibrant flavours.
History
Takkali Kuzhambu has its roots in Coimbatore and Madurai households, where tomatoes were slow-cooked with tamarind and jaggery to create a deeply flavoured, shelf-stable kuzhambu. Traditionally made in bronze urulis and stored in ceramic jars, it was a travel staple, postpartum tonic, and temple prasadam. The addition of roasted dals and gingelly oil reflects Tamil Nadu’s love for layered, balanced flavours.
Fun Facts
- Takkali Kuzhambu is a Kongu Nadu and Chettinad staple, often made in large batches and stored as a ready-to-mix rice base.
- It’s one of the few kuzhambus that’s both a pickle and a rice mix, making it a pantry essential for busy households.
- In Tamil homes, it’s lovingly called “thakkali thokku” and is often packed for train journeys and temple visits.
Flavour, Taste & Texture
- Flavour: Ripe tomato tang, mellowed by tamarind and jaggery, with toasted lentils and spice warmth.
- Taste: A rich medley of sour, spicy, sweet, and umami.
- Texture: Thick, glossy paste with soft onions, crunchy dals, and aromatic curry leaves.
Health Benefits
- Digestive Aid: Tamarind, fenugreek, and asafoetida support gut health.
- Immunity Booster: Tomatoes, turmeric, and curry leaves enhance immune response.
- Protein & Fibre: Chana dal and urad dal support satiety and energy.
- Heart-Healthy Fats: Gingelly oil is rich in sesamin and polyunsaturated fats.
Serving Suggestions
- Mix with steamed rice and ghee for an instant tomato rice bowl.
- Serve as a side with curd rice, pongal, or idli for a tangy lift.
- Use as a spread on dosas, rotis, or toasted bread.
- Add to cheese boards or mezze platters for a gourmet twist.
Fusion & Quick Recipe Ideas
- Tomato Rice Wrap: Mix with rice and sautéed veggies, roll in a tortilla.
- Kuzhambu Pasta: Toss with spaghetti, curry leaves, and roasted peanuts.
- Pickle Aioli: Blend with mayo or yogurt for a zesty sandwich spread.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and sesame seeds.
- Sweet-Sour Stir-Fry: Add to sautéed mushrooms or tofu for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Takkali Kuzhambu special compared to other brands?
It’s made using heirloom recipes, local Tamil Nadu ingredients, and no artificial additives—just bold, authentic flavour
- Is the pickle spicy?
Yes, it has a medium-to-high spice level, balanced with tangy tamarind and aromatic spices.
- How should I store the pickle after opening?
– Always seal the jar tightly
– Refrigerate after use
– Use a clean, dry spoon to prevent spoilage and preserve its layered profile
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Safe and flavourful for 6–8 months, if handled properly
- Are there any additives or preservatives used?
Yes—just minimal and food-safe:
– E211 (Sodium Benzoate) for shelf stability
No artificial flavours, colours, or synthetic enhancers—just time-tested ingredients with integrity.
- Is the pickle vegan and gluten-free?
✅ Yes
– 100% Vegan – No dairy, honey, or animal-based ingredients
– Naturally Gluten-Free – No wheat, barley, or grain-based additives
- Can I use it in cooking or only as a condiment?
Absolutely both!
– Mix into hot rice with a drizzle of gingelly oil or ghee
– Stir into stir-fried vegetables or lentils
– Spread over dosa, paratha rolls, or sandwich bases
It doubles as an instant kuzhambu and as a bold meal enhancer.
- Where is the pickle made?
Handcrafted at source in Tamil Nadu, using locally grown turkey berries, lentils, tamarind, and spices. Each batch follows heirloom preparation methods, echoing both domestic kitchen traditions and temple-flavoured cooking.
- Do you ship internationally?
Yes—Trsna ships to selected destinations worldwide. Shipping rates and delivery timelines are calculated at checkout depending on your location.
- What’s the best way to enjoy it the traditional way?
Mix with hot rice and a spoon of gingelly oil or ghee. Serve with appalams or vadams for a classic Tamil-style meal.
Certifications
| Weight | 125gm, 400gm |
|---|
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