Tomato Kurma

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Kurma recipe

Tomato kurma is a versatile tangy chutney that lends itself well to idlis, dosas, aapams and kuzhi paniyarams. It can keep for a few days in the refrigerator. These recipes are ideal for busy women who are looking for quick snack options. Ensure that the tomatoes are well sauted so that there is no raw smell of tomatoes. Tomato kurma can be prepared in many ways. Either you can choose to grind the masala or use powders. You can use sambar powder for a different flavor.

Ingredients:

Ripe tomatoes finely chopped
Onion finely chopped
Curry leaves
Turmeric powder ¼ tsp
Oil 1 tbsp
Salt

For Wet masala

Ginger 1 inch
Garlic 3 cloves
Poppy seeds/khuskhus 1 tsp
Roasted channa dal 1 tbsp
Coconut 1 tbsp
Clove 1
Fennel seeds ½ tsp
Cinnamon 1 small piece
Green chilies 2

Grind together all the ingredients for wet masala into fine paste along with salt. In a sauce pan heat oil and add onions and curry leaves in it, sauté onions till transparent. Add tomatoes and salt, cook until tomatoes are done. Add turmeric powder, ground masala, and some more salt. Add water and cover the pan, cook for about 20 minutes on low flame. Garnish with coriander leaves.

Tomato Kurma Recipe

Chopped onions 2
Chopped tomatoes 2
Sambar powder 1 tsp
Turmeric powder 1/2 tsp
cinnamon 1/2"
cloves 3-4

Grind to a paste:

Grated coconut 4 tbsp
Green chillies 4
Fennel seeds 1/2 tsp

Heat oil in a kadhai and add cinnamon and cloves. Saute chopped onions till soft. Add chopped tomatoes and salt. Fry the mixture till it is soft and mashed. Add turmeric powder and sambar powder. Allow it to cook for another 2 minutes. Add a bit of water and the ground paste. Boil for another 5 minutes till the consistency is right for you.

Spicy Tomato Kurma

Chopped tomatoes 3
Chopped onion 1
Chilli powder 1/4 tsp
Turmeric powder 1/4 tsp
Bay leaf 1
Cinnamon 1/2"
Curry leaves Ginger garlic paste 1 tbsp
Cloves 2-3

Grind to paste:

Coconut 4 tbsp
Green chillies 2-3
Fennel seeds 1/2 tsp
Poppy seeds 1/2 tsp

After heating a bit of oil in a kadhai, add cloves, cinnamon, bay leaf and curry leaves. Add chopped onions and saute for a few minutes. Add ginger-garlic paste and keep stirring. Add turmeric and chilli powder. Add chopped tomatoes and saute till they are soft and cooked. Add salt. Add ground paste and cook for about 10 minutes. Add 2 tbsp of ground cashew paste for a richer flavor.