Tomato kurma or thakkali kurma is an unbelievable tasty kurma that can be made in a jiffy! It can make a perfect pair for soft dosa, idli, puri or chapathi. Full video and step by step pictures.
I always wanted to make this kind of kurma for long time. So when I heard this recipe from Raji, mom of Aj’s friend, I was very excited to try this one.
She was happy to share two simple recipes from her handwritten note recipe book from her mom.
One amongst the two is this kurma. Even though she told this recipe as ‘Vengaya Kuzhambu’ I made it more like Thakkali/ Tomato kurma.
I think my tomato ratio is more than she mentioned. Though I have not brought the same recipe she told, the taste was amazing!
I kept appreciating the simplicity of the recipe and yet the whole house smelt so good of this kurma.
🍅 Star ingredient
Tomato - The tomato ratio can be reduced to half in this recipe to make it vengaya kuzhambu as she called it.
But since we have named it as tomato kurma, use more tomato. Naatu thakkali or Bangalore tomato, whatever variety you use.
Just make sure to balance the spice accordingly.
Sambar powder - My sambar powder is combination of red chilli and more of coriander powder, traces of turmeric, cumin etc. No kopra or asafoetida in it.
So if you want, you can use Aachi or Sakthi sambar powder which are close to homemade.
Or even Red chilli powder and coriander powder (1 teaspoon chilli powder ½ to 1 teaspoon coriander powder)
If you do not like any masalas like Cinnamon, clove or fennel seeds, you can skip it. You can use ½ teaspoon garam masala alone.
👍🏻 Top tip
- Do not add any ingredient more than mentioned as it could totally over power the flavors. Everything has to be mild.
This recipe is naturally gluten free, vegan. You can keep thakkali kurma in fridge up to two days.
- First grind coconut, fried gram dal,green chillies and fennel with little water to a fine paste.
- Heat a kadai with oil. Temper with cinnamon and cloves. Add finely chopped onion and fry till transparent.
- Add finely chopped tomatoes and little bit of salt. Fry until it becomes soft.
- Add sambar powder and turmeric. Mix well and fry for two more minutes. Add 1 & ½ cups of water, add more salt if needed and bring to boil. Add the ground paste and boil for 3-4 minutes. Adjust water consistency if it is too thick.
Serve with idiyappam / Chapathi/ Idli / Dosa. Below is with idiyappam. Yumm!!
Tomato kurma or thakkali kurma
- 2 Onion
- 2 Tomato
- ¾ teaspoon Sambar powder
- ⅛ teaspoon Turmeric
- Salt as needed
- ¼ cup Coconut grated
- 5 Green chillies
- ½ teaspoon Fennel
- 1 tablespoon Pottu kadalai Fried gram dal
- 1 tablespoon Oil
- 1 inch Cinnamon
- 2 Cloves
- Firstly grind coconut, fried gram dal, green chillies and fennel with little water to a fine paste.
- Heat a kadai with oil. Temper with cinnamon and cloves.
- Add finely chopped onion and fry till transparent.
- After that, add finely chopped tomatoes and little bit of salt. Fry until it becomes soft.
- Then add sambar powder and turmeric. Mix well and fry for two more minutes.
- Add 1 & ½ cups of water, add more salt if needed and bring to boil. is too thick.
- Then add the ground paste and boil for 3-4 minutes. Adjust water consistency if it is thick.
- Switch off flame. Thakkali kurma ready.
- According to original recipe, the kurma has to come out more on whiter side. But I was happy with the orange look 🙂
- Do not add more masalas like cinnamon or cloves or fennel than mentioned, otherwise the kurma tastes different.
- Adjust the water quantity to get a kurma consistency.