Tomato Kurma-Thakkali Kurma Recipe

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.

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South Indian Tomato Kurma

Tomato Kurma; a tangy and lip smacking south Indian style curry made with ripe tomatoes

Prep Time10 mins

Cook Time25 mins

Course: Accompaniment, Side Dish

Cuisine: Indian, South Indian, Tamil

Servings: 3

Equipment

• Blender
• Saute pan

Ingredients

• 2.25 c finely chopped ripe tangy tomatoes
• 1 c finely chopped onions
• 2 cloves
• ½ inch cinnamon stick
• 1 teaspoon Ginger Garlic Paste
• ¼ teaspoon Ground turmeric
• 1 teaspoon Ground paprika red chili powder
• 2 tablespoon Oil
• 1.25 teaspoon Salt or to taste

To grind into a fine paste:

• ½ c Grated fresh coconut
• ½ tsp fennel seeds
• ½ teaspoon Poppy seeds or khus khus substitute with 1 teaspoon cashew if you cannot source this
• 4 slit Green chilies

Garnish:

• 2 tablespoon finely chopped coriander leaves

Instructions

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.

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