Tomato Kurma

 

It is such a yummy and spicy side dish for hot, hot idlis. We first tasted at a friend’s place and it was wonderfully good with idlis.

Tomato – 3

Shallots – 10

Onion (big) – 1

Red chillies – 2-3 or as per taste

Cinnamon- 3 1-inch pieces

Cloves – 4-5

Cardamom- 2

Saunf/Fennel seeds – a little

Pepper seeds – 1 teaspoon or as per your taste

Coriander leaves – 5-6 strands

Roasted Dal (Pottu Kadalai) – 1 teaspoon

Coconut – 2 2-inch pieces

Ginger – 1 1-inch piece

Garlic – 5-6 pods

Salt – as needed

Oil – 2 teaspoon

Method:

  1. Grind Tomatoes, shallots, ginger, garlic, 2 cardamoms, 2 cloves, 1 or 2 cinnamons, coriander leaves, roasted dal, coconut, red chillies, saunf and pepper seeds to a fine paste.
  2. Heat oil in a kadai, crackle remaining cardamom, clove and cinnamon.
  3. Add lengthwise chopped big onion and sauté it till they are transparent.
  4. Now, add the ground content and salt to the onion and cook well until the raw smell and onion leaves to the walls of the kadai.
  5. You can add water after the masala Is cooked and leave it in a low flame until the gravy thickens to the consistency you want.

 

PS: 1. Though termed as a side dish for dosas and idlis, it blends very  well with idlis.

  1. The proportion of Red chillies and Pepper is your choice.