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Tomato Kurma: A Tangy Southern Curry
It is amazing to know how a delectable Indian curry can change the flavour of a boring rice dish or an average dosa. Tomato Kurma is one such South-Indian recipe that is very popular as a side dish with dosa or rice. Tomato kurma is not a chutney or sambhar. It is plainly a curry recipe made with tomatoes.
Being a South-Indian recipe, tomato kurma uses all the usual spices required for an Indian curry of Southern origin. It has lots of coconut and curry leaves in it but the tangy flavour of the tomato kurma comes from the main ingredient, that is tomatoes.
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
- Tomatoes- 4 (chopped)
- Onion- 1 (chopped)
- Green chillies- 2 (chopped)
- Ginger- 1 inch
- Garlic pods- 5 (minced)
- Turmeric powder- 1/2tsp
- Red chilli powder- 1tsp
- Coriander powder- 1tsp
- Poppy seeds- 1tsp
- Fennel seeds- 1tsp
- Cumin seeds- 1tsp
- Coconut- 2tbsp (grated)
- Cashew nuts- 8
- Mustard seeds- 1/2tsp
- Curry leaves- 5
- Salt- as per taste
- Oil- 2tbsp
Procedure
- In a grinder, make a paste of poppy seeds, cumin, fennel seeds, coconut and cashew nuts with a little water.
- In a deep bottomed pan, add oil. When it heats up, season it with mustard seeds, curry leaves and green chillies.
- Add the onions to the pan and saute around 3-4 minutes. When the onions turn golden, add ginger garlic mince.
- Mix it up and cook for another 2 minutes. Then add the tomatoes and sprinkle salt and spices (turmeric, red chilli and coriander) from the top.
- Mix all the ingredients and cook for 5 minutes on a low flame.
- After the oil starts floating on top of the gravy, add 2 cups of water and bring the curry to boil.
- Now add the ground poppy seeds paste that you prepared earlier. Mix it up with the spicy Indian curry brewing in the pan.
- Let the curry boil for 3-4 minutes and keep stirring regularly.
Your tomato kurma is ready to be served. You can have it with dosa. You can also have tomato kurma as a side dish with lemon rice or pulao.
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