Tomato Kurma
Tomato Kurma is a tasty tangy kurma made by cooking tomatoes with coconut paste, onions and spices. Tomato Kurma is relished with idli, dosa, idiyappam, roti, chapathi and a good side for rice meal too. Tomato Kurma is a must try at home when we run out of veggies and given the taste & easiness to cook.
Servings2
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
- 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.
- 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 chilli 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 Tomato Kurma with idiyappam / idli or dosa.
Notes
- Make sure you saute tomatoes till raw smell leaves.
- The spices should be subtle so don’t add more than the mentioned amount.
Nutrition Facts
Tomato Kurma
Amount Per Serving (75 g)
Calories 169
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 101mg4%
Potassium 262mg7%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 4g4%
Protein 3g6%
Vitamin A 342IU7%
Vitamin C 9mg11%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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