Recipe : TOMATO KURMA
Shared by : Swaminatha Sharma
Dated : 18/01/2015
Onion 2 nos
Tomato 2 nos
Sambar Powder 1 tsp
Turmeric Powder 1/2 tsp
Salt - as required.
Oil - 2 Tsp
Cloves - 2 nos
Cinnamon - 1 inch piece.
To Grind
Coconut 1/4 cup
Green Chilly - 2 nos
Fennel Seeds - 1/2 tsp
Pottu kadalai (Fried Gram Dal) - 1 tsp
Coconut 1/4 cup
Green Chilly - 2 nos
Fennel Seeds - 1/2 tsp
Pottu kadalai (Fried Gram Dal) - 1 tsp
How to Prepare ?
Grind coconut, fried gram dal, green chillies and fennel with little water to a fine paste. Heat a kadai with oil. Temper with cinnamon and cloves. Add finely chopped onion and fry till transparent. Add finely chopped tomatoes and little bit of salt. Fry until it becomes soft and gravy. Add sambar powder and turmeric. Mix well and fry for two more minutes. Add 1 & 1/2 cups of water, add more salt if needed and bring to boil. Add the ground paste and boil for 3-4 minutes. Adjust water consistency if it is too thick. Tastes good with Idli, Dosa, Roti, Nan, etc.
Grind coconut, fried gram dal, green chillies and fennel with little water to a fine paste. Heat a kadai with oil. Temper with cinnamon and cloves. Add finely chopped onion and fry till transparent. Add finely chopped tomatoes and little bit of salt. Fry until it becomes soft and gravy. Add sambar powder and turmeric. Mix well and fry for two more minutes. Add 1 & 1/2 cups of water, add more salt if needed and bring to boil. Add the ground paste and boil for 3-4 minutes. Adjust water consistency if it is too thick. Tastes good with Idli, Dosa, Roti, Nan, etc.
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