VIDEO
STEP BY STEP TOMATO KURMA
INGREDIENTS:
Tomatoes - 5 finely chopped
Onion - 2 Finely chopped
Ginger garlic paste - 1 Tsp
Chili powder - 1 Tsp
Coriander powder - 2 Tsp
Turmeric powder - 1/4 Tsp
Salt - as needed
To temper:
Oil - 1 Tsp
Mustard seeds - 1/4 Tsp
Fennel seeds - 1/4 Tsp
Bay leaf - 1 to 2
Cinnamon stick - 1 small piece
To grind:
Grated coconut - 3 Tsp
Cashews - 5 to 6
Green chilli - 3
Kuskus - 1/4 Tsp
Fennel seeds - 1/4 Tsp
HOW TO MAKE:
In a mixie add all the items listed under "To grind" and make a fine paste. Keep aside.
Heat oil in a kadai, splutter mustard seeds, add fennel seeds, bay leaf and cinnamon stick. Add chopped onions and fry well until turn in brown in color. Add ginger garlic paste stir well until nice aroma comes.
Add chopped tomatoes, chilli, coriander and turmeric powder. Mix well and add 1 cup of water. If you want thick kurma then add 1/2 cup or as you like.
When it started to boil add the grinded paste and mix well. Add little more water if you needed. Add salt. Cook it 5 more minutes. Garnish with chopped coriander leaves.
Tomato kurma ready to serve with idly, dosa, kal dosa...I made Kal Dosa and it was delicious :-)
TIPS:
Add needed water as per your consistency.
If you want to make it for chappathi then make it like a thick gravy. Add garam masala too.
Some of them add 1/4 tsp of jaggery powder, I do not prefer sweet taste in kurma so I did not add jaggery.
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