Tomato Walnut Khuzhambu

Today, I have made a new variety of Khuzhambu ( gravy) using walnuts.

Walnuts are very rich in protein, vitamin and minerals. Daily intake of walnuts are recommended for people having high cholesterol as it has poly unsaturated fatty acids which helps in lowering the cholesterol.
Walnuts are very rich in omega 3 and omega 6 fatty acids which are essential for many body functions.

Walnuts has made the Khuzhambu rich in nutrition and texture. The nutty flavour has complimented the sourness from the tomatoes. I tried this for the first time today. Happy to say that everyone liked it at home:)



Tomato- 1/4th kg
Onion – 2 medium sized
Tuvar dal ( pigeon peas) – 1/2 cup
Turmeric powder – 1/4th tsp
Oil – 1 tbsp
Mustard – 1 tsp
Fenugreek seeds(methi/ vendhayam) -1/2tsp
Curry leaves – few
Garlic – 3-4 cloves
Garlic – 1/2 inch
Chopped coriander leaves – 2 tbsps
Lemon – 1
Salt to taste

For the masala
Walnuts( akrot) – 1/4th cup
Coconut – 2-3 tbsps
Red chilies – 6-7
Cumin seeds( jeera) – 1/2 tsp


Peel, wash and slice onions.
Wash and cut tomatoes into cubes.
Peel, wash, crush and chop garlic.
Peel, wash and chop ginger.

Grind the ingredients mentioned for the masala to a smooth paste.

Wash and soak tuvar dal for 30 mins. Drain the water completely, add 1+1/2 cups of fresh water and turmeric powder and pressure cook for 3-4 whistles. It should be cooked very soft. Mash the dal and keep it aside.

Heat oil in a pan. Add mustard. When it starts spluttering, add fenugreek seeds and curry leaves. Sauté for few seconds. Add chopped garlic and ginger. Sauté for few mins.

Add the sliced onions and sauté till it turns pink. Add the chopped tomatoes and salt to taste. Sauté for few mins and then add the ground masala paste.


Sauté again for few mins and add 1/2 cup of water. Let it cook for few mins.

Now add the mashed dal and 1/2 cup water. Mix well and check for the seasonings.

Let it simmer for few mins. Take off the gas.
Cut the lemon and squeeze the juice. Add the lemon juice to the Khuzhambu and mix well.

Garnish with chopped coriander leaves and serve hot with rice or roti:)



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