This is a very simple kurma made with tomatoes. I got this recipe from my friend long time back. I love this recipe for its simplicity. When there are abundant tomatoes at home or when tomatoes are inexpensive, apart from making tomato/thakkali thokku, tomato soup, tomato rice or tomato biryani, you can prepare this kurma for a change. It goes well with chapati, idiyappam, appam, idli and dosa. Today we will learn how to make tomato/thakkali kurma following this easy recipe with step wise pictures.
Chop onions finely and slit green chillies. Grind raw tomatoes and keep it aside. I got 2 cups of tomato puree.
Grind coconut with a little water to a fine paste. Keep all the things ready as below.
Heat oil, add cinnamon, cloves and fennel seeds. When fennel seeds sizzle, add finely chopped onions, green chillies and curry leaves.
Saute until onions turn golden brown.
Add tomato puree, coriander powder, chilli powder, turmeric powder and salt needed. Cook until the rawness of the tomato goes (the color will change as seen in the picture below) and it will oozes out oil.
At this stage add coconut paste, needed water (according to the consistency required) and cook simmered for 5-6 minutes. Garnish with finely chopped coriander leaves.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!