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.
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
Tips/notes: 1. Use ripe tomatoes for this korma. 2. Adjust the Spice level to Suit your needs.
Nutrition
Calories: 150kcal
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