Tomato Kurma Recipe – Thakkali Kurma For Biryani & Parotta

Tomato Kurma Recipe is a delicious gravy recipe that is prepared with ingredients that are found in every South Indian Kitchen. A ground masala of coconut, fried gram dal, green chillies and fennel are added to a flavourful tomato onion gravy and garnished with chopped coriander leaves. Course : Lunch Ingridients : 2 Onions , finely chopped 4 Tomatoes , finely chopped 1 inch Cinnamon Stick (Dalchini) 1 teaspoon Cumin seeds (Jeera) 2 Star anise 2 tablespoons Sambar Powder Salt , as per your taste 2 teaspoons Ghee To grind 2 tablespoons Roasted Gram Dal (Pottukadalai) 3 tablespoons Fresh coconut , grated 3 Green Chillies 1 tablespoon Fennel seeds (Saunf) 1 tablespoon Water Instructions To begin making Tomato Kurma Recipe, we will first grind all the ingredients needs for the Kurma paste.In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water. Grind the ingredients until you get a smooth paste. Keep aside for later.Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee. Once the ghee is warm, add cumin seeds and allow it to sizzle.When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds.Add the chopped onions and stir until they are caramelized. Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy. Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low.  Add 1/4 cup water, stir and close the lid of the pan. Let the tomato kurma simmer for 5 minutes. After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame. Garnish it with coriander leaves and it is ready to be served.Serve Tomato Kurma Recipe along with Vegetable Biryani and Tomato Onion Cucumber Raita. You can also serve Tomato Kurma along with Kerala Style Parotta for a weeknight dinner.