South Indian Tomato Kurma
Tomato Kurma; a tangy and lip smacking south Indian style curry made with ripe tomatoes
Servings: 3
Equipment
- Blender
- Saute pan
Ingredients
- 2.25 c finely chopped ripe tangy tomatoes
- 1 c finely chopped onions
- 2 cloves
- 1/2 inch cinnamon stick
- 1 tsp Ginger Garlic Paste
- 1/4 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:
- 1/2 c Grated fresh coconut
- 1/2 tsp fennel seeds
- 1/2 tsp Poppy seeds or khus khus substitute with 1 tsp cashew if you cannot source this
- 4 slit Green chilies
Garnish:
- 2 tbsp finely chopped coriander leaves
Instructions
Grinding coconut paste
- Place all grated coconut, poppy seeds, fennel seeds and green chili in a blender along with 1/4 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 1/2 cup water to dilute the kurma .
- Simmer on medium flame for about 5 mins.
- Garnish with coriander leaves.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!