1 tablespoon coconut oil
1/2 teaspoon cumin seeds
1 sprig curry leaves
1 tablespoon minced ginger
2 green chillies, chopped
5 shallots, sliced
3 tomatoes, cut into chunks
1 teaspoon salt
2 sprigs mint leaves
2 sprigs coriander leaves
1/4 teaspoon sugar
1.5 cup water (divided)
For Kuruma Paste
1/2 teaspoon fennel seeds
4 green chillies
1/3 cup fresh shredded coconut
1 tablespoon fried gram (pottukadalai)
1/2 cup warm water
Tempering the Kurma
2 teaspoon coconut oil
2 shallots, sliced
1 sprig curry leaves
1/4 teaspoon black pepper powder
Heat coconut oil in a pan. Coconut oil is preferred for making this recipe. Add in a couple of cloves and a couple of cardamom to the hot oil. Add in some cumin seeds, curry leaves, minced ginger, chopped green chillies – use more or less chillies according to your taste and in the sliced shallots. Saute everything for a few minutes for the shallots to become soft.
Cut the tomatoes into big chunks. Cut each tomato into 8 pieces and add to the pan. Country tomatoes give a nice taste to the kuruma. Ripe tomatoes are preferred. Add in the salt and mix well to combine. Now reduce the flame of the stove to low and cover the pan with a lid. Let the tomatoes cook for about five minutes. Make sure to saute once a while so they do not scorch at the bottom. The tomatoes should become mushy after the said time. Once the tomatoes are cooked and soft, add in a little mint leaves and the coriander leaves. Do not use the stem. Use only the leaf part. Mix well to combine and saute for a minute.
In the meantime, let’s make a masala paste.
Take a small chutney jar and add in the fennel seeds, Green chillies – this kuruma tastes better when it’s slightly spicy. I have used about four chillies but you can always use more or less according to what your family prefers. Add in the fresh shredded coconut, cashew nuts – cashews give a smooth texture and richness to the kuruma and finally add some pottukadalai – fried gram to the mixie. The fried gram gives little body and makes the kuruma thick. Add only a little fried gram as adding too much will make the kuruma feel doughy. Add warm water and grind to a smooth paste. Warm water will help to grind the cashews to a smooth texture. You can also soak the cashews and then grind if you have the time. Make sure to grind the paste to a smooth consistency.
Add the prepared paste to our cooked tomato mixture. Wash the mixie with water and add back to the pan as you do not want to waste the masala sitting in the mixie jar. Mix well to combine. Add in more water as the kuruma will thicken up as it cooks. After adding the water, mix well to combine.
Add a little sugar to balance the flavours. Cover the pan with a lid and cook for five minutes. The kuruma might foam a little. So make sure to mix well once a while so it does not overflow from the pan. If the kuruma is too thick while cooking, add little hot water to adjust the texture.
The kuruma is ready when it has boiled for the said five minutes.
Now, let’s make a quick tempering for the vellai kuruma.
Take a small tempering kadai and add in the coconut oil. Add in the sliced shallots and the curry leaves. Roast the shallots in oil till they become crisp and golden. At this stage, switch off the flame and add in a little black pepper powder. Let the black pepper powder bloom in the hot oil.
Add this tempering to our kuruma.
Our fantastic thakkali vellai kuruma is ready. It goes really well with all South Indian breakfast / tiffin items.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Thakkali Vellai Kuruma