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Thursday, 9 November 2017

Tomato Kuruma

Today's Sunday 05/11/2017 morning breakfast
Pondy's Special Tomato Kuruma + Masala Poori (NIP)
Special Tomato Kurma
(No-Onion / No-Garlic Recipe)

This is very special in our area, but other people used to make with Onion and garlic. But this special recipe originally belongs to Salem District, when my mom used to make and pack for our idly / dosa during our school days in my hometown My mom's typical authentic cuisine from Salem Delta (Magundanchavadi), which is posted here. Recipe is very simple and goes very good with Idly, Dosa, Chappathi, Poori, etc.

Grind 1/2 cup grated coconut with 2 greenchilly and 1 inch ginger and keep aside. Grind 2 tomatoes to paste and keep aside. In a kadai temper 1 Bay leaf, 1 tsp of Jeera, 1 tsp of Aaharam Asafoetida. Add the grinded tomato (puree) to it and saute well. Add Turmeric powder, Red Chilly Powder (Aaharam's Special chilly powder for perfect colour and spicyness0, 1 tsp of Coriander powder, and mix well.. Once gets thickened, add the coconut paste, and adjust water consistensy. Add required salt to the gravy and simmer for 3 mins untill cooked. Remove lid, add finely chopped coriander leaves and serve hot with Masala Poori.

Your Special Tomato Kurma is ready.