Tomato Kurma (Thakkali Kuruma)  

Friday, May 1, 2009

Tomato kurma is one of South Indians' favourite side dish. Here goes my version of it:


Large onion - 1
Tomato (Roma) - 4
Turmeric powder - 1/4 tsp
Oil - 4 tbsp
Grated coconut - 1 cup
Kuskus - 1 tbsp
Roasted split channa (pottu kadalai) - 2 tsp
Curry leaves - one spring

To grind:

Ginger - 1 small piece
Garlic - 3 pods
Green chillies - 2 (adjust according to your taste)
Cinnamon - 1
Clove -1
Fennel seeds - 1/4 tsp
Cilantro - 2 tsp


1. Chop onion and tomato finely. Grind the ingredients given under 'to grind' and keep separately. Also grind roasted split channa, coconut and kuskus and keep aside.

2. Heat oil in a pan, add onion and turmeric powder. Cook till it turns golden colour.

3. Add the ground mix (ginger, garlic, etc) and fry till the raw flavour has left. Then add tomatoes with salt and cook till the tomatoes are completely done. (Takes about 20 minutes).

4. Then add coconut ground mix with enough water and chopped curry leaves. Stir it for 5 minutes under medium flame and remove from flame.

5. Tomato kurma can be served with roti/idli/dosa.

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