Simple Tomato kurma for Idiyappam/Chappati/Dosa
This is a simple version of tomato kurma from my kitchen.It goes well with Idiyappam,Chappati,Dosa,Idli as well as rice.Ingredients:
Onion - 1 chopped finely
Tomato - 3 big size chopped
Green chilli - 1
Curry leaves - few
Corriander - few for garnish
Water - 1/2 to 1 cup
Milk - 1/2 cup (to enhance taste)(optional)
Grind list:
Coconut - 1/3rd cup
Bengal gram or Potu kadalai - 1/3rd cup
Garlic - 1 Pod
Ginger - small piece
Saunf - 1/2 spoon
Green chilli - 1
Water - as req
Seasoning:
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - Pinch
Steps:
1. Firstly grind all the ingredients mentioned on grind list(coconut,potu kadalai,garlic,ginger,saunf,green chilli,water) to a smooth paste by adding little water.
2. In a pan add oil. Once its heated add mustard seeds,cumin seeds and allow it to splutter and add asafoetida.
3. Add chopped onion along with green chilli and curry leaves and saute them well with a pinch of salt till it turns golden brown.
4.Add tomatoes at this stage and saute it well . Add turmeric powder and little water and cook for about 5 mins till the tomatoes turn to slightly mushy state.
5. Then add the grinded paste mentioned in step 1 and give a quick stir.
6. Add the required salt at this stage and little water required.
7.Finally add milk just as a flavour enhancer and bring it to boil for a minute and turn off the flame.
8. Garnish it with corriander leaves.Tasty and quick tomato kurma is ready to be served.
Note:
1.Add milk only when you are about you are about to turn off the flame.
2.If you dont like tomatoes as chunks in kurma you can also blend and add the tomato puree to it.
3.Use only Apple tomatoes for this recipe.
4.Since you are adding milk at the end make sure water is added prior keeping that on mind so kurma doesnt turn runny state.
5.Check for salt before you add in milk.
Coconut - 1/3rd cup
Bengal gram or Potu kadalai - 1/3rd cup
Garlic - 1 Pod
Ginger - small piece
Saunf - 1/2 spoon
Green chilli - 1
Water - as req
Seasoning:
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - Pinch
Steps:
1. Firstly grind all the ingredients mentioned on grind list(coconut,potu kadalai,garlic,ginger,saunf,green chilli,water) to a smooth paste by adding little water.
2. In a pan add oil. Once its heated add mustard seeds,cumin seeds and allow it to splutter and add asafoetida.
3. Add chopped onion along with green chilli and curry leaves and saute them well with a pinch of salt till it turns golden brown.
4.Add tomatoes at this stage and saute it well . Add turmeric powder and little water and cook for about 5 mins till the tomatoes turn to slightly mushy state.
5. Then add the grinded paste mentioned in step 1 and give a quick stir.
6. Add the required salt at this stage and little water required.
7.Finally add milk just as a flavour enhancer and bring it to boil for a minute and turn off the flame.
8. Garnish it with corriander leaves.Tasty and quick tomato kurma is ready to be served.
Note:
1.Add milk only when you are about you are about to turn off the flame.
2.If you dont like tomatoes as chunks in kurma you can also blend and add the tomato puree to it.
3.Use only Apple tomatoes for this recipe.
4.Since you are adding milk at the end make sure water is added prior keeping that on mind so kurma doesnt turn runny state.
5.Check for salt before you add in milk.
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