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.
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
Prepare masala paste by blending cashews, roasted chana dal, coriander seeds, green chillies, fennel seeds, and water.
Heat oil in a kadhai and add urad dal, cinnamon, curry leaves, and mustard seeds. Once seeds start to splutter, add onions.
As onions turn translucent, add chopped tomatoes. Once tomatoes are mushy, add turmeric powder, red chilli powder, salt to taste, and sugar.
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.
Taste the kurma and adjust spices, salt, and water. Cook for another 10 minutes on low flame.
Serve the tomato kurma with parotta after garnishing with fresh coriander leaves.