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http://www.rakskitchen.net/2012/12/to mato -kurma-recipe-side-dish-fo r-idli.html

TOMATO KURMA RECIPE / THAKKALI KURMA RECIPE

I always wanted to make this kind of kurma f or long time. So when I heard this recipe f rom Raji, mom of Ajs f riend, I was very excited to try this one. I came to know Raji when Aj went f or Amazing X science challenge competition. We have a similar wavelength in many thoughts and ideas. So got to go well with her and we keep in touch through phone calls. once she came to know about my f ood blog and when she explored the recipes, she started admiring it a lot heartily. T hough she never agrees the f act that I am also like all of the house wives who cook everyday f or their f amily.

Once when she told me that she is f rom Chettinad, I was so thrilled. Because I love the Cuisine. She was happy to share two simple recipes f rom her handwritten note recipe book f rom her mom. One amongst the two is this kurma. Even though she told this recipe as Vengaya Kuzhambu I made it more like T hakkali/ Tomato kurma. I think my tomato ratio is more than she mentioned. T hough I have not brought the same recipe she told, the taste was amazing! I kept appreciating the simplicity of the recipe and yet the whole house smelt so good of this kurma. T his goes well with Idli/ dosa/ chapathi/ idiyappam.

Tomato kurma recipe

Recipe Cuisine: Indian | Recipe Category: Breakf ast- Sides Prep T ime : 5 mins | Cook time : 10 mins | Serves: 3

Ingredient s

Onion Tomato

2 2

Sambar powder Turmeric Salt

3/4 - 1 tsp 1/8 tsp As needed

To grind
Coconut, grated Green chillies Fennel 1/4 cup 5 1/2 tsp

Pottu kadalai/ Fried gram dal 1 tblsp

To temper
Oil Cinnamon Cloves 1 tblsp 1 inch piece 2

Met hod
1. Grind coconut, f ried gram dal,green chillies and f ennel with little water to a f ine paste.

2. Heat a kadai with oil. Temper with cinnamon and cloves. Add f inely chopped onion and f ry till transparent.

3. Add f inely chopped tomatoes and little bit of salt. Fry until it becomes sof t.

4. Add sambar powder and turmeric. Mix well and f ry f or two more minutes. Add 1 & 1/2 cups of water, add more salt if needed and bring to boil. Add the ground paste and boil f or 3-4 minutes. Adjust water consistency if it is too thick.

Not es
According to original recipe, the kurma has to come out more on whiter side. But I was happy with the orange look :) Do not add more masalas like cinnamon or cloves or fennel than mentioned, otherwise the kurma tastes different. Adjust the water quantity to get a kurma consistency.

Serve with idiyappam / Chapathi/ Idli / Dosa. Below is with idiyappam. Yumm!!

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