Thakkali Kurma (Tomato in Coconut Gravy)

by Kamala on April 9, 2010

ADVERTISEMENTS

Thakkali_Kurma_Tomato_Coconut_Gravy_1 Thakkali Kurma is a simple gravy that goes well with rice and south Indian snacks. Though the number of ingredients used looks more, this popular dish of Tamil Nadu needs less time to prepare. Even office going working women can prepare this kurma comfortably in the morning as a side dish for break fast items.

Tomato is known as Thakkali in Tamil and as Tomatar in Hindi.

Cooking time: 20 minutes approximately

Ingredients

  • Tomato – 8 to 10 no (cut into two as I used small ones; if big, cut them into fours)
  • Onion chopped – 1 no
  • Green chilli cut – 2 no
  • Red chilli powder – ½ tea spoon
  • Fresh cream or milk – 2 tea spoon
  • Turmeric powder – pinch
  • Coriander leaves – few
  • Salt – as per taste
  • To grind
    • Coconut cut – ½ cup
    • Green chilli – 2 no
    • Fried chick peas (Pottu Kadalai) – 1 tea spoon
    • Fennel seed – ½ tea spoon
    • Garlic – 3 cloves
    • Onion cut – few pieces
    • Ginger – small piece
  • For seasoning
    • Fennel seeds – 1 tea spoon
    • Curry leaves – few
    • Oil – 1 table spoon

Thakkali_Kurma_Tomato_Coconut_Gravy_2

Method

  • Grind the items given for grinding to a smooth fine paste and keep.

Thakkali_Kurma_Tomato_Coconut_Gravy_3 Thakkali_Kurma_Tomato_Coconut_Gravy_4

  • Heat a pan, do the seasoning; add onion and fry till golden in colour.

Thakkali_Kurma_Tomato_Coconut_Gravy_5 Thakkali_Kurma_Tomato_Coconut_Gravy_6

  • Then add chopped tomato and fry for few minutes; add salt, turmeric powder, red chilli powder, coriander powder and fry for few seconds.

Thakkali_Kurma_Tomato_Coconut_Gravy_7 Thakkali_Kurma_Tomato_Coconut_Gravy_8

  • Add some water and cook tomato till soft.

Thakkali_Kurma_Tomato_Coconut_Gravy_9 Thakkali_Kurma_Tomato_Coconut_Gravy_10

  • Now add ground spices, mix and boil for few minutes.

Thakkali_Kurma_Tomato_Coconut_Gravy_11 Thakkali_Kurma_Tomato_Coconut_Gravy_12

  • Adjust the consistency as required; lastly add cream or milk, boil for few seconds and switch off gas.

Thakkali_Kurma_Tomato_Coconut_Gravy_13 Thakkali_Kurma_Tomato_Coconut_Gravy_14

  • Garnish with coriander leaves. Serve hot with rice or any snack item.

Thakkali_Kurma_Tomato_Coconut_Gravy_15

Tips

  • Use red, ripe, juicy tomato and fresh coconut.

Did you find this article useful? Please subscribe to our RSS Feed to receive all the FREE updates on various articles!

Related Posts:

{ 9 comments… read them below or add one }

Sushma Mallya April 9, 2010 at 11:18 am

Quiet a different one, i have never used tomato as a main ingredient in my gravy but this surely looks delicious in the coconut based gravy

Vinolia April 9, 2010 at 12:20 pm

tomato kurma looks delicious !!! love the addition of cherry tomatoes instead of the big ones, looks appealing and creamy!!!

Priya April 9, 2010 at 2:29 pm

Yummy kurma, love those cute cherry tomatoes…mouthwatering kurma..

shama April 9, 2010 at 8:06 pm

delicious recipe…my daugther’s favourite…

Sheetal April 11, 2010 at 8:30 am

Yummy and very nice kurma….

Uma July 6, 2010 at 4:21 pm

Wow what a painstaking presentation and you have made the recipe learning much simpler by the colorful cooking fotos. hats off I have never seen such a professionalistic presentation elsewere on Indian cookery. I swear on that.. GR8 Kamala mam..

Selvakumar May 31, 2012 at 11:47 am

The recipe I prepared today, Excellent!!! All my friends liked it and appreciated my cooking. I am submitting my wishes to you…

Harini January 26, 2013 at 3:45 pm

Excellent one,had with Idiyappam.

Niru October 3, 2014 at 5:13 am

Hi,

How much coriander powder should I use?

Thanks

Leave a Comment

Previous post:

Next post: