Tomato kurma is a flavorful and tangy south indian curry that pairs flawlessly with idli, dosa, or even chapathi. This vibrant kurma features ripe tomatoes cooked with fragrant spices and a creamy coconut base, growing a balanced dish that is mildly spiced, wealthy, and clean.


 components:


 three medium ripe tomatoes, chopped

 1 big onion, finely chopped

 1 cup grated sparkling coconut or frozen coconut

 2 inexperienced chilies

 1 tbsp poppy seeds

 1 tsp fennel seeds

 1-inch piece ginger

 1 tsp turmeric powder

 1 tsp coriander powder

 1 tsp garam masala or kurma masala

 2 tbsp oil

 1 tsp mustard seeds

 some curry leaves

 salt to taste

 1 cup water

 clean coriander leaves for garnish


 commands:


1. Prepare the kurma paste:

   grind grated coconut, inexperienced chilies, poppy seeds, fennel seeds, and ginger with a few water to a smooth paste.


2. Prepare dinner onions and tomatoes:

   warmth oil in a pan. Upload mustard seeds and curry leaves. When they splutter, sauté onions till translucent. Add turmeric and coriander powders, then add chopped tomatoes and salt. Prepare dinner until tomatoes melt and the oil separates.


3. Add kurma paste:

   upload the floor coconut paste and approximately 1 cup of water. Mix well.


4. Simmer:

   cover and cook dinner on low flame for 10-12 minutes till the gravy thickens and flavors combination.


5.end:

   stir in garam masala or kurma masala and cook for every other 2 minutes.


6. Garnish and serve:

   garnish with sparkling coriander leaves and serve hot with idli, dosa, or chapathi.




This tomato kurma is a super balance of tangy tomatoes and creamy coconut, making it a scrumptious accompaniment in your breakfast or dinner. Its colourful coloration and rich flavor elevate simple dishes like idli and dosa to a whole new level.


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Kurma

Balasahana Suresh

03/08/2025 03:55 PM