Step by step guide to make Thakkali Kurma, a Tamil style accompaniment for Idli, Dosas or hot steamed rice.Tomato Kurma or Thakkali Kurma is a south Indian style curry made with fresh tomatoes. This is a vegan and gluten-free dish that pairs well with Idli, Dosa and Aapam.
What is Tomato Kurma?
Kurma in India has many meanings. But it is mostly a medley of veggies or meat cooked in a sauce that has either dairy or nuts or coconut. In South India, Kurma is almost always synonymous with coconut. Most south Indian Kurma recipes call for adding fresh coconut. This tangy tomato kurma is a delightful concoction of ripe tomatoes and a fresh coconut and spice paste.
How to serve Thakkali kurma?
This yummy curry tastes great with Idli, dosa and even chapatis. But I do not see why this will not work well with hot rice and some Papads by the side.
I highly recommend trying this kurma with our soft no-ferment sponge dosas.
Thakkali Kurma- Method
Grinding the coconut paste
Place all grated coconut, poppy seeds, fennel seeds and green chili in a blender along with ¼ c water.
Blend to a smooth paste. Set aside.
Making the Tomato Kurma
Heat oil in a pan. Add the cloves and cinammon and saute for 30 secs. Add the turmeric powder, salt and chili powder and mix well. Now, add the onions and ginger garlic paste and saute till light brown. Add the tomatoes next and saute till they become mushy. Add 1 c water and allow this to simmer for 4 to 5 mins on medium flame. When done, add the ground paste and mix. Add about ½ cup water and mix again.
Cook on medium flame for about 5 mins. Garnish with coriander leaves.
The Kurma will be a lovely red if you choose ripe red tomatoes. You can also add Kashmiri chili powder in place of the regular chili powder for a vibrant red kurma.
Explore More Kurma Recipes
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South Indian Tomato Kurma
- Saute pan
- 2.25 c finely chopped ripe tangy tomatoes
- 1 c finely chopped onions
- 2 cloves
- ½ inch cinnamon stick
- 1 tsp Ginger Garlic Paste
- ¼ tsp Ground turmeric
- 1 tsp Ground paprika red chili powder
- 2 tbsp Oil
- 1.25 tsp Salt or to taste
To grind into a fine paste:
- ½ c Grated fresh coconut
- ½ tsp fennel seeds
- ½ tsp Poppy seeds or khus khus substitute with 1 tsp cashew if you cannot source this
- 4 slit Green chilies
- 2 tbsp finely chopped coriander leaves
Grinding coconut paste
- Place all grated coconut, poppy seeds, fennel seeds and green chili in a blender along with ¼ c water
- Grind to a smooth paste and set aside.
Making the Tomato Kurma
- Heat oil in a pan.
- Add the cloves and cinammon and saute for 30 secs.
- Now, add the onions and ginger garlic paste and saute till light brown.
- Add the turmeric powder, salt and chili powder and mix well.
- Add the tomatoes next and saute till they become mushy.
- Add 1 c water, mix well and allow this to simmer for 4 to 5 mins on medium flame, letting the tomatoes break down fully.
- Add the ground paste and mix.
- Add about ½ cup water to dilute the kurma .
- Simmer on medium flame for about 5 mins.
- Garnish with coriander leaves.