How much cooking time?

30 min — 10 min prep, 20 min cooking.

Tomato Kurma Thakkali Kurma For Biryani & Parotta

Name: Tomato Kurma Thakkali Kurma For Biryani & Parotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Tamil Nadu Indian
Ingredients: 3piece green chillies; 1tbsp Water; salt; 1tbsp Fennel Seeds; 9g Ghee; 2piece onion; 4piece Tomato; 1piece cinnamon stick; 2tbsp Sambar Powder; 19.5g Chana Dal; 3tbsp Fresh Coconut; 2piece Star Anise; 1tsp Cumin Seeds

South Indian (Tamil) tomato-coconut kurma traditionally served with biryani, parotta, idli, dosa, idiyappam. Mildly spiced gravy thickened with coconut + roasted gram dal + green chilli + fennel paste. Ready in ~30 minutes.

People also search this as parotta kurma.

Time 30 min · Serves 6 · 99 kcal · South India, Tamil Nadu

Ingredients

Main

green chillies — 3 piece (chopped)
Water — 1 tbsp (whole)
salt (optional) (whole)
Fennel Seeds — 1 tbsp (whole)
Ghee — 9 g (whole)
onion — 2 piece (chopped)
Tomato — 4 piece (chopped)
cinnamon stick — 1 piece (ground)
Sambar Powder — 2 tbsp (ground)
Chana Dal — 19.5 g (roasted)
Fresh Coconut — 3 tbsp (grated)
Star Anise — 2 piece (ground)

Tempering

Cumin Seeds — 1 tsp (whole)

Method

To begin making Tomato Kurma Recipe, we will first grind all the ingredients needs for the Kurma paste.In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water.
Grind the ingredients until you get a smooth paste.
Keep aside for later.Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee.
Once the ghee is warm, add cumin seeds and allow it to sizzle.When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds.Add the chopped onions and stir until they are caramelized.
Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy.
Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low.
Add 1/4 cup water, stir and close the lid of the pan.
Let the tomato kurma simmer for 5 minutes.
After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame.
Garnish it with coriander leaves and it is ready to be served.Serve Tomato Kurma Recipe along with Vegetable Biryani and Tomato Onion Cucumber Raita.
You can also serve Tomato Kurma along with Kerala Style Parotta for a weeknight dinner.

Common questions

How many calories in one plate of Tomato Kurma Thakkali Kurma For Biryani & Parotta?: 99 kcal per plate.
How much cooking time?: 30 min — 10 min prep, 20 min cooking.

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