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TOMATO KURMA RECIPE / THAKKALI KURMA RECIPE

I always wanted to make this kind of kurma f or long time. So when I heard this recipe f rom Raji, momof Aj’s f riend, I was very excited to try this one. I came to know Raji when Aj went f or Amazing X sciencechallenge competit ion. We have a similar wavelength in many thoughts and ideas. So got to go well with herand we keep in touch through phone calls. once she came to know about my f ood blog and when sheexplored the recipes, she started admiring it a lot heartily. Though she never agrees the f act that I am alsolike all of the house wives who cook everyday f or their f amily.

Once when she told me that she is f rom Chettinad, I was so thrilled. Because I love the Cuisine. She washappy to share two simple recipes f rom her handwritten note recipe book f rom her mom. One amongst thetwo is this kurma. Even though she told this recipe as ‘Vengaya Kuzhambu’ I made it more like Thakkali/Tomato kurma. I think my tomato ratio is more than she mentioned. Though I have not brought the samerecipe she told, the taste was amazing! I kept appreciating the simplicity of the recipe and yet the wholehouse smelt so good of this kurma. This goes well with Idli/ dosa/ chapathi/ idiyappam.

Tomato kurma recipeRecipe Cuisine: Indian | Recipe Category: Breakf ast- Sides Prep Time : 5 mins | Cook time : 10 mins | Serves: 3

Ingredients

Onion 2

Tomato 2

Sambar powder 3/4 - 1 tsp

Turmeric 1/8 tsp

Salt As needed

To grind

Coconut, grated 1/4 cup

Green chillies 5

Fennel 1/2 tsp

Pottu kadalai/ Fried gram dal 1 tblsp

To temper

Oil 1 tblsp

Cinnamon 1 inch piece

Cloves 2

Method

1. Grind coconut, f ried gram dal,green chillies and f ennel with litt le water to a f ine paste.

2. Heat a kadai with oil. Temper with cinnamon and cloves. Add f inely chopped onion and f ry t illtransparent.

3. Add f inely chopped tomatoes and litt le bit of salt. Fry until it becomes sof t.

4. Add sambar powder and turmeric. Mix well and f ry f or two more minutes. Add 1 & 1/2 cups of water,add more salt if needed and bring to boil. Add the ground paste and boil f or 3-4 minutes. Adjust waterconsistency if it is too thick.

Notes

According to original recipe, the kurma has to come out more on whiter side. But I was happy with theorange look :)

Do not add more masalas like cinnamon or cloves or fennel than mentioned, otherwise the kurma tastesdifferent.

Adjust the water quantity to get a kurma consistency.

Serve with idiyappam / Chapathi/ Idli / Dosa. Below is with idiyappam. Yumm!!

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