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
- 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
- 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.
- 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.
- 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.
- Category: side dish
- Cuisine: Tamilnadu