Tomato Kurma is a basic kurma without any vegetable except Tomatoes. This Kurma goes well with breakfast items like Idli, Dosa, Chappati, Appam and Idiyappam etc.
Ingredients:
To Grind
Grated Coconut – 3 tbsp
Saunf (Aniseed) – 1 tsp
Cinnamon (Dalchini / Pattai) – 1 inch piece
Cardoman (Elaichi) – 2
Cloves (Lavang) – 2
Tomatoes (Medium sized) – 3
Oil – 1.2 tsp
Other Ingredients
Coconut Oil – 1 tbsp
Mustard (Rai) – ¾ tsp
Black Gram (Urad Dal) – ½ tsp
Black Gram (Urad Dal) – ½ tsp
Curry Leaves – 1 Strand
Onion (finely chopped) – 1
Green Chilli (sliced) – 1
Ginger Garlic Paste – 1 tsp
Coriander (Dhania) Powder – 1 tsp
Chilli Powder – 1 ½ tsp
Turmeric (Haldi) Powder – ¼ tsp
Finely Chopped Cilantro (Dhania Leaves) – 1 tbsp
Salt to taste
Method:
Wash and chop the Tomatoes. Heat ½ tsp of oil in a pan. Add the Tomatoes and cook it soft and allow it to cool.
Grind all the ingredients under “To Grind” column except the Tomatoes. Do not add water while grinding. Now, add Tomatoes and grind to a fine paste with adding very little water. Keep aside.
Heat 1 tbsp of Oil in a pan. Add Mustard and allow it to crackle. Add Urad Dal. And then add Curry Leaves in a few seconds. Sauté them for a few seconds. Add Onion, Ginger Garlic Paste and the slitted Green Chilli. Cook for a couple of minutes in medium flame.
Add the Dhania Powder, Chilli Powder, Haldi Powder and Salt. Allow the Masala to get cooked completely.
Add the ground Tomato paste. Continue cooking till the masala becomes thick.
Now, add 1 ½ cup of water and cook for a couple of minutes. Add more water if the gravy is too thick.
Add Dhania, mix well and allow it to boil.
Done!
This delicious dish can be served with rice, pulao or indian breads. It also can be used as a base recipe and vegetables can be added as desired.
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