Tomato Kurma For Chapathi Easy Cooking Procedure Instant

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.


  • 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.


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!

Tomato Kurma For Idli Easy Cooking Procedure Recipe Home

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *