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Thakkali Kadaindha Kurma, Tomato Kurma

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 35 mins
  • Yield: 4 servings 1x


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



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

  • 45 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


  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.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: side dish
  • Cuisine: Tamilnadu