TOMATO KURMA

Tomato Kurma’s a South-Indian dish, that is aromatic, bright and bursting with flavors. Onions and tomatoes are cooked to a pulp, brightened with dry spices and enriched with a paste composed of coconut, cashew, fennel seeds and more. This gravy will make for a perfect accompaniment with Aapam, idiyappam, idli, dosa, rotis, rice or even bread!

THIS RECIPE SERVES 4

INGREDIENTS

1. Oil – 1 tbsp
2. Onion – 1 medium or 1 cup finely chopped
3. Tomatoes – 3 medium or 2 cups chopped
4. Bay leaves – 1
5. Cloves – 2
6. Jeera/Cumin seeds – 1 tsp
7. Turmeric powder – 1/4 tsp
8. Corriander powder – 1 tsp
9. Kashmiri red chilli powder – 1 tsp
10. Salt – as needed
11. Chopped corriander – as needed

To be ground together

1. Grated coconut – 1/2 cup (heaped)
2. Green Chillies – 1
3. Garlic – 2 nos
4. Ginger – 1 ” knob
5. Cloves – 2 nos
6. Cinnamon – 1/2 inch piece
7. Saunf/Fennel seeds – 1/2 tsp
8. Cashew – 4 nos (optional)

METHOD

1. Toss all the ingredients mentioned under ” to be ground together” in to mixer jar. Grind to a fine puree using a little water
2. Heat oil in a heavy-bottomed vessel. Add the cumin seeds, bay leaves and cloves.
3. Once they release their aroma, add the onions and sautee until it lightly browns.
4. Add the tomatoes followed by the dry spices – turmeric powder, corriander powder, Kashmiri red chilli powder and salt.
5. Mix well. Cover and cook until the tomatoes turn pulpy. Add a little water if needed.
6. Pour the ground paste into the cooked onion-tomato mixture and mix well.
7. Bring it to boil. Add water if needed to bring it to the right consistency. Garnish with chopped corriander leaves.