Tomato kuruma / Tomato Salna, also known as plain salna or empty salna is a thick, tomato-based curry or gravy or kurma. Salna is how it is referred to by the people of Tamilnadu. Salna is a delicious supplement served with parotta in hotels of Tamilnadu. It is spicy, hot and bursting with flavours. Delicious Salna with crispy fried Parottas tastes just awesome. There are various types of kurma one can make like Plain kurma, Tomato kurma, vegetable kurma and other non veg versions of it. So today I’m sharing with you all recipe for Plain kurma / Tomato kurma. This yummy tomato salna is very simple to prepare as it requires only a few basic ingredients available in our kitchen. It goes relish with Kerala parotta, chapati , dosa , ghee rice, jeera rice etc. Salna recipe described here is a simple method but tastes like hotel style plain salna that is a must try at home. Salna is usually served in excess over parotta & relished. Salna is the right feed for masala & spice lovers. Whenever long week end comes my special and occasionally prepare dish is, Frozen parotta (wheat or Maida) with this tomato kuruma. I prepare more and then will use for dosa also. My elder daughter will love to eat with white rice.
Watch tomato kurma recipe.
Tomato Kurma | Thakkali kurma | Side dish for idli
Ingredients
To prepare fresh coconut masala paste
To prepare Tomato salna
Instructions
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Heat pan with oil.
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Add cinnamon stick, fennel seeds and black stone flower.
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Add bay leaf.
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Add chopped onion and curry leaves.
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Sauté in medium flame until onion become translucent.
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Add chopped tomatoes.
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Add salt to this kuruma.
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Add turmeric powder when tomato get mushy.
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Add Kashmiri red chilli powder, red chilli powder and coriander powder.
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Sauté till raw smell goes off.
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To prepare fresh masala paste in a mixie jar add chopped onion and ginger.
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Add chopped garlic cloves.
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Add cashew nuts.
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Add poppy seeds or some more cashew nuts.
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Add fennel seeds.
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Add cinnamon sticks and cloves.
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Add grated fresh coconut.
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Grind them all in to fine paste with little water.
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Cook till gravy get thickened.
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Add freshly ground masala paste.
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Sauté till masala’s raw smell goes off.
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Then add required water.
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Pressure cooks it in medium flame for 1-2 whistles.
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Allow to release the pressure naturally and open the lid.
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Garnish with chopped curry leaves and coriander leaves.
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Switch off the flame when it reaches the required consistency.
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Very tasty tomato kurma / tomato salna is ready for serving.
