salem Tomato Kurma is a tangy, mildly spiced South indian curry well-known inside the salem place of tamil Nadu. This flavorful kurma features ripe, juicy tomatoes cooked in a rich coconut and spice-based gravy. The natural sweetness and mild tang of tomatoes combo fantastically with aromatic spices, making it an first rate side dish for chapathi, parotta, dosa, or even steamed rice.


 substances:


 four huge ripe tomatoes, chopped

 1 big onion, finely sliced

 1 cup grated sparkling coconut or frozen coconut

 2 green chilies

 1 tbsp poppy seeds

 1 tsp fennel seeds

 1-inch piece ginger

 1 tsp turmeric powder

 1 tsp pink chili 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 to one½ cups water

 clean coriander leaves for garnish


 instructions:


1. prepare Kurma Paste:

   Soak poppy seeds and fennel seeds for 10 mins. Grind them with grated coconut, green chilies, and ginger along side a little water to form a easy paste.


2. Sauté Onions:

   heat oil in a pan. add mustard seeds and curry leaves. after they splutter, upload sliced onions and sauté till golden brown.


3. prepare dinner Tomatoes and Spices:

   upload chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. prepare dinner till tomatoes flip tender and tender.


4. upload Coconut Paste and Water:

   Stir inside the organized coconut paste and add water as had to reap a medium-thick gravy consistency. prepare dinner for 7-10 minutes on low warmth.


5. end:

   add garam masala or kurma masala, blend nicely, and prepare dinner for any other 2 mins.


6. Garnish and Serve:

   Garnish with sparkling coriander leaves. Serve warm with chapathi, parotta, dosa, or rice.




salem Tomato Kurma is a tangy, creamy, and aromatic curry that brings out the best of tomatoes with traditional spices — an ideal accompaniment for a diffusion of South indian breads and rice dishes.


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Tomato

Balasahana Suresh

06/08/2025 10:31 AM