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
- Oil – 1 tbsp
- Onion – 1 medium or 1 cup finely chopped
- Tomatoes – 3 medium or 2 cups chopped
- Bay leaves – 1
- Cloves – 2
- Jeera/Cumin seeds – 1 tsp
- Turmeric powder – 1/4 tsp
- Corriander powder – 1 tsp
- Kashmiri red chilli powder – 1 tsp
- Salt – as needed
- Chopped corriander – as needed
To be ground together
- Grated coconut – 1/2 cup (heaped)
- Green Chillies – 1
- Garlic – 2 nos
- Ginger – 1 ” knob
- Cloves – 2 nos
- Cinnamon – 1/2 inch piece
- Saunf/Fennel seeds – 1/2 tsp
- Cashew – 4 nos (optional)
- Toss all the ingredients mentioned under ” to be ground together” in to mixer jar. Grind to a fine puree using a little water
- Heat oil in a heavy-bottomed vessel. Add the cumin seeds, bay leaves and cloves.
- Once they release their aroma, add the onions and sautee until it lightly browns.
- Add the tomatoes followed by the dry spices – turmeric powder, corriander powder, Kashmiri red chilli powder and salt.
- Mix well. Cover and cook until the tomatoes turn pulpy. Add a little water if needed.
- Pour the ground paste into the cooked onion-tomato mixture and mix well.
- Bring it to boil. Add water if needed to bring it to the right consistency. Garnish with chopped corriander leaves.