Tomato Kurma is a tangy side dish made using onion, tomatoes, coconut, herbs and spices. Tomato Kurma is relished with idli, dosa, idiyappam, roti, chapati and a good side for rice meal too. Learn to make Tomato Kurma with step by step pictures.
I saw this tomato kurma recipe in a tamil magazine. It was given as a side dish for appam and I was way too tempted to try it. Amma makes thakkali kuzhambu but a kurma with tomatoes as a major ingredient is something new to me. I loved it a lot in spite of the chunky tomato pieces, the flavor was soo good. I am sure this is going to be often in my menu hereafter.
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About Tomato Kurma
Tomato Kurma is made with tomatoes cooked and simmer in a coconut based curry with basic tempering. Tomato Kurma is a must try at home when we run out of vegetables given the taste & easiness to cook.
I served it with idiyappam for breakfast and had it with dosa for dinner, it makes a great combo with idli, dosa, chapathi, idiyappam and even appam.That plate of goodness with idiyappam and tomato kurma was wiped clean by me.
Tomato Kurma Ingredients
- Tomatoes – You can use Bangalore tomatoes or country tomatoes or use a mix of both.
- Onion – Onion is sauteed and used.
- Spice powders – Red chili powder and coriander powder is used.
- Masala paste – A paste is made by grinding coconut, fennel seeds, ginger, green chilies, roasted gram dal and poppy seeds.
- Tempering – Oil is heated then cinnamon, cardamom, cloves, garlic is tempered.
How to make Tomato Kurma Step by Step
1.To a mixer add all the ingredients listed under ‘to grind’ along with little water and grind to a smooth paste. Set aside. Heat oil in a pan – add the ingredients listed under ‘to temper’ let it splutter.
2.Then add garlic let it slightly brown, then add onion and fry till golden brown. Then add tomatoes and fry till mushy.
2.Keep cooking till raw smell of tomatoes leave. Then add red chili and coriander powders with little water and let it boil for few mins.
3.Then add the coconut paste and let it boil(add water if consistency is thick).While oil separates, garnish with coriander leaves and switch off.
Serve with idiyappam / idli or dosa.
Expert Tips
- Make sure you sauté tomatoes till raw smell leaves.
- The original recipe called for more coconut(1/2 cup) but I reduced coconut and added more tomatoes instead. As per the original recipe, the color the kurma is light orange but since I added more tomatoes and also the variety of tomatoes I used was deep red I got a deep orange color kurma which I am really happy about as it is very appealing…Isnt it?!
- The spices should be subtle so don’t add more than the mentioned amount.
Serving and Storage
Tomato Kurma can be enjoyed with rice or roti. It keeps well in fridge for 1 day reheat and serve it.
If you have any more questions about this Tomato Kurma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Tomato Kurma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Tomato Kurma Recipe | Thakkali Kurma Recipe
Ingredients
- 3 big sized tomato roughly chopped
- 1 medium sized onion chopped finely
- 1 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To grind to a paste
- 1/4 cup coconut
- 3/4 teaspoon fennel seeds
- 1/4 inch piece ginger
- 1 green chillies
- 1 tablespoon roasted gram
- 1 teaspoon poppy seeds
To temper
- 3 teaspoon cooking oil
- 1/4 inch cinnamon
- 2 cloves
- 1 cardamom
- 1 tablespoon garlic
Instructions
- To a mixer add all the ingredients listed under ‘to grind’ along with little water and grind to a smooth paste. Set aside. Heat oil in a pan – add the ingredients listed under ‘to temper’ let it splutter.
- Then add garlic let it slightly brown, then add onion and fry till golden brown. Then add tomatoes and fry till mushy.
- Keep cooking till raw smell of tomatoes leave. Then add red chili and coriander powders with little water and let it boil for few mins.
- Then add the coconut paste and let it boil(add water if consistency is thick).While oil separates, garnish with coriander leaves and switch off.
- Serve with idiyappam / idli or dosa.
Notes
- Make sure you sauté tomatoes till raw smell leaves.
- The original recipe called for more coconut(1/2 cup) but I reduced coconut and added more tomatoes instead.
- As per the original recipe, the color the kurma is light orange but since I added more tomatoes and also the variety of tomatoes I used was deep red I got a deep orange color kurma which I am really happy about as it is very appealing…Isnt it?!
- The spices should be subtle so don’t add more than the mentioned amount.
AparnaRajeshkumar
indeed delicious.. and loved the plate and side jar combo .. too good
Veena Theagarajan
looks yum! love the presentation
Ramya Krishnamurthy
yummy
Sangeetha M
My fav side for idlis…Chef Damus recipes never fail..love the deep color, really appealing 🙂 the bowl n plate looks so pretty…nice 🙂
Hamaree Rasoi
This is the kind of kurmas that I would love to have with idlis, dosa and just plain rice as you have presented.
Deepa
SHARMILEE J
Thank you Deepa but thats idiyappam not rice 😛
M D
Wow! That Thakkali kurma looks yum and delicious!
Arjunan Akilandeswari
Had this yesterday for rice… Nice clicks
momsince27
Hey, I used to fry the tomatoes with whatever you have given under to grind and then grind them, that is, with tomatoes. Rest all same. Will try your version 🙂
Poornima Porchelvan
Kurma looks very tempting and perfect clicks as always.
anr
Can we peel the skin of tomatoes or grind the tomatoes and add?
SHARMILEE J
Yes you can add grinded tomatoes too but it will alter the flavour of the kurma though slightly….Give a try and do let me know the feedback 🙂
anr
Tried the version of grinding the tomatoes. Was skeptical about the flavor and taste, but it came out well:). The only thing is it was in light orange color:( that was ok ok:). Thanks for such a wonderful recipe
anr
Tried the grinding version:) was skeptical about the flavor, bt it really turned out well:) the only one thing was it was slightly in orange color:)
v.s.banu
Very colourful.. like to hav wit idiyappam..
Anita Bobby
hi…i am relatively new to cooking……there are some dishes which catch my eye and i love to try them out….ur tomato kuruma was soo visually appealing that i just had to giv it a try….unfortunately it went wrong…..can u help me out here…..u mentioned (in the ingredients to grind) fennel seeds….but not the quantity….i was not sure wat to do…how much is required really….becoz i think thats where the problem lay….i followed everything else to the last letter…..pls help…..i do so want to try it again…
SHARMILEE J
I missed it…but as you can see in the steps its very little 1/2-3/4 tsp will be ok to go…Hope this helps!
Anita Bobby
Thank u so much….am sure it will help…coz I guess thats where I went wrong…..I used an entire tablespoon?….the taste was too strong..kind of bitter or something….
Meeeeee
Tried this recipe.. Turned out great 🙂
Eswarprasath Jayaraman
Tried this today. It came out very well. Thank You!
viji
Nizzz recipe.. Came out very well…thankyu 🙂
Shilpa A
I still don’t mind to visit your blog for recipes😊 it’s the age of YouTube but coming to your blog is nostalgia. You have done a great job 👏 Keep it up 👍
Sharmilee J
Thank you so much! I post youtube videos also
https://www.youtube.com/user/vsharmilee
Shilpa A
Yes, I follow you there as well 😊
Sharmilee J
Aww thank you so much!