TOMATO KURMA RECIPE / THAKKALI KURMA RECIPE

          I  always wanted to make this kind of kurma for long time. So when I heard this recipe from Raji, mom of Aj’s friend, I was very excited to try this one. I came to know Raji when Aj went for 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 food blog and when she explored the recipes, she started admiring it a lot heartily. Though she never agrees the fact that I am also like all of the house wives who cook everyday for their family.


Once when she told me that she is from Chettinad, I was so thrilled. Because I love the Cuisine. She was happy to share two simple recipes from her handwritten note recipe book from her mom. One amongst the two is this kurma. Even though she told this recipe as ‘Vengaya Kuzhambu’ I made it more like Thakkali/ Tomato kurma. I think my tomato ratio is more than she mentioned. Though 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. This goes well with Idli/ dosa/ chapathi/ idiyappam.

Tomato kurma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast- Sides
Prep Time: 5 mins    |  Cook time: 10 mins    |  Serves: 3

Ingredients

Onion	2
Tomato	2
Sambar powder	3/4 - 1 tsp
Turmeric	1/8 tsp
Salt	As needed

To grind

Coconut, grated	1/4 cup
Green chillies	5
Fennel	1/2 tsp
Pottu kadalai/ Fried gram dal	1 tblsp

To temper

Oil	1 tblsp
Cinnamon	1 inch piece
Cloves	2

Method

1. Grind coconut, fried gram dal,green chillies and fennel with little water to a fine paste.
2. Heat a kadai with oil. Temper with cinnamon and cloves. Add finely chopped onion and fry till transparent.
3. Add finely chopped tomatoes and little bit of salt. Fry until it becomes soft.
4. Add sambar powder and turmeric. Mix well and fry for 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 for 3-4 minutes. Adjust water consistency if it is too thick.

Notes

• 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!!