Saturday, 8 March 2014

Tomato Masala Kurma

Actually my mom makes delicious tomato kurma with fresh juicy tomatoes along with coconut,poppyseeds and fennel seeds masala paste. But while going through a supplement, i was surprised to see a new version of masala kurma immediately i want to give a try to this gravy. Seriously this dish came out simply incredible and the masala paste this recipe goes for is something different from the usual one.Have you ever tried a masala paste with peanuts for making a tomato kurma. But this gravy goes for it, trust me adding peanuts to the masala paste makes the difference from the usual one.

This kurma tastes absolutely fabulous as gravy with rice or as side dish with dosas,idlies.This masala kurma is definitely something from watever we would have already tasted.I'll advice to use juicy tomatoes for making this kurma.This post goes  for the CC Challenge of the month.


2nos Onions (chopped)
6nos Tomatoes (chopped)
1tbsp Channadal
1tbsp Peanuts
1tsp Fennel seeds
1/4tsp Turmeric powder
1/4cup Grated coconut
1tbsp Coriander seeds
1inch Cinnamon stick
2nos Cardamom
2nos Cloves
3nos Dry red chillies
1no Tamarind (blueberry size)
1tbsp Ginger (chopped)
Salt
Oil
1/2tsp Cumin seeds
1tsp Mustard seeds
Few curry leaves

Heat few drops of oil, saute the chopped onions and chopped tomatoes together until they turn soft.

Heat again some oil in a pan, fry the channadal,fennel seeds,coriander seeds,cinnamonstick, cloves, cardamoms, dry red chillies, peanuts, grated coconut, until a nice aroma comes from.

Grind the already sauteed veggies and fried spices together as fine paste along with tamarind.

Now transfer the grounded paste to cooking pan, add enough water and salt,bring it to boil.

Add the turmeric powder, cook everything well until the kurma gets well cooked.

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