Tomato Kurma - easy and flavourful kurma with onions, tomatoes and coconut paste. One of the best thing about this tomato kurma is that you can use as a base gravy for many dishes. After preparing this kurma, you can add your favourite ingredients like boiled soya chunks, cooked mushrooms, cooked green peas or whatever is left in your refrigerator. But don't forget to precook them. I like this tomato kurma with plain dosa, chapati or poori. Believe me, this kurma is one of the best option when you want to prepare a gravy within 10 minutes. I like the flavour of fennel and curry leaves in my coconut based kurmas. Not only it gives flavour to the gravy and it also helps in digestion. This kurma recipe isn’t a dish with specific instructions, it’s a simple process of three basic cooking methods and will always taste good with whatever tiffin you like. Now we will see the Tomato Kurma recipe with step by step instructions.
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Tomato Kurma Recipe details
Tomato Kurma with step by step photos
Cut the onions and tomatoes. Slit the green chillies.
Grind the coconut, fried gram, fennel seeds and garlic cloves with 1/4 cup of water.
In a broad kadai or pan heat oil over medium heat. Add mustard and urid dal. Allow them to crackle and add the onions and green chillies. Saute the onions on medium heat until soft.
Next, add the tomatoes breaking up with your palm while adding to the kadai. Add curry leaves and stir them well on medium heat.
When the tomatoes are cooked well, add the turmeric powder, red chilly powder and coriander powder.
Add the ground coconut paste.
The kurma will thicken quickly, so do not overcook it. Finally sprinkle the garamasala powder and turn off the heat.
Garnish with chopped coriander leaves and close it with the lid for 10 to 15 minutes.