Tomato kurma - Thakkali kurma

Tomato Kurma – Thakkali Kurma

How to make Tomato Kurma – Thakkali Kurma at home

This South Indian style tomato kurma made with onions, tomatoes, coconut and flavoured with various spices goes well with idli / dosa / idiyappam & paniyaram.

Since idli & dosa are a staple breakfast in southern parts of India, this kurma fondly known as thakkali kurma / thakkali kuzhambu can be made easily with few staple ingredients.

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Tomato Kurma – Thakkali Kurma Recipe

Cooking instructions with step by step pictures

In a pan heat oil, add cinnamon, cloves and cardamom.

Once they sizzle, add chopped onions, green chillies, curry leaves and saute till onions are browned.

Add turmeric powder and salt.

Meanwhile take chopped tomatoes, coconut and bengal gram dal in a blender and grind it to a fine paste using little water.

Once the onions are cooked add the ground paste and mix well.

Add water and check for salt.

Add garam masala, salt if necessary and bring the mixture to a boil.

Once boiled, lower the flame and simmer for 5 to 7 minutes.

Serve hot with Idli / dosa / idiyappam / paniyaram.

Tomato kurma  -  Thakkali kurma recipe
Tomato kurma - Thakkali kurma

Tomato kurma – Thakkali kurma

Dr. Monica
This South Indian style tomato kurma made with onions, tomatoes, coconut and flavoured with various spices goes well with idli / dosa / idiyappam & paniyaram.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Indian
Servings 4
Calories 120 kcal

Ingredients
  

  • 1 big onion
  • 2 medium tomatoes
  • 5 green chillies
  • 1 sprig curry leaves
  • ¼ cup coconut
  • ¼ cup bengal gram dal / chutney dal
  • 1 tsp garam masala
  • 1 inch cinnamon
  • 3 cloves
  • 2 cardamom
  • 1 ½ cups of water
  • 2 tbsp oil

Instructions
 

  • In a pan heat oil, add cinnamon, cloves and cardamom.
  • Once they sizzle, add chopped onions, green chillies, curry leaves and saute till onions are browned.
  • Meanwhile take chopped tomatoes, coconut and bengal gram dal in a blender and grind it to a fine paste using little water.
  • Once the onions are cooked add the ground paste and mix well.
  • Add 1 tsp garam masala, salt, water and bring the mixture to a boil.
  • Once boiled, lower the flame and simmer for 5 to 7 minutes.
  • Switch off the stove, garnish with coriander leaves and serve hot.

Notes

  • Always use ripe tomatoes for a better taste.
  • Finely chop the onions to get a smooth texture.
  • You can replace the bengal gram dal with poppy seeds and cashews for a rich curry.
Keyword Curry recipes, Side dish for idli / dosa

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