Tomato Kurma

A simple gravy made with tomato, onion, cinnamon, green chilies and coconut. This pairs well with Idiyappam, Idli, Dosa and even with poori and chapati.

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Tomato Kurma

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Recipe by S Kamala Course: GraviesCuisine: Indian, TamilDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

15

minutes

A simple gravy made with tomato, onion, cinnamon, green chilies and coconut. This pairs well with Idiyappam, Idli, Dosa and even with poori and chapati.

Ingredients

  • Tomato – 1

  • Onion – 1

  • Sambar Powder – 1/2 teaspoon

  • Turmeric Powder – 2 pinches

  • Salt – 1/2 teaspoon or as per taste

  • To grind:
  • Coconut gratings – 2 tablespoons

  • Green chillies – 2

  • Pottu kadalai ( chutney dal) – 1 teaspoon

  • Fennel (sombu) – 1/4 teaspoon

  • For seasoning:
  • Oil – 2 teaspoons

  • Cinnamon stick – a small piece

  • Clove 1

Directions

  • Chop onion and tomato finely.
  • Grind coconut, green chillies, pottukadalai and fennel together to a fine paste.
  • In a frying pan put oil.  When it is hot add cinnamon stick and clove.
  • Add onion and fry till it become shiny.
  • Add tomato and fry till it mashes well.
  • Add sambar powder, turmeric and salt.  Mix well.
  • Add ground coconut paste and mix it once again.
  • Add required water and make it semi solid.
  • Close with a lid and allow to boil.
  • Remove from stove and garnish with coriander leaves.

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