TOMATO KURMA

 TOMATO KURMA

Credit for introducing tomatoes to the world, it is said, should go to the Spanish who first brought it to Europe from South and Central America. It then spread to all parts of the world. Tomatoes have numerous health benefits as they are strong in lycopene as per this article in WebMD. 

We use tomatoes in so many dishes in our Indian cooking, be it from the South or the North of India.  Elsewhere in this blog, you will find recipes for dishes made with tomatoes, such as:-

• Tomato Saaru
• Tomato Peanut Chutney
• Red Bellpepper & Tomato Chutney
• Tomato & Carrot Soup

I have adapted today's recipe from  "Tomato Kurma" in Anusha's blog Tomato Blues. It is advisable to choose ripe and tangy tomatoes for best results when making this dish.

We loved this spicy and tangy South Indian accompaniment to hot idlis and idlis. You can adjust the spice level to suit your taste. 

Ingredients:-

• Tomatoes, (medium-sized), 4 
• Onion, (medium-sized), 2
• Cloves, (Laung), 2
• Cinnamon Stick, 1/2 inch piece
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp or to taste
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp- for garnish

To Be Ground To A Paste:-

• Coconut Gratings, 1/2 cup
• Fennel Seeds,(Saunf), 1/2 tsp
• Poppy Seeds, (Khus Khus), 1tsp 
• Green Chillies, 3-4 

Method:-

Wash and finely chop the tomatoes - to yield a little over 2 cups

Finely chop the onion - to yield about 1 cup

In a mixer jar, grind together the coconut grating, fennel seeds, poppy seeds and green chillies to a smooth paste adding just the required amount of water. Keep aside

Heat 2 tbsp of oil in a thick-bottomed pan, and when it gets hot add the cloves and cinnamon and sauté for 30 seconds or till they swell

Add the finely chopped onions and the ginger garlic paste

Saute till the onions turn slightly golden in colour and the raw smell of the ginger garlic paste goes 

To this add the salt to taste, turmeric powder, and chilli powder and mix well

Now add the finely chopped tomatoes and sauté till the turn soft and mushy

Next add 1 cup of water and bring to a boil

Lower the heat and let it simmer for 4-5 minutes 

Add the freshly ground paste prepared earlier and 1/2 cup of water and mix well

Cook on medium heat for about 5 minutes

Switch off the gas and transfer to serving bowl

Finally, garnish with finely chopped coriander leaves

Serve with idli, dosa, chapati