easy tomato kurma recipe | thakkali kurma | tomato korma recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: south indian
Ingredients
for masala paste:
- ¼ cup coconut (fresh / desiccated)
- 1 tbsp putani / roasted chana dal
- 5 whole cashews
- ½ tsp fennel / saunf
- 1 tsp coriander seeds
- 2 green chilli
- ½ cup water (to blend)
other ingredients:
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dal
- ½ inch cinnamon stick / dalchini
- few curry leaves
- 1 medium onion (finely chopped)
- 3 large tomato (finely chopped)
- ½ tsp turmeric
- ½ tsp kashmiri red chilli powder / lal mirch powder
- salt to taste
- ½ tsp sugar
- 1 cup water (or as required)
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, prepare the masala by grinding all the ingredients listed for masala paste.
- now heat the oil and add in 1 tsp mustard seeds, ½ tsp urad dal, ½ inch cinnamon stick and few curry leaves.
- allow to splutter.
- furthermore saute in 1 finely chopped onions.
- also add in 3 finely chopped tomato and saute well.
- saute till the tomatoes turn soft and mushy.
- furthermore, add in ½ tsp turmeric, ½ tsp red chilli powder, ½ tsp sugar and salt to taste.
- saute till the oil releases from sides.
- now add in prepared masala paste and 1 cup water.
- mix well and adjust the consistency as required.
- further, cover and simmer for 15 minutes or more till the coconut gets cooked well.
- finally, add in coriander leaves and serve tomato kurma along with idli, dosa or idliyappam.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.