The word ' Kurma/ Korma' make one's mouth, water. We instantly visualise a rich creamy gravy .There are so many interesting dishes from Kongunadu, in Tamilnadu. If you have been to Pollachi ,Coimbatore or even Madurai you will find the restaurants serving a tomato gravy along with Idlis/Dosas. It is popularly known as the 'Thakkali Kurma'. A rich, colourful and flavourful gravy and a must try recipe.
Serve Kongunadu Special Thakkali Kurma along with Whole Wheat Lachha Paratha for a weekday meal.
If you like this recipe, you can also try other Curry recipes such as
Cuisine: South Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 30 M
Grind the ingredients given under ' ground masala ' using 1/4 cup of water and keep it aside.
In a pan heat 1 teaspoon of oil and add the chopped tomatoes, shallots ,garlic and green chillies. Saute' them in low flame till the tomatoes become mushy.
This will take 5 to 7 minutes and once it turns mushy switch off and let it cool.
Process this mixture.
In the same pan, heat the remaining oil and add 1/4 tsp of fennel seeds and curry leaves.
Add the tomato- onion - chilli mixture.
Add turmeric powder, Chilli powder and Salt.
Mix well and boil for one to two minutes.
Stir in the ground cashewnut, mix well and let it simmer for another two minutes and switch off.
Serve Kongunadu Special Thakkali Kurma along with Whole Wheat Lachha Paratha for a weekday meal.