Tomato Kurma Recipe | Thakkali Kurma Recipe

Tomato Kurma is a tangy side dish made using onion, tomatoes, coconut, herbs and spices. Tomato Kurma is relished with idli, dosa, idiyappam, roti, chapati and a good side for rice meal too. Learn to make Tomato Kurma with step by step pictures.

I saw this tomato kurma recipe in a tamil magazine. It was given as a side dish for appam and I was way too tempted to try it. Amma makes thakkali kuzhambu but a kurma with tomatoes as a major ingredient is something new to me. I loved it a lot in spite of the chunky tomato pieces, the flavor was soo good. I am sure this is going to be often in  my menu hereafter.

About Tomato Kurma

Tomato Kurma is made with tomatoes cooked and simmer in a coconut based curry with basic tempering. Tomato Kurma is a must try at home when we run out of vegetables given the taste & easiness to cook.

I served it with idiyappam for breakfast and had it with dosa for dinner, it makes a great combo with idli, dosa, chapathi, idiyappam and even appam.That plate of goodness with idiyappam and tomato kurma was wiped clean by  me.

Tomato Kurma Ingredients

• Tomatoes – You can use Bangalore tomatoes or country tomatoes or use a mix of both.
• Onion – Onion is sauteed and used.
• Spice powders – Red chili powder and coriander powder is used.
• Masala paste – A paste is made by grinding coconut, fennel seeds, ginger, green chilies, roasted gram dal and poppy seeds.
• Tempering – Oil is heated then cinnamon, cardamom, cloves, garlic is tempered.

How to make Tomato Kurma Step by Step

1.To a mixer add all the ingredients listed under ‘to grind’ along with little water and grind to a smooth paste. Set aside. Heat oil in a pan – add the ingredients listed under ‘to temper’ let it splutter.

2.Then add garlic let it slightly brown, then add onion and fry till golden brown. Then add tomatoes and fry till mushy.

2.Keep cooking till raw smell of tomatoes leave. Then add red chili and coriander powders with little water and let it boil for few mins.

3.Then add the coconut paste and let it boil(add water if consistency is thick).While oil separates, garnish with coriander leaves and switch off.

Serve with idiyappam / idli or dosa.

Expert Tips

• Make sure you sauté tomatoes till raw smell leaves.
• The original recipe called for more coconut(½ cup) but I reduced coconut and added more tomatoes instead. As per the original recipe, the color the kurma is light orange but since I added more tomatoes and also the variety of tomatoes I used was deep red I got a deep orange color kurma which I am really happy about as it is very appealing…Isnt it?!
• The spices should be subtle so don’t add more than the mentioned amount.

Serving and Storage

Tomato Kurma can be enjoyed with rice or roti. It keeps well in fridge for 1 day reheat and serve it.

If you have any more questions about this Tomato Kurma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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