Tomato kurma recipe in tamil

I saw this tomato kurma recipe inside a tamil magazine that was Chef Damus Recipe. It had been given like a sidedish for appam and that i was far too enticed to test it as being I needed to test tomato kurma since lengthy. Amma makes thakkali kuzhambu however a kurma with tomato plants like a major component is one thing a new comer to me. I loved it a great deal in spite of the chunky tomato pieces, the flavors was soo good. I am certain this will probably be frequently within my menu hereafter.I'll sure publish thakkali kuzhambu recipe soon.

I offered it with idiyappam in the morning coupled with it with dosa for supper, it can make an excellent combo with idli . dosa . chapathi . idiyappam as well as appam.That plate of goodness with idiyappam and tomato kurma was easily wiped clean by me :) Now lets jump on to learn to make tomato kurma.

Preparation Time. 20 mins Cooking. 20 mins / toast Serves. 2
Recipe Category. Sidedish Recipe Cuisine. South Indian

Tomato - 3 big sized roughly chopped
Onion - 1 medium-sized chopped finely
Red Chilli powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Coriander leaves - 2 teaspoon finely chopped
Salt - to taste

To grind to some paste:

Coconut - 1/4 cup
Fennel Seeds - 3/4 teaspoon
Ginger root - 1/4 inch piece

To temper:

Oil - 3 teaspoon
Cinnamon - 1/4 inch
Cloves - 2
Cardamom - 1
Garlic clove - 1 tablespoons of

Method:

1. Inside a mixer add all of the ingredients listed under 'to grind' together with little water and grind to some smooth paste.Put aside.Warmth oil inside a pan - add some ingredients listed under 'to temper' allow it to splutter.
2. Adding garlic clove allow it to slightly brown, adding onion and fry till golden brown.Adding tomato plants and fry till mushy.
3. Keep cooking till raw odor of tomato plants leave.Adding red chilli and coriander powders with little water and allow it to boil for couple of mins.
4. Adding the coconut paste and allow it to boil(add water if consistency is thick).While oil separates, garnish with coriander leaves and turn off.

My Notes:

• Make certain you saute tomato plants till raw smell leaves.
• The orginal recipe known as for additional coconut(1/2 cup) however i reduced coconut and added more tomato plants rather. As reported by the orginal recipe, the color the kurma is light orange consider I added more tomato plants as well as the number of tomato plants I made use of was crimson I acquired an in-depth orange color kurma that we am really happy about because it is very appealing. Is it not. )
• The spices ought to be subtle so don't increase the compared to pointed out amount.

hi. i'm relatively recent to cooking. there are several dishes which catch my attention and i enjoy have a look. ur tomato kuruma was soo visually appealing which i just needed to giv it a go. regrettably it went wrong. can u assist me here. u pointed out (within the ingredients to grind) fennel seeds. although not the amount. i wasn't sure wat to complete. just how much is needed really. becoz i believe this is where the issue lay. i adopted anything else towards the last letter. pls help. i actually do so would like to try it again.

I missed it. but as you can tell within the steps its hardly any 1/2-3/4 teaspoon is going to be alright to go. Hope this can help!