Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta
A South Indian Style Tomato Kurma Recipe with a coconut, tomato and onion gravy simmered with Indian spices and garnished with coriander leaves. Serve hot along with Kerala Parotta or any Biryani of your choice.In association with Preethi Kitchen Appliances
Tomato Kurma Recipe is a delicious gravy recipe that is prepared with ingredients that are found in every South Indian Kitchen. A ground masala of coconut, fried gram dal, green chillies and fennel are added to a flavourful tomato onion gravy and garnished with chopped coriander leaves.
This sort of gravy is really easy to make and be prepared in less than 30 minutes. While you are cooking this recipe up, you call roll out your parathas or prep for your biryanis/pulavs and get your whole meal done by 45 minutes.
If you like this recipe of Tomato Kurma, here are a few more Kurma Recipes for your South Indian Meals:
- 2 Onions , finely chopped
- 4 Tomatoes , finely chopped
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Cumin seeds (Jeera)
- 2 Star anise
- 2 tablespoons Sambar Powder
- Salt , as per your taste
- 2 teaspoons Ghee To grind
- 2 tablespoons Roasted Gram Dal (Pottukadalai)
- 3 tablespoons Fresh coconut , grated
- 3 Green Chillies
- 1 tablespoon Fennel seeds (Saunf)
- 1 tablespoon Water
How to make Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta
To begin making Tomato Kurma Recipe, we will first grind all the ingredients needs for the Kurma paste.
In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water. Grind the ingredients until you get a smooth paste. Keep aside for later.
Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee. Once the ghee is warm, add cumin seeds and allow it to sizzle.
When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds.
Add the chopped onions and stir until they are caramelized. Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy.
Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low. Add 1/4 cup water, stir and close the lid of the pan. Let the tomato kurma simmer for 5 minutes.
After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame. Garnish it with coriander leaves and it is ready to be served.
Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta is part of the Indian Curry And Gravy Recipe Contest