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Wednesday, March 20, 2013

Tomato Kurma

Tomato Kurma for Idli / Dosa / Idiyappam:
This is one of the simplest gravy that goes well with idli, dosa, idiyappam. It takes very less time to prepare this recipe. If you have coconut milk in hand that’s it in few minutes this kurma is ready. Let me go into the details of the recipe……

Onion – 2
Tomato – 4
Green chilli – 3
Ginger – 1 inch piece
Garlic – 3 pods
Fennel Seeds / Snauf – 1 tsp
Bay leaf- 1
Cinnamon – 1 inch piece
Cloves – 2
Elachi – 2
Coconut Milk – 1 cup
Chilli powder – 3 tsp (I use the Kashmiri Variety)
Turmeric powder – 1 tsp
Dhaniya powder – 1 tsp
Coriander leaves – handful
Salt – to taste
Dice onion and tomato into fine pieces.
Make the paste of ginger and garlic and keep aside or you can use the readymade ginger-garlic paste.
Slit the green chillies length wise.
Keep the coconut milk ready.
How to make coconut milk?
Take a fresh coconut, break open and grate it. Blend the grated coconut in a blender by adding one cup of water. Pour the contents to a strainer and squeeze the coconut milk into a bowl. Now repeat the process again by returning the strained coconut and one cup of water to the blender. Again strain the coconut milk to a bowl using a strainer.
Heat oil in a kadai, when hot add bay leaf, cinnamon, fennel seeds, cloves and elachi and sauté for half minute.
Now add chopped onion, ginger garlic paste and slit green chillies to it and sauté it till onion turns pink in colour.
Add diced tomato, some salt and sauté it well till tomatoes are cooked and it starts leaving oil in the sides.
Add chilli powder, turmeric powder, dhaniya powder, some water and boil it for some time till it becomes like a paste again.
Add coconut milk to it and boil it for some time, sprinkle some coriander leaves.
Tomato Kurma is readyJ Believe me it goes excellent with idli, dosa and idiyappam.