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You are here: Home / RandomPosts / Tomato Kurma – Thakkali Kurma Recipe | Sidedish for Idiyappam

Tomato Kurma – Thakkali Kurma Recipe | Sidedish for Idiyappam

February 6, 2014 by Sharmilee J 21 Comments

Tomato Kurma Recipe

I saw this tomato kurma recipe in a tamil magazine which was Chef Damus Recipe …..It was given as a sidedish for appam and I was way too tempted to try it as I wanted to try tomato kurma since long. Amma makes thakkali kuzhambu but a kurma with tomatoes as a major ingredient is something new to me…..I loved it a lot inspite of the chunky tomato pieces, the flavour was soo good. I am sure this is going to be often in  my menu hereafter.I will sure post thakkali kuzhambu recipe soon.

Tomato Kurma Recipe

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 🙂   Now lets get on to learn how to make tomato kurma.

Tomato Kurma Recipe

Tomato Kurma Recipe – Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins / toast | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Tomato – 3 big sized roughly chopped
Onion – 1 medium sized chopped finely
Red Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Coriander leaves – 2 tsp finely chopped
Salt – to taste

To grind to a paste:

Coconut – 1/4 cup
Fennel Seeds – 3/4 tsp
Ginger – 1/4 inch piece
Green Chillies – 1
Roasted gram – 1 tbsp
Poppy seeds – 1 tsp

To temper:

Cooking oil – 3 tsp
Cinnamon – 1/4 inch
Cloves – 2
Cardamom – 1
Garlic – 1 tbsp

Method:

  1. In 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.How to make tomato kurma - Step1
  2. Then add garlic let it slightly brown, then add onion and fry till golden brown.Then add tomatoes and fry till mushy.How to make tomato kurma - Step2
  3. Keep cooking till raw smell of tomatoes leave.Then add red chilli and coriander powders with little water and let it boil for few mins.How to make tomato kurma - Step3
  4. 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.How to make tomato kurma - Step3

Serve with idiyappam / idli or dosa.

Thakkali Kurma Recipe

My Notes:

  • Make sure you saute tomatoes till raw smell leaves.
  • The orginal recipe called for more coconut(1/2 cup) but I reduced coconut and added more tomatoes instead. As per the orginal recipe, the colour 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.

Thakkali Kurma Recipe

Tags: tomato kurma recipe,tomato kurma,thakkali kurma recipe,thakkai kurma,tomato kurma for idiyappam,tomato kurma sidedish fior idli dosa,sidedish for dosa,sidedish for idiyappam,easy tomato kurma,chef damus recipes,quick tomato kurma,how to make tomato kurma,prepare tomato kurma at home,make thakkai kurma recipe

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Filed Under: RandomPosts, Recent Posts, Sidedish For Dosas, sidedish for idiyappam

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Reader Interactions

Comments

  1. AparnaRajeshkumar says

    February 6, 2014 at 8:55 am

    indeed delicious.. and loved the plate and side jar combo .. too good

    Reply
  2. Veena Theagarajan says

    February 6, 2014 at 9:06 am

    looks yum! love the presentation

    Reply
  3. Ramya Krishnamurthy says

    February 6, 2014 at 11:49 am

    yummy

    Reply
  4. Sangeetha M says

    February 6, 2014 at 12:57 pm

    My fav side for idlis…Chef Damus recipes never fail..love the deep color, really appealing 🙂 the bowl n plate looks so pretty…nice 🙂

    Reply
  5. Hamaree Rasoi says

    February 6, 2014 at 2:19 pm

    This is the kind of kurmas that I would love to have with idlis, dosa and just plain rice as you have presented.
    Deepa

    Reply
    • SHARMILEE J says

      February 6, 2014 at 4:24 pm

      Thank you Deepa but thats idiyappam not rice 😛

      Reply
  6. M D says

    February 6, 2014 at 3:51 pm

    Wow! That Thakkali kurma looks yum and delicious!

    Reply
  7. Arjunan Akilandeswari says

    February 6, 2014 at 3:59 pm

    Had this yesterday for rice… Nice clicks

    Reply
  8. momsince27 says

    February 6, 2014 at 4:39 pm

    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 🙂

    Reply
  9. Poornima Porchelvan says

    February 7, 2014 at 3:15 am

    Kurma looks very tempting and perfect clicks as always.

    Reply
  10. anr says

    February 7, 2014 at 6:22 am

    Can we peel the skin of tomatoes or grind the tomatoes and add?

    Reply
    • SHARMILEE J says

      February 8, 2014 at 12:30 pm

      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 🙂

      Reply
    • anr says

      February 20, 2014 at 5:05 am

      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

      Reply
    • anr says

      February 20, 2014 at 5:21 am

      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:)

      Reply
  11. v.s.banu says

    February 7, 2014 at 6:40 am

    Very colourful.. like to hav wit idiyappam..

    Reply
  12. Anita Bobby says

    June 25, 2014 at 9:44 am

    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…

    Reply
    • SHARMILEE J says

      June 25, 2014 at 12:39 pm

      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!

      Reply
    • Anita Bobby says

      June 25, 2014 at 4:00 pm

      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….

      Reply
  13. Meeeeee says

    December 14, 2014 at 5:37 pm

    Tried this recipe.. Turned out great 🙂

    Reply
  14. Eswarprasath Jayaraman says

    May 10, 2015 at 8:43 pm

    Tried this today. It came out very well. Thank You!

    Reply
  15. viji says

    August 11, 2015 at 4:58 pm

    Nizzz recipe.. Came out very well…thankyu 🙂

    Reply

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