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Tomato Kurma | Thakkali Kurma
Ramya
Simple easy side dish gravy for any breakfast!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Curries & Gravies, Side Dishes
Cuisine
South Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
4
Tomatoes
medium sized
▢
1
Onion
large sized
▢
⅓
cup
Grated Coconut
▢
1
teaspoon
Roasted Bengal Gram/Chutney Dal
▢
1
teaspoon
Sambar Powder
▢
¼
teaspoon
Turmeric Powder
▢
½
teaspoon
Ginger Garlic Paste
▢
2
teaspoon
Oil
▢
½
teaspoon
Mustard Seeds
▢
Few Curry Leaves
▢
Few Coriander Leaves/Stalks
▢
Salt as needed
▢
Water as needed
COOK MODE
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Instructions
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 ¼ to ½ 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.
Keyword
Gravies, Side Dishes for Idli-Dosa
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