Tomato Kurma / Tamil Recipes

Ingredients (Serves 4 – 5)

1. Tomato, medium sour – 4 – 5 medium-small, chopped

2. Oil – 2 tbsp

3. Whole spices – Cardamom – 1, cinnamon stick – 1/2 inch, cloves – 5, whole pepper corns – 1/4 tsp

4. Onion – 1 medium-large, chopped (Around 2 cups)

   Ginger – 1.5 tsp, finely chopped

   Green chilies – 3, slit

   Curry leaves – A few

5. Turmeric powder – 1/2 tsp

    Chilly powder – 3/4 tsp

    Coriander powder – 1 tsp, heaped

6. Salt – To taste

7. Cilantro – 1/4 cup chopped, to garnish

To grind

8. Grated coconut – 1/2 cup

    Poppy seeds – 3/4 tsp

    Fennel seeds – 1/2 tsp

    Cashews – 5 – 6 (Soaked in little hot water for 10 – 15 mts)

Method

1. Grind the grated coconut, poppy seeds, fennel seeds and soaked cashews to a fine paste, adding 2 – 3 tbsp water. Set aside.

2. Heat oil in a heavy-bottomed pan at medium heat. Add whole spices and stir for a few seconds until fragrant. Next add chopped onion, ginger, green chilies, curry leaves and little salt. Stir until onion starts to change color. Add turmeric powder, chilly powder and coriander powder. Cook until their raw smell is gone. Now add chopped tomatoes and cook for 3 – 4 minutes until they start to get mashed up. Add ground coconut paste, 3/4 – 1 cup hot water and mix well. Add salt, to taste. Cook for a few minutes until the raw taste of coconut is gone. Garnish with chopped cilantro. Serve with idiyappam /  chapathis.