Know the details about the Tomato Kurma For Chapathi Easy Cooking Procedure Instant, Tomato Kurma For Chapathi Best Cooking Process

Tomato Kurma for Chapathi: A Flavorful Journey

Tomato Kurma, or Thakkali Kurma as it’s known in South India, is a tangy and creamy curry that’s a perfect companion to chapathi, among other Indian bread and breakfast dishes. This dish combines the tanginess of tomatoes with the richness of coconut and spices, creating a taste that’s both comforting and exotic. In this blog post, we will guide you through making Tomato Kurma for chapathi at home, including everything from ingredients to a step-by-step cooking procedure.

Tomato Kurma For Chapathi Easy Cooking Procedure Instant

Items Required List and Quantities

For a serving size of 4-6 people, you will need:

• Tomatoes (ripe and red) – 4 medium-sized
• Onions – 2 medium-sized
• Green chilies – 2
• Ginger-garlic paste – 1 tablespoon
• Coconut (grated) – ½ cup
• Fried gram dal (pottukadalai) – 2 tablespoons
• Fennel seeds (saunf) – 1 teaspoon
• Cinnamon stick – 1 inch
• Cloves – 3
• Turmeric powder – ½ teaspoon
• Red chili powder – 1 teaspoon (adjust as per taste)
• Coriander powder – 2 teaspoons
• Salt – as required
• Oil – 2 tablespoons
• Mustard seeds – 1 teaspoon
• Curry leaves – a sprig
• Water – as needed
• Coriander leaves (for garnishing) – a handful

Nutritional Information

A single serving of Tomato Kurma approximately contains:

• Calories: 150-170 kcal
• Protein: 2-3 g
• Carbohydrates: 15-17 g
• Fat: 9-11 g
• Fiber: 3-4 g

Note: These values are approximate and may vary based on specific ingredients used.

Preparation Time and Cooking Time

• Preparation time: 20 minutes
• Cooking time: 30 minutes

Cooking Procedure Overview

The process of making Tomato Kurma involves three main steps:

1. Preparing the masala paste by blending coconut, fried gram dal, green chilies, and fennel seeds.
2. Sautéing onions, ginger-garlic paste, and tomatoes with spices.
3. Combining everything with water to simmer and garnishing with coriander leaves.

Detailed, Step-by-Step Cooking Procedure

1. Prepare the Masala Paste:
   • In a blender, add ½ cup grated coconut, 2 tablespoons fried gram dal, 2 green chilies (chopped), and 1 teaspoon fennel seeds.
   • Blend these ingredients with a little water to make a smooth paste. Set aside.
2. Sautéing the Base:
   • Heat 2 tablespoons of oil in a pan. Add 1 teaspoon mustard seeds and let them splutter.
   • Add 3 cloves, 1-inch cinnamon stick, and a sprig of curry leaves.
   • Finely chop 2 medium-sized onions and add them to the pan. Sauté until they turn translucent.
   • Add 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears.
3. Cooking the Tomatoes:
   • Chop 4 medium-sized ripe tomatoes and add them to the pan.
   • Add ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and 2 teaspoons coriander powder.
   • Cook until the tomatoes are soft and mushy.
4. Bringing It All Together:
   • Add the prepared masala paste to the pan. Mix well.
   • Add water to reach your desired consistency. Season with salt.
   • Let it simmer for 10-15 minutes on a medium flame, stirring occasionally.
5. Garnishing and Serving:
   • Once the kurma thickens to your liking, garnish with chopped coriander leaves.
   • Serve hot alongside warm, fluffy chapathis.

Tips

• Use ripe and red tomatoes for a naturally sweet and tangy flavor.
• Adjust the green chilies according to your heat preference.
• For a richer kurma, you can also add cashews to the masala paste.

Things to Know

• Tomato Kurma can be stored in the refrigerator for up to 2 days. Reheat before serving.
• This dish is vegan-friendly if you ensure the fried gram dal is processed in a facility that doesn’t handle non-vegan items.

FAQ

Q: Can I use tomato puree instead of fresh tomatoes?
A: Yes, you can use tomato puree, but the fresh tomatoes give the best flavor and texture to the kurma.

Q: What can I use instead of fried gram dal?
A: If fried gram dal is not available, you can use roasted peanuts or cashews for a similar creaminess.

Q: Is it necessary to use coconut?
A: Coconut gives the kurma its characteristic richness and texture. However, if you’re allergic or averse to coconut, you might try using almond or cashew paste as an alternative.

Q: Can I make Tomato Kurma in a pressure cooker?
A: While you can, for the best flavor, slow cooking on a stovetop is recommended as it allows the spices to meld together more harmoniously.

Tomato Kurma for chapathi is a delightful dish that combines the tanginess of tomatoes with the creamy texture of coconut and spices. It’s not just a treat for your taste buds but also a nutritious meal that’s easy to prepare. Whether for a family dinner or a special occasion, this Tomato Kurma recipe is sure to impress. Happy cooking!

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