TOMATO KURMA/THAKKAALI KURMA



This is a simple, easy recipe yet delicious side dish for idly,dhosai or idiyapam. It is definitely a different one when compared to our regular chutneys and sambhar.
I got this recipe from the supplement book comes along with aval vikatan written by Mrs Revathy shanmugam.
I am sure its taste and aroma are great.
Even after we finished it up thoroughly , the smell was there in our kitchen for many hours :).
On seeing the ingredients it may look like big process , believe me it's easy only.
Ok now coming to the recipe,


Ingredients:

  • Tomato                                4 big sized
  • Onion                                   2
  • Turmeric                              1 teaspoon
  • Salt                                       As needed


To grind (1)

  • Ginger                                2 inch piece
  • Garlic                                 5 cloves
  • Fennel Seeds                      1 teaspoon
  • Green Chillies                    7 to 8
  • Coriander Leaves &           1 handful
  • Pudina/ Mint leaves 
  • Coriander Powder              1 teaspoon


To grind(2)

  • Coconut                              1/2 cup
  • Cashew nuts                       4 to 5
  • Fried Gram/ Pottu kadalai  2 teaspoon


Tempering:

  • Pattai/cinnamon                  1 piece
  • Cloves                                  2
  • Cardomom                           2(optional)
  • Biriyani leaves                     1(optional)
  • Curry leaves                        Few
  • Oil                                       As needed


Method:
Cut onions length wise and finely chop the tomatoes.

Grind both the sets separately.


Put oil in a kadai or heavy bottomed pan put tempering items, then add onions and curry leaves and saute well.


Then add the ground masala (1) and saute well tll raw smell goes.


Add tomatoes and let it cook well. If requires add  salt and 2 cups water and let it boil till tomatoes get mashed well.

Then add the ground masala (2) and let it boil for 2 minutes.

Now kurma is ready . Garnish with coriander leaves and serve.


Notes:

  • In this recipe for spiciness we have used only the green chillies, so based on your requirement add or reduce few chillies. 
  • Instead of ginger and garlic you can use ginger garlic paste.
  • It goes well also with chappathi but with idly dhosai, & idiyappam, it tastes best on my opinion.
  • Tomato itself will ooze out water, so add water accordingly. As we have fried gram and cashew  the gravy will gets thicken after adding coconut groud masala.




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