Quick, easy and delicious side dish for idli, dosa or chapathi – learn how to make Tomato Kurma or Thakkali Kurma with step-wise pictures.
I love growing plants at home and it has been my dream since childhood. We don’t get a lot of sunlight in our balcony and yet, we have a small garden with greens, tomatoes and herbs growing. I recently harvested a batch of Palak and made Palak Paneer – I tell you, the taste of garden to kitchen is amazing. I have some tomatoes growing currently and cant wait to harvest them in a few days. Today’s recipe has been in my drafts for months now, when we harvested a bunch of fresh tomatoes off our balcony garden. Aren’t those gorgeous?!
I made Tomato Kurma, one of the best side dishes for idli or dosa and I love pairing it with rotis too. Thakkali Kurma is as simple as it can get when you want something different from the chutneys but doesn’t require any effort at all. I learnt this recipe from my mother-in-law and if you are feeling like, you can add green peas, potatoes, carrots or beans too. Quite similar to Kurma Kuzhambu in texture but easier than that.
In Indian cuisine tomatoes are used in a lot of things and seldom they form one of the main ingredients in a recipe. This Tomato Kurma is solely based on tomatoes. Get the juiciest, red, tangy tomatoes and I can assure you a flavor bomb in your mouth. Kurma is a coconut based gravy made predominantly in Tamilnadu and with no exceptions, this thakkali kurma has fine ground coconut adding to its taste. By the way, I don’t have step-wise pictures for this recipe and will update this space when I make this again.
How to make Tomato Kurma | Thakkali Kurma –
Detailed recipe of making Tomato Kurma | Thakkali Kurma –
- In a pan heat oil. Splutter mustard seeds and then add fresh curry leaves, fry for a few seconds.
- Add finely chopped onions and fry until translucent.
- Next add ginger garlic paste and fry for 2-3 mins. Add chopped tomatoes and cook until mushy.
- Add salt as needed along with turmeric powder and sambar powder. Cook for 2-3 minutes.
- Meanwhile make a thick paste of coconut and roasted bengal gram with some water. Add it to the gravy.
- Add 1/4 to 1/2 cup of water and cook the gravy till it thickens.
- Sprinkle finely chopped coriander on top and remove from heat.
- Serve hot alongside idli, dosa or chapathi.
- Adjust the number of tomatoes based on how tangy the gravy should be.
- Adjust spices as per preference.
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