Tomato kurma / Tomato gravy recipe for dosa
Tomato kurma is simple South Indian tomato based gravy served for dosa, Idli and uttapam.
Tomatoes are rich in vitamin C which is a vital vitamin for healthy skin. There are a number of recipes You can prepare using tomato as the main ingredient and today I will show you how to prepare a tomato (coconut based)kurma which is the best pair for crispy dosa.
In my blog, I have already posted Bombay chutney (tomato besan gravy) which is another best pair for dosas. These two gravies are very common in my home, which we can prepare in just 15 minutes.
The main advantage of these recipes is there is no need to chop vegetables or no need to make a puree(skin removed paste) from tomatoes. We can just grind the tomatoes and use in this kurma.
Let us see the detailed recipe with picture explanation.
For other dosa side dish chutneys/gravies:
Tomato kurma / Tomato gravy recipe for dosa
Ingredients
Ingredients:
- 3 large tomatoes
- 1 big onion
- 1 green chilli
- Few curry leaves
- 1 tsp ginger garlic paste
- 1 tsp chili powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- 1 inch cinnamon
- 2 cloves
- ½ tsp fennel seeds
- Salt as required
- 1 cup water
- Few coriander leaves
To grind:
- 2 finger long pieces of coconut or half cup grated coconut
- 1 tsp fried gram
- ½ tsp cumin/ jeera seeds
Instructions
Preparation:
- Grind all the ingredients given under 'To grind' into a fine paste.
- Wash tomatoes chop them roughly and grind them into a paste.
Recipe to prepare tomato kurma:
- Heat kadai with oil, add fennel seeds Cinnamon and cloves one by one.
- Add onions green chillies and curry leaves.
- Sauté onions until you get a transparent color. Now add ginger garlic paste and stir to remove raw flavor.
- Now add ground tomatoes and cook with onions.
- Sauté the tomato paste until oil separates on top.
- Now add the spice powders turmeric, chilli and coriander powder, mix with masala.
- At the ground coconut masala paste and mix the coconut masala well.
- Add a cup of water and teaspoon of salt.
- Close with a lid and let the masala cook for 5 to 8 minutes. Stir in between once or twice and you can adjust the water quantity based on the gravy consistency.
- Approximately after 5 to 8 minutes, the froth is settled and kurma cooked well.
- Garnish with chopped coriander leaves and serve with hot crispy dosas.
Notes
Nutrition
Pictorial explanation:
Preparation:
- Grind two 3 inch coconut pieces, jeera seeds and fried gram into a fine paste.
- Wash tomatoes chop them roughly and grind them into a paste.
Recipe to prepare tomato kurma:
- Heat kadai with oil, add fennel seeds Cinnamon and cloves one by one.
- Add onions green chillies and curry leaves.
- Sauté onions until you get a transparent color. Now add ginger garlic paste and stir to remove raw flavor.
- Now add ground tomatoes and cook with onions.
- Sauté the tomato paste until oil separates on top.
- Now add the spice powders turmeric, chilli and coriander powder, mix with masala.
- At the ground coconut masala paste and mix the coconut masala well.
- Add a cup of water and teaspoon of salt.
- Close with a lid and let the masala cook for 5 to 8 minutes. Stir in between once or twice and you can adjust the water quantity based on the gravy consistency.
- Approximately after 5 to 8 minutes, the froth is settled and kurma cooked well.
- Garnish with chopped coriander leaves and serve with hot crispy dosas.
Tips/notes:
1. Use ripe tomatoes for this korma.
- Adjust the Spice level to Suit your needs.
You may like these dosa varieties for this Tomato kurma: Rava Dosa, Crispy adai, Pesarattu
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Superb
Superb.
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