Tomato Kurma Recipe | Thakkali Kurma Recipe | Tomato Korma Recipe

Thakkali Kurma / Tomato Curry, a tomato and coconut-based curry which can be prepared in a flash if there are no vegetables available in your kitchen. Kurma in India has many meanings. But it is mostly a medley of veggies or meat cooked in a sauce that has either dairy or nuts or coconut.  In South India, Kurma is almost always synonymous with coconut. Most south Indian Kurma recipes call for adding fresh coconut. This tangy tomato kuruma is a delightful concoction of ripe tomatoes and a fresh coconut and spice paste. Tomato Kurma will be less spicy and looks creamy since we have added coconut. The whole preparation is very simple and it works out well, It can be served with idli/dosa/roti. I would like to share few tips and recommendations. firstly, I have added roughly chopped tomatoes to pan and not sauteed with coconut paste to allow to pressure cook them, it will give the nice aroma and taste. secondly, use fully ripened tomatoes. Finally, cashews nuts can be easily overlooked if you do not prefer.

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Tomato Kurma Recipe | Thakkali Kurma Recipe | Tomato Korma Recipe

Author: Sasi Cuisine: South Indian Courses: Breakfast, Side Dish, Vegetarian Recipe Keys: Quick Meals Spicy V Vegetarian Meals

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 Big onion (1 cup chopped)
• 3 Tomatoes (2 cups chopped)
• 1 teaspoon chopped ginger
• 1 teaspoon Chopped garlic
• 5 Green chillies
• ¹⁄₂ teaspoon Black pepper
• 1 cup Grated coconut
• 8 Cashew nuts
• 1 teaspoon Poppy seeds
• little mint leaves
• Coriander leaves
• Few curry leaves
• 2 teaspoons Oil
• 1 Cinnamon
• 4 Cloves
• 1 teaspoon Black stone flower
• 3 Bay leaf

How to make Tomato Kurma

1. Firstly, prepare the masala by grinding all the ingredients listed for masala paste, heat oil.

   

2. Add cinnamon and cloves.

   

3. Add small portion of chopped onion.

   

4. Add chopped ginger and garlic.

   

5. Add green chillies and whole cashew nuts.

   

6. Sauté till get half cooked then add poppy seeds.

   

7. Sauté until all cooked well.

   

8. Switch off the flame then add grated coconut, sauté in the heat of the pan itself.

   

9. Allow to cool down.

   

10. Transfer in to mixie jar.

    

11. To this add fennel seeds and pepper.

    

12. Grind with little water in to thick fine paste.

    

13. Heat oil in pressure cooker.

    

14. Add bay leaves and black stone flower and allow to change in colour.

    

15. Add chopped onion and curry leaves sauté to turn transparent.

    

16. Add some mint leaves sauté for few seconds.

    

17. Add thickened coconut paste.

    

18. Sauté for 2-3 minutes in low flame.

    

19. Add roughly chopped tomatoes and add enough water to cook.

    

20. Add salt to the taste.

    

21. Pressure cooks for one whistle in low medium flame.

    

22. Open the lid.

    

23. Garnish with chopped coriander leaves.

    

24. Tasty tomato kuruma is ready for serving.

    

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