TOMATO KURMA

TOMATO KURMA

Tomatoes are very commonly used  in our every day cooking in India as they can be used in a wide variety of dishes, ranging from soups to curries. besides, they also have numerous health benefits.

Elsewhere in this blog, you will find recipes for dishes made with tomatoes such as:-

• Nadan Tomato Curry, from Kerala 
• Tomato Thokku from Tamilnadu
• Tamatar ki Kadhi from North India 

If, like me,  you are very interested in cooking, you will know what a pleasure it is to try out a new dish- and find out that it tastes great. Today's recipe is for an easy to make accompaniment for dosa, chapati etc made with tomatoes, onions and a ground masala of coconut, cashew nuts, and fennel seeds.

I have adapted this from Tomato Kurma  the well known Kannada cookery channel Rekha Aduge.

For this dish,  it is recommended that if the tomatoes are tangy, you use two or you use 3 tomatoes if they are more sweet.

Ingredients:-

• Medium-sized Tomatoes, 3
• Large-sized Onion, 1
• Bay Leaf, 1
• Cardamom, 1
• Cumin Seeds (Jeera),  1/4 tsp
• Ginger Garlic Paste, 1 tsp 
• Curry Leaves, a few
• Turmeric Powder, 1/4 tsp 
• Chilli Powder, 1/2 tsp
• Coriander Powder, 1 tbsp
• Salt, to taste
• Oil, 2 tbsp 
• Coriander Leaves, finely chopped, 1 tbsp  for garnish

To Be Ground To A Paste: -

• Coconut Gratings, 4 tbsp 
• Green Chillies, 2
• Fennel Seeds, 1/2 tsp
• Cashewnuts, 3

Method:-

Wash and chop the tomatoes and onion
In a small mixer jar, grind together coconut gratings, green chillies, fennel seeds, and cashew nuts to a smooth paste adding just the required amount of water. Keep aside.
Heat 2 tbsp of oil in a kadhai and on medium heat add the bay leaf, cardamom and cumin seeds
When the cumin seeds sizzle add the chopped onions and sauté till they become translucent
To this add the ginger garlic paste and sauté till the raw smell goes
Now add the chopped tomatoes and curry leaves and mix well
Add the turmeric powder, chilli powder and coriander powder, and salt to taste
Mix well and take care that the spice powders don't get burned
Add a little water and sauté the oil separates
To this add the ground paste prepared earlier , mix well and bring to a boil
Lower the flame and cook covered for abut 7-8 minutes stirring from time to time
Lastly, garnish with finely chopped coriander leaves
Serve hot with dosa or chapatis