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
Roasted gram - 1 tablespoons of
Poppy seeds - 1 teaspoon
To temper:
Oil - 3 teaspoon
Cinnamon - 1/4 inch
Cloves - 2
Cardamom - 1
Garlic clove - 1 tablespoons of
Method:
- 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.
- Adding garlic clove allow it to slightly brown, adding onion and fry till golden brown.Adding tomato plants and fry till mushy.
- 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.
- 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!