Thakkali Kadaindha Kurma, Tomato Kurma

Recipe for kongunadu thakkali kadaindha kurma. Tomato Kurma for idli and dosa. Recipe with step by step pictures.

While sambar is the preferred dish for idli elsewhere, thakkali kuzhambu (tomato curry) and tomato kurma reigns supreme in our region. If you are invited for breakfast, 8 out of 10 times, you would find aati kaachina thakkali kuzhambu (tomato curry with ground masala) on the table instead of sambar. We love our thakkali kuzhambu so much. This recipe for tomato kurma uses tomato kadayal. Kadayal means “to mash” in Tamil. Kadayal is very famous in Kongunad. Keerai (spinach) Kadayal, Kathirikkai (brinjal) Kadayal to name a few. This particular recipe from the kongunad region (Tiruppur) uses mashed tomatoes in the kurma. The kurma gets its thickness from a home made masala paste. The masala paste is made by grinding coconuts, fried gram (pottu kadalai), and white poppy seeds along with spices. The masala paste is simmered along with the mashed tomatoes for this kurma. There are a lot of variations of this kurma and I will share them in the coming days. This recipe is again from my friend Aruna from Tiruppur.

Here is how to do Tomato Kadaindha Kurma
Lets boil the tomatoes in a pressure cooker. Add the tomatoes and a cup of water in a pressure cooker. Cook for 5 whistles. Remove from heat and set aside to cool.

Open the cooker and mash the tomatoes well. Set aside.

We will have to make a raw masala paste for this kurma. Here is what you will need.

Take a mixie and add in all the masala ingredients to it. Add in half a cup of water and grind to a smooth paste. Set aside.

For Indian curries, you will need a heavy duty mixie and here is what I recommend.

Making the Kurma
Heat Indian sesame oil / gingely oil in a pan. Add in the mustard seeds, curry leaves and chopped green chillies. If you want a spicy kurma, add more green chillies according to your taste. Let the mustard seeds crackle.

Add in the chopped onions and small onions (Indian shallots). Add in the salt.

Saute till the onions are soft and starting to brown.

Add in the ground masala paste. Wash the mixie with half a cup of water and add the masalas back to the pan.

Let the gravy simmer for five minutes. Add in the mashed tomatoes.

Add in a cup of water. Close the pan with a lid and let the gravy simmer for 15 minutes on a low flame. Mix once every five minutes to avoid scorching the pan at the bottom.

The tomato kurma is ready.

Serve with idli or dosa.

Thakkali Kadaindha Kurma, Tomato Kurma

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Recipe for kongunadu thakkali kadaindha kurma. Tomato Kurma for idli and dosa. Recipe with step by step pictures.

• Total Time: 35 mins
• Yield: 4 servings 1x

Ingredients

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For the Masala

• 1/3 cup fresh coconut
• 1 tablespoon fried gram
• 1 teaspoon white poppy seed (gasa gasa)
• 1 teaspoon fennel seeds (sombu)
• 2 cloves
• 1/4 inch piece cinnamon
• 3 dried red chillies

Other Ingredients

• 4–5 tomatoes
• 1 tablespoon Indian sesame oil (gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 3 chopped green chillies
• 1/2 cup chopped onion
• 5 small onion, Indian shallots, chopped
• 1 teaspoon salt

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Instructions

1. Boil the tomatoes in a pressure cooker. Add the tomatoes and a cup of water in a pressure cooker. Cook for 4 whistles. Remove from heat and set aside to cool. Open the cooker and mash the tomatoes well. Set aside.
2. Take a mixie and add in all the masala ingredients to it. Add in half a cup of water and grind to a smooth paste. Set aside.
3. Heat Indian sesame oil / gingely oil in a pan. Add in the mustard seeds, curry leaves and chopped green chillies. If you want a spicy kurma, add more green chillies according to your taste. Let the mustard seeds crackle.
4. Add in the chopped onions and small onions (Indian shallots). Add in the salt.
5. Saute till the onions are soft and starting to brown.
6. Add in the ground masala paste. Wash the mixie with half a cup of water and add the masalas back to the pan.
7. Let the gravy simmer for five minutes. Add in the mashed tomatoes.
8. Add in a cup of water. Close the pan with a lid and let the gravy simmer for 15 minutes on a low flame. Mix once every five minutes to avoid scorching the pan at the bottom.
9. The tomato kurma is ready.
10. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: side dish
• Cuisine: Tamilnadu