Tangy Tomato Kurma Recipe

Twitter

Facebook

Google +

Pinterest

0 0

Prep Time Null

Cooking Time Null

Servings Null

Rating

Tomato Kurma is a very simple kurma made with tomatoes. It is made with very ripe tomatoes that give the kurma a very rich natural color and a tangy taste. The freshly ground masala gives an amazing aroma and flavor to the dish. Let’s follow this recipe.

Ingredients

3Tomatoes, red and ripe, finely chopped
1 largeOnion, finely chopped
1/2 tspGinger garlic paste
2Cloves
1/2"Cinnamon stick
1Bay leaf
1/4 tspRed chili powder
1/4 tspTurmeric powder
a sprigCurry leaves
1 tbspCooking oil

Grind to a fine paste:

1/4 cupCoconut, grated
3Green chilies
1/2 tspFennel seeds (saunf/sompu)
1/2 tspKhus Khus (poppy seeds/gasagasalu)

Directions

In a blender add grated coconut, green chilies, fennel seeds, and poppy seeds and blend into a smooth paste.
Heat oil in a heavy bottomed cooking vessel and add cloves, cinnamon stick, bay leaf, and curry leaves and allow to sizzle for a few second and add chopped onions and saute for 4 min.
Add ginger garlic paste and saute for 4 min and add turmeric powder, red chili powder, and salt and mix it well.
Add chopped tomatoes and cover with a lid and saute for 9-10 min on low to medium flame.
Add the ground paste along with a cup of water and bring to a boil. Reduce flame and simmer till the gravy thickens.
Turn off heat and serve it hot with dosa.

Tomato is a source of vitamin C, biotin, molybdenum, vitamin K, copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus.

Meghna Nath