Tomato Kurma


Ingredients
:
Sesame oil – 2 teaspoons
Tomatoes – 3 mid sized (chopped)
Onion – 1 mid sized (chopped)
Fennel seeds – 1 teaspoon 
Poppy seeds - 1 teaspoon
Grated coconut –  ¼ cup
Roasted gram dal (pottu kadalai) – 1 tablespoon
Salt - 1 teaspoon
Grind to coarse texture:
Garlic – 1 big clove
Ginger – ½ inch piece 
Curry leaves – 10
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Tempering
Sesame oil – 1 tablespoon
Cumin seeds – ½ teaspoon 
Bay leaf – 1
Cloves – 2
Cinnamon – 1
Urad dal – 1 teaspoon 

Makes: 2 to 4 serves

Method:

  1. Heat ½ tablespoon of sesame oil in a non stick deep pan.
  2. Add coarsely ground mixture and fry for a few seconds.
  3. Add chopped onions and saute until they turn transparent.
  4. Add chopped tomatoes and salt, saute until tomatoes melt and blend.
  5. Allow this cooked mixture to cool to room temperature.
  6. Once the cooked mixture is cooled, grind along with coconut, fennel seeds, roasted gram dal to a smooth paste.
  7. Heat the remaining 1 tablespoon of oil in a non stick deep pan.
  8. Add the ingredients mentioned under tempering one by one & fry till golden brown.
  9. Add the ground tomato mixture and allow boiling for 3 to 5 minutes.
  10. Serve hot with idlis/dosa.


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