How to make Tomato kurma | Thakkali kurma recipe | Tomato korma recipe with step by step pics and video recipe. Simple Tomato coconut based gravy recipe suitable for south Indian tiffin items like idli, dosa, idiyappam etc.
Typically a Tomato onion base in which a freshly ground coconut masala is added and cooked to make it a slightly tangy. However it is very mildly spiced that keeps your breakfast/dinner very light.
This is one of the regular tomato curry recipes for idli/dosa while the other version of thakkali kulambu Coimbatore style is little different from this. Also check out this vegetable kurma recipe, and Kumbakonam kadappa.
In this recipe, some add Khus Khus while grinding coconut while others add cashews. I like to keep it simple, coconut, fried gram and a very mild taste of cinnamon and clove will do the job right!
Tomato kurma or thakkali kurma recipe
Tomato kurma recipe
To grind : coconut masala
- 1 cup coconut
- 1/2 tbsp fennel seeds
- 2 tbsp fried gram
- 1/4 inch cinnamon stick
- 1 no clove
for the curry
- 2-3 tsp coconut oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1.5 cups onion chopped
- 1 sprig curry leaves
- 2 tsp garlic chopped
- 2 cups tomato chopped
- salt to taste
- 1 no green chilli
- 1/4 tsp turmeric powder
- 1/2 tsp sambar powder/chilli powder
- coriander leaves chopped
- Grind everything under the “To grind: coconut masala” section to a super fine paste. Keep it aside until use
- Now, Heat oil in a pan and crackle mustard seeds, cumin seeds and add chopped onions, curry leaves, garlic chopped and fry until brown.
- Further add chopped tomatoes, salt, green chilli and fry on high heat for a minute.
- Close and cook for about 10 minutes on medium heat.
- Open, mix once and add prepared coconut masala, turmeric powder, chilli/sambar powder, water and mix well.
- Close and cook again for about 10-15 minutes on medium heat.
- Open and add chopped coriander leaves. Mix well and serve hot with idlis/dosas.
How to make Tomato kurma or thakkali kurma recipe
1.Firstly, lets grind together coconut , fried gram, fennel seeds, cinnamon, cloves to a super fine paste. Keep aside this coconut masala until use.
2. Heat oil in a pan and crackle mustard seeds, cumin seeds and add chopped onions, chopped garlic, curry leaves and fry until slightly brown.
3. Further add chopped tomatoes, salt and green chilli slit. Fry for a minute on a high heat.
4. Close and cook in medium heat until tomatoes are cooked. For about 8-10 minutes.
5. When the tomatoes are cooked, coconut masala paste is added along with water. Mix until combined.
6. Season with salt, turmeric powder and sambar/chilli powder. Remember we have added salt while adding tomatoes, so adjust only if needed. You can use either sambar powder or chilli powder. More water is added to bring it to a consistency required. Close and cook again for 10 minutes in medium heat.
7. Lastly, open and sprinkle chopped coriander leaves and mix well.
Serve hot with idlis/dosas.