Make South Indian Tomato Kurma For Lunch To Pair With Parotta
By Krati Purwar
May 17, 2024
South Indian tomato kurma is a delight and lightweight gravy that can be prepared in a jiffy. If you constantly struggle with the question about what to cook or have surprise visits, this recipe is perfect for every occasion and it pairs well with parotta.
Ingredients
5 whole cashews 3 chopped tomatoes ¼ cup coconut 1 tablespoon roasted chana dal ½ teaspoon urad dal and sugar 2 tablespoons coriander leaves 2 green chillies ½ inch cinnamon 1 teaspoon mustard seeds 1 teaspoon coriander seeds 1 chopped onion ½ teaspoon red chilli and turmeric powder 5-6 curry leaves ½ teaspoon fennel seeds
Step 1
Prepare masala paste by blending cashews, roasted chana dal, coriander seeds, green chillies, fennel seeds, and water.
Step 2
Heat oil in a kadhai and add urad dal, cinnamon, curry leaves, and mustard seeds. Once seeds start to splutter, add onions.
Step 3
As onions turn translucent, add chopped tomatoes. Once tomatoes are mushy, add turmeric powder, red chilli powder, salt to taste, and sugar.
Step 4
After the oil separates from the vegetables, pour in the prepared masala paste. Add a cup of water and let the mixture simmer for 5-8 minutes on low flame.
Step 5
Taste the kurma and adjust spices, salt, and water. Cook for another 10 minutes on low flame.
Step 6
Serve the tomato kurma with parotta after garnishing with fresh coriander leaves.
