Tomato Kurma is a spicy side dish made using onions, tomatoes, coconut, herbs and spices. Tomato Kurma is eaten with Idli, Dosa, Idiyappam, Roti, Chapati and can also be eaten with rice. Learn how to make Tomato Kurma with step by step pictures.
I saw this tomato kurma recipe in a tamil magazine. It was served as a side dish with appam and I was very curious to try it. Amma makes thakkali kuzhambu but kurma with tomato as main ingredient is new to me. I liked it very much, despite the thick pieces of tomato, it tasted very good. I’m sure it will be on my menu often after this.
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About Tomato Kurma
Tomato Kurma is made by cooking and simmering coconut based curry with simple tadka. Considering the taste and ease of cooking, Tomato Kurma is a must try at home when we run out of vegetables.
I served it with idiyappam for breakfast and had it with dosa for dinner, it makes a great combo Idli, Dosa, Chapati, Idiyappam And even appam. I had cleaned that plate of idiyappam and tomato kurma.
Tomato Kurma Ingredients
- Tomato – You can use Bangalore tomatoes or local tomatoes or a mixture of both.
- Onion Onion is used after frying.
- spice powder – Red chilli powder and coriander powder are used.
- spice paste – Make a paste by grinding coconut, fennel, ginger, green chillies, roasted gram dal and poppy seeds.
- tempering Oil is heated and then seasoning of cinnamon, cardamom, cloves and garlic is applied.
How to make Tomato Kurma step by step
1.Combine all the ingredients listed under ‘To grind’ in a mixer with a little water and make a smooth paste. Cancel. Heat oil in a pan – add the ingredients listed under ‘For tempering’ and let it splutter.
2. Then add garlic and let it turn light brown, then add onion and fry until golden brown. Then add tomatoes and fry until soft.
2. Continue cooking until the raw smell of tomatoes goes away. Then add red chilli and coriander powder, add some water and let it boil for a few minutes.
3.Then add coconut paste to it and let it boil (if it seems thick then add water). When the oil separates, garnish it with coriander leaves and close it.
Serve with idiyappam/idli or dosa.
Expert Tips
- Make sure you fry the tomatoes until the raw smell goes away.
- The original recipe called for more coconut (½ cup) but I reduced the coconut and added more tomatoes in its place. As per the original recipe, the color of the kurma is light orange, but since I added more tomatoes and the variety of tomatoes I used was dark red, I got a dark orange colored kurma, which I am really happy with because it is very attractive…isn’t it?!
- The spices should be subtle so do not add more than the recommended quantity.
serving and storage
Tomato Kurma can be enjoyed with rice or roti. It keeps well in the refrigerator for up to 1 day, reheat and serve.
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📖 Recipe Card
Tomato Kurma Recipe | Thakali Kurma Recipe
Tomato Kurma is a spicy side dish made using onions, tomatoes, coconut, herbs and spices. Tomato Kurma is eaten with Idli, Dosa, Idiyappam, Roti, Chapati and can also be eaten with rice. Learn how to make Tomato Kurma with step by step pictures.
Material
- 3 Large sized tomatoes, roughly chopped
- 1 medium sized onion finely chopped
- 1 small spoon chilli powder
- half and half small spoon coriander powder
- 2 small spoon green coriander finely chopped
- salt to taste
grind into paste
- ¼ cup Coconut
- ¾ small spoon fennel seeds
- ¼ inches ginger piece
- 1 Green chilly
- 1 tablespoon roasted gram
- 1 small spoon poppy seeds
to get angry
- 3 small spoon cooking oil
- ¼ inches cinnamon
- 2 clove
- 1 Cardamom
- 1 tablespoon Garlic
Instruction
-
Mix all the ingredients listed under ‘To grind’ in a mixer with a little water and make a smooth paste. Cancel. Heat oil in a pan – add the ingredients listed under ‘For tempering’ and let it splutter.
-
Then add garlic and let it turn light brown, then add onion and fry until golden brown. Then add tomatoes and fry until soft.
-
Continue cooking until the raw smell of tomatoes goes away. Then add red chilli and coriander powder, add some water and let it boil for a few minutes.
-
Then add coconut paste and let it boil (if it seems thick then add water). When the oil separates, garnish with coriander leaves and close it.
-
Serve with idiyappam/idli or dosa.
notes
- Make sure you fry the tomatoes until the raw smell goes away.
- The original recipe called for more coconut (½ cup) but I reduced the coconut and added more tomatoes in its place.
- As per the original recipe, the color of the kurma is light orange, but since I added more tomatoes and the variety of tomatoes I used was dark red, I got a dark orange colored kurma, which I am really happy with because it is very attractive…isn’t it?!
- The spices should be subtle so do not add more than the recommended quantity.
nutrition Facts
Tomato Kurma Recipe | Thakali Kurma Recipe
Quantity per serving (75 grams)
calories 169
Calories from Fat 99
% daily value*
thick 11 grams17%
saturated fat 4g25%
Trans Fat 0.03 grams
polyunsaturated fat 2g
Monounsaturated Fat 4g
sodium 101mg4%
potassium 262 mg7%
carbohydrate 17 grams6%
fiber 5 g21%
sugar 4 grams4%
protein 3g6%
Vitamin A 342IU7%
vitamin C 9mg11%
Calcium 80 mg8%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
