Tomato Kurma - Thakkali Kurma

Tomato Kurma is an excellent yet easy to make side dish for idli, roti, aappam, idiyappam and even for mild pulao varieties. I have already posted Mixed Vegetable Kurma in my blog. But this is easier to make with lesser ingredients and can also be made even when we don't have vegetables in stock. It is a flavourful dish made with easily available ingredients in our kitchen. It can be prepared in a short span of time and hence is an easy recipe for even beginners to try.

Tomato Kurma Recipe

Serves  :  4 - 5 people

Ingredients

• Onion  -  4 small sized
• Tomato  -  4 small sized
• Turmeric powder  -  1/2 tsp
• Red chilli powder  -  1 tsp
• Coriander leaves  -  little, for garnishing
• Salt  -  as required
• Water  -  as required

To temper

• Oil   -  3 tbsp
• Cloves  -  3
• Cinnamon stick  -  2

To grind

• Coconut  -  1/4 cup
• Fried gram dal(pottu kadalai)  -  2 tbsp
• Green chilly  -  3
• Fennel seeds  -  1 tsp

Method

• Finely chop the onions and tomatoes.
• Grind all items given under "To grind" to a fine paste using required water.
• In a pan, add oil and once heated add all items mentioned under "To temper".
• Once they crackle, add the onions and salt.
• Once onions turn transparent, add the chopped tomatoes, turmeric powder, red chilli powder and saute till the raw smell leaves and oil separates out.
• Add water as required(I added around 1.5 cups of water). Check for salt and add if required.
• Once the water starts to boil, add the ground paste and mix well. Allow the gravy to boil for 2 to 3 minutes.
• Add finely chopped coriander leaves and switch off the stove.
• Serve hot with idli, dosa, aapam, poori, idiyappam or roti. Also goes well with any mild pulao varieties.

                                           

Notes

• For variations, you can add curry leaves, cumin seeds and bay leaf while tempering.
• You can also use sambar powder instead of chilli powder.