Tomato Kurma Chapathi Cooking Easy Step-By-Step Recipe

Tomato Kurma Chapathi Cooking is a delicious South Indian style curry featuring ripe tomatoes simmered in a tangy, fragrant coconut-spice gravy that pairs perfectly with soft chapathis, rotis, idli, dosa or rice. This tomato kurma is light, comforting, and easy to prepare at home with everyday pantry ingredients. In this article you’ll learn the exact method, timings, nutrition info, substitutions, tips and tricks from my own kitchen experience.

Recipe Card

Ingredients You’ll Need

All measurements are exact and designed to yield a balanced, tangy tomato kurma that’s rich without being heavy:

• Ripe Tomatoes – 6 medium (about 600 g), finely chopped
• Onion – 1 large (about 150 g), finely sliced
• Grated Coconut – 1/3 cup (about 30 g)
• Fennel Seeds – 1/2 teaspoon
• Roasted Gram Dal (Pottukadalai) – 1 tablespoon
• Green Chillies – 2 small, slit
• Ginger – 1/2 inch piece, grated
• Garlic – 2 cloves, crushed
• Curry Leaves – 10–12
• Oil – 2 tablespoons (vegetable or coconut)
• Red Chilli Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Turmeric Powder – 1/2 teaspoon
• Salt – 1 teaspoon (adjust to taste)
• Water – 1 to 1 1/2 cups (250–375 ml) – adjust for consistency
• Fresh Coriander – 2 tablespoons, chopped (for garnish)

Step-By-Step Instructions

This Tomato Kurma Chapathi Cooking method will give you a flavorful gravy in under 40 minutes.

Step 1: Prepare Masala Paste (5 Minutes)

Add grated coconut, fennel seeds, roasted gram dal, green chillies, ginger and a splash (about 3 tablespoons) of water to a grinder. Grind to a smooth paste and set aside. This fresh paste brings rich flavor and creaminess without heavy dairy.

Step 2: Heat The Pan (1 Minute)

Heat 2 tablespoons of oil in a heavy pan over medium heat. Once shimmering, add curry leaves and crushed garlic and sauté for 30 seconds until fragrant.

Step 3: Sauté Onions (4 Minutes)

Add the finely sliced onions. Stir continuously and cook for about 3–4 minutes until they turn light golden brown. This adds sweetness that balances the tomato acidity. Understanding Tomato Kurma Chapathi Cooking is essential.

Step 4: Cook Tomatoes (5 Minutes)

Add chopped tomatoes, turmeric, chilli and coriander powders. Mix well. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release juices. Reduce raw acidity by cooking well at this stage.

Step 5: Add Water & Simmer (6 Minutes)

Add about 1 cup (250 ml) of water and salt. Stir and bring the mixture to a simmer. Let it cook for about 5–6 minutes until the tomatoes break down completely.

Step 6: Add Coconut Masala (4 Minutes)

Lower the heat and add the ground coconut masala. Stir continuously to prevent lumps. Cook for another 4 minutes until the oil separates slightly and the kurma thickens. If needed, add another 1/4 cup (60 ml) water for desired consistency. This relates to Tomato Kurma Chapathi Cooking.

Step 7: Finish And Garnish (1 Minute)

Turn off the heat. Garnish with fresh coriander. Serve hot with soft chapathis or phulkas. I personally recommend pairing with homemade wheat chapathis for the best taste experience.

My Personal Tips For Best Results

• When I cooked this recipe at home the first time, using ripe, juicy red tomatoes made a huge difference in flavor and color.
• Ensure the coconut paste is smooth — small bits can make the gravy grainy.
• For a slightly smoky aroma, sauté the tomatoes a bit longer until edges begin to brown.
• If you like it spicier, add an extra green chilli or a dash of black pepper while sautéing.

Chef’s Notes: Substitutions, Storage & Variations

Substitutions

• Coconut Free: Replace coconut with cashews (2 tablespoons) soaked and ground to paste for a richer texture.
• No Gram Dal: Use poppy seeds (1 teaspoon) instead.
• Oil Alternatives: Use ghee (clarified butter) for deeper flavor (add 1 tbsp extra if using ghee).

Storage Tips

• Refrigerate leftover kurma in an airtight container for up to 2 days.
• Reheat on stovetop with a splash of water to loosen the gravy.
• This curry can be frozen for up to 1 month. Thaw overnight in fridge before reheating.

Nutrition Information (Per Serving)

Note: These approximate values are based on average homemade tomato kurma nutrition profiles similar to those reported by independent nutrition estimators. Homemade tomato curries often range between ~90–120 calories per serving.

Serving Suggestions

This Tomato Kurma Chapathi Cooking recipe is excellent for a quick weeknight meal. Pair it with freshly made whole wheat chapathis, soft phulkas, or even steamed rice for a wholesome experience. I often serve it with a simple cucumber raita and pickles for texture contrast. For a balanced plate, add a bowl of dal and roasted papad.

Frequently Asked Questions

Can I make this tomato kurma without coconut?

Yes. Substitute with cashew paste or omit and add extra roasted gram dal for body. The flavor will be slightly different but still delicious.

Is this curry suitable for meal prep?

Absolutely. This tomato kurma stays good for up to 2 days in the fridge and can be frozen for up to a month when stored properly.

How to adjust consistency?

For thicker gravy, reduce added water. For thinner curry, add up to 1/2 cup additional water while simmering. Learn more about Tomato Kurma Chapathi Cooking.

Can I make this vegan?

Yes. The recipe as written is vegan. You can use coconut oil or neutral oil. Avoid ghee if strictly vegan.

For details about South Indian cooking styles and authentic ingredient roles, refer to Tomato Chutney on Wikipedia for context on tomato-based dishes and preparation styles.