Tomato Kuruma

During my India vacation in September, I had shot and made notes of few recipes from my mother’s kitchen. But since I came back from India, work has taken away my weekends and I didn’t feel like opening my laptop at home because I am spending enough time with it at office already. Got myself a break this Saturday (much needed!) and here I am with a new post.

Tomato or Thakali Kuruma (in Tamil) is very popular side dish for idly and dosa in Coimbatore region. Kuruma is the local name for any curry that has a ground masala paste with coconut or cashew with one or more vegetables usually had as an accomplishment for idly,dosa, roti or parotta. Below is my mom’s recipe and her tip is to use only ripe tomatoes to get the taste right.

What you need:

  • Onion – 1 sliced
  • Tomato Puree made out 4 to 5 ripe tomatoes
  • Green Chilies – 1 slit
  • Curry leaves – few springs
  • Salt

To grind

  • Fried Channa Dhal or Pottukadalai – 1 spoon
  • Cinnamon – 1 inch piece
  • Cloves – 1
  • Cardamom – 1
  • Fennel seeds or Sombu – 1/2 tsp
  • Fresh grated coconut – 2 tsp
  • Dry chilies – 1
  • Garlic – 1 pod
  • Ginger – size of the garlic pod
  • Turmeric powder – 1 tsp
  • Poppy seeds – 1/4 tsp (optional)

How to:

  • Add all the items listed under “To Grind” to a mixer and grind them to a paste by adding little water.
  • Heat two spoons of oil in a kadai. Add mustard seeds and add the sliced onions, green chili and curry leaves when mustard start spluttering.
  • Saute till onions become transparent. Now add the tomato puree and let it boil for a minute or two.
  • Add the ground masala,water and required salt. Cook until the raw smell of the tomatoes and masala goes off.
  • Serve it with idli or dosa. It is one of the best accomplishments for Ragi(Finger Millet) Idly or dosa.

img_0120_1
My mom’s idlies and tomato kuruma
Oh, did I mention that the recipe is vegan?!!

 

Pri

 

7 thoughts on “Tomato Kuruma

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