Tomato Kurma Recipe –Thakkali Kurma For Idli Dosa

I learnt this recipe from my apartment neighbor aunty. She make this tomato kurma (She calls this as Thakkali sambar in Tamil) as a side dish for idli, dosa and Idiyappam very often. The awesome aroma of this gravy that wafts through my apartment made me ask the recipe from her and tried it immediately. It was a lovely combo for idli & dosa. I am sure it goes well with chapati/Roti and Appam if its made slightly thick but not with rice. In Tamil, we used to call mildly spiced gravies as Kuruma Kulambu. This is one of its kind. It tastes like kurma but looks like Kuzhambu/Sambar/Gravy in consistency.Do not forget to smell your hands after eating ;))  If you are looking for tomato kuzhambu recipe without coconut for rice , please check it HERE. Now Lets see how to do Tomato kurma for idli dosa.

Tomato kurma for Idli,dosa and Idiyappam

How to make Tomato kurma for Idli, dosa, Appam and Idiyappam

Cuisine: South Indian

Category: Side dish for idli dosa

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup = 250ml

Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Big onion – 1no Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp ( I used Kashmiri chilli pwd) Salt & water - as needed To grind Grated coconut -1.5 tbsp Fried gram dal/Pottukadalai – 1 tsp Cinnamon - 1 small piece Cloves - 1 no Cardamom - 1no ( small) Dhania seeds - 1/2 tsp Fennel seeds - 1/4 tsp Ginger - 1/2 inch piece Garlic cloves - 3 nos Khus-khus - 1/2 tsp ( optional) Ripe tomato - 2 nos ( saute in oil and then grind with above ingredients) Cooking oil - 2 tsp Coriander leaves – to garnish

METHOD

Wash and chop the tomato into cubes.Heat oil in a kadai and saute the tomato pieces till mushy. Take the grated coconut, gram dal,  whole spices, ginger, garlic, dhania seeds, khus khus and grind it coarsely without adding water.Now add the sauteed tomato and again grind everything to a smooth paste adding enough water. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Saute the finely chopped onions till transparent. To this add, the ground masala paste along with a cup of water. Add salt, turmeric powder and red chilli powder. Boil the gravy till the raw smell of masala paste goes off. If the gravy becomes too thick, add little water, check for sat, boil and remove in a bowl. Garnish with coriander leaves. Serve hot with Idli, dosa adding a tsp of gingely oil. Enjoy !

Note

Add minimum quantity of whole spices else it will over power the taste of kurma. Add more or less chilli powder based on the tanginess of tomato. You can skip cardamom while grinding.

Enjoy this yummy kurma kuzhambu with Idli, dosa, Idiyappam and Appam !

I love to have Idli drenched in Kurma like you see in the picture. How about you ??

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