Tomato Kurma | Thakkali Kurma

This flavorful coconut based tomato gravy or as we say in Tamil Thakkali Kurma(தக்காளி குருமா) is a perfect side for idli, dosa, idiyappam, sevai and of course roti. Even though it’s simple and humble onion-tomato gravy the fresh ground coconut based masala elevates the taste and make it rich and delicious.

I know nothing can beat the combo of chutney and sambar for idli and dosa. But I love to try different combos for idli and dosa and one such combo is the tomato kuruma. I simply love this recipe and also it fits aptly for the “Prep once & serve twice” concept. I have mentioned this in my blog before that I usually cook in the evenings and we pack the same for the next day lunch. If I prepare this kuruma, we have it with dosa for dinner and I pack the same kuruma for lunch but with idli or chapatti or sometimes with rice too. It is a great recipe for weekdays.

You all might have known by now, how much I love Revathy Shanmugam’s Recipes. I have already posted couple of her recipes and adding one more to that lot. This recipe is from one of the Aval Vikatan’s 30 recipes supplement book and all the recipes in that particular supplement was written by Revathy Shanmugam and this one recipe is our family favorite and without any delay here it is. (I adjusted the spice level and cinnamon quantity according to our taste preference)

Ingredients:

• Onion – 1
• Ripe Tomatoes – 5 to 6
• Turmeric Powder – 1/2 tsp
• Salt – 2 tsps (as required)
• Water – about 3 cups + for grinding masalas
• For Green Masala:
  • Ginger – Garlic Paste – 2 tsps
  • Poppy Seeds – 2 tsps
  • Fennel Seeds – 1 tsp
  • Green chillies – 2 or 3
  • Cilantro – a handful (about 1/4 cup)
  • Coriander Powder – 1 tsp
• For Coconut Masala:
  • Grated Coconut – 1/3 cup
  • Cashews – 4
  • Roasted channa dal / Daliya – 2 tsps
• For Tempering:
  • Oil – 2 tbsps
  • Cinnamon – 1/2 inch piece
  • Cloves – 2
  • Cardamom – 2
  • Curry leaves – 1 strand

Prep work:

• Soak the daliya and cashews in 1/4 cup of water for about 10 to 15 minutes.
• Meanwhile finely chop the onions and tomatoes.
• Grind all the ingredients given under green masala by adding 1/4 cup of water and set aside.
• Now grind the soaked cashew, daliya along with coconut and prepare the coconut masala and set it aside.

Steps:

• Heat the pan or kadai and add oil.
• Once the oil is hot, add cinnamon, cloves, cardamom and curry leaves and fry for a minute.
• Then add the chopped onions and cook till the onions turn translucent.
• Now add the chopped tomatoes, green masala, turmeric powder and salt.
• Mix well and add about 1 cup of water and cover and cook for about 5 minutes.

• By now the tomatoes will be soft and mushy. Now remove the lid and cook until all the water evaporates. It takes about 7 to 8 minutes and this removes all the raw smell from the masala.

• Now add the remaining 2 cups of water and bring it to boil.
• Finally add the coconut masala and mix well. 
• Let it simmer for couple of minutes and that’s it.

Yummy Kurma is ready. I served this with dosa. :-)

Notes:

• Instead of ginger-garlic paste, 1/2 inch ginger and 2 garlic cloves can be used while grinding.
• Adjust the green chillies and salt according to your taste preference and also depending upon the sourness of the tomatoes.

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Tomato Kurma | Thakkali Kurma

A simple and rich gravy prepared with tomato which is a perfect side for idli, dosa, idiappam and also for roti.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Side Dish

Cuisine: South Indian, TamilNadu

Calories:

Author: Srividhya G

Ingredients

• ▢ Onion - 1
• ▢ Ripe Tomatoes - 5 to 6
• ▢ Turmeric Powder - 1/2 tsp
• ▢ Salt - 2 tsps as required
• ▢ Water - about 3 cups + for grinding masalas

For Green Masala

• ▢ Ginger - Garlic Paste - 2 tsps
• ▢ Poppy Seeds - 2 tsps
• ▢ Fennel Seeds - 1 tsp
• ▢ Green chillies - 2 or 3
• ▢ Cilantro - a handful about 1/4 cup
• ▢ Coriander Powder - 1 tsp

For Coconut Masala

• ▢ Grated Coconut - 1/3 cup
• ▢ Cashews - 4
• ▢ Roasted channa dal / Daliya - 2 tsps

For Tempering

• ▢ Oil - 2 tbsps
• ▢ Cinnamon - 1/2 inch piece
• ▢ Cloves - 2
• ▢ Cardamom - 2
• ▢ Curry leaves - 1 strand

Instructions

Prep work

• Soak the daliya and cashews in 1/4 cup of water for about 10 to 15 minutes.
• Meanwhile finely chop the onions and tomatoes.
• Grind all the ingredients given under green masala by adding 1/4 cup of water and set aside.
• Now grind the soaked cashew, daliya along with coconut and prepare the coconut masala and set it aside.

Steps

• Heat the pan or kadai and add oil.
• Once the oil is hot, add cinnamon, cloves, cardamom and curry leaves and fry for a minute.
• Then add the chopped onions and cook till the onions turn translucent.
• Now add the chopped tomatoes, green masala, turmeric powder and salt.
• Mix well and add about 1 cup of water and cover and cook for about 5 minutes.
• By now the tomatoes will be soft and mushy. Now remove the lid and cook until all the water evaporates. It takes about 7 to 8 minutes and this removes all the raw smell from the masala.
• Now add the remaining 2 cups of water and bring it to boil.
• Finally add the coconut masala and mix well.
• Let it simmer for couple of minutes and that’s it.
• Yummy Kurma is ready. I served this with dosa. :-)

Notes

Instead of ginger-garlic paste, 1/2 inch ginger and 2 garlic cloves can be used while grinding.
Adjust the green chillies and salt according to your taste preference and also depending upon the sourness of the tomatoes.

Adapted from Revathy Shanmugam’s Tomato Recipe Collection (Aval Vikatan)

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Submitting this for the June Week 2 – Cooking from Cookbook Challenge (CCC Challenge).