Tomato Kurma For Idli Easy Cooking Procedure Recipe Home

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The Ultimate Tomato Kurma for Idli: A South Indian Delight

Tomato Kurma, also known as Thakkali Kurma, is a tangy and creamy delight that pairs perfectly with South Indian staples like idli, dosa, and idiyappam. Its rich flavors and aromatic spices make it a favorite among many. This blog post will guide you through the process of creating this delicious side dish, providing you with a detailed recipe, including preparation and cooking times, nutritional information, and some helpful tips.

Tomato Kurma For Idli Easy Cooking Procedure Recipe Home

Items Required & Quantities

  • Ripe Tomatoes: 4 large, finely chopped
  • Onions: 2 medium, finely sliced
  • Green Chilies: 2, slit
  • Ginger-Garlic Paste: 1 tsp
  • Cinnamon Stick: 1 small piece
  • Cloves: 3
  • Cardamom Pods: 2
  • Bay Leaves: 1
  • Fennel Seeds: 1/2 tsp
  • Turmeric Powder: 1/2 tsp
  • Red Chili Powder: 1 tsp (adjust to taste)
  • Coriander Powder: 1 tbsp
  • Coconut Milk: 1 cup
  • Curry Leaves: A sprig
  • Mustard Seeds: 1 tsp
  • Cumin Seeds: 1/2 tsp
  • Oil: 2 tbsp
  • Salt: To taste
  • Coriander Leaves: For garnishing
  • Water: As required

Nutritional Information (approximate per serving)

  • Calories: 150 kcal
  • Proteins: 2 g
  • Carbohydrates: 12 g
  • Fat: 10 g
  • Dietary Fiber: 3 g

Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Cooking Procedure Overview

This recipe involves sautéing onions, tomatoes, and a blend of spices before simmering everything in coconut milk to create a rich, flavorful kurma.

Detailed Step-by-Step Cooking Procedure

  1. Prep Work:
    • Begin by finely chopping the tomatoes and slicing the onions. Slit the green chilies and prepare ginger-garlic paste if not using store-bought.
  2. Tempering Spices:
    • Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, cinnamon, cloves, cardamom, bay leaves, and fennel seeds. Let them sizzle for a few seconds until aromatic.
  3. Sautéing Base Ingredients:
    • Add the sliced onions, slit green chilies, and curry leaves to the pan. Sauté until the onions turn golden brown.
    • Stir in the ginger-garlic paste and cook until the raw smell fades away.
  4. Adding Tomatoes and Spices:
    • Mix in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes become soft and mushy.
  5. Simmering with Coconut Milk:
    • Pour in the coconut milk and add enough water to achieve your desired consistency. Season with salt.
    • Bring the mixture to a gentle simmer on low heat for about 10-15 minutes, stirring occasionally.
  6. Final Touches:
    • Garnish with freshly chopped coriander leaves before turning off the heat.
    • Serve the kurma hot alongside fluffy idlis or your preferred accompaniment.


  • Tomato Selection: Choose ripe, red tomatoes for a naturally sweet and tangy flavor.
  • Coconut Milk Consistency: Adjust the thickness of the kurma by varying the amount of water added. For a richer kurma, use less water.
  • Avoiding Curdling: To prevent the coconut milk from curdling, do not let the kurma boil vigorously. A gentle simmer is key.

Things to Know

  • Storing Leftovers: Store any leftover kurma in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
  • Vegan-Friendly: This recipe is naturally vegan, making it a perfect choice for those following a plant-based diet.


Q: Can I use canned tomatoes instead of fresh? A: Yes, canned tomatoes can be used as an alternative to fresh tomatoes. However, the taste might slightly differ from using ripe, fresh tomatoes.

Q: Is it possible to make this kurma without coconut milk? A: While coconut milk gives the kurma its characteristic richness and flavor, you could use a mild non-dairy milk as a substitute. However, the taste will vary.

Q: Can I freeze Tomato Kurma? A: Yes, Tomato Kurma can be frozen in an airtight container for up to a month. Thaw overnight in the refrigerator before reheating.

Enjoy the delightful flavors of South India with this Tomato Kurma recipe, a perfect companion for idli and other breakfast favorites. Its rich, tangy taste and creamy texture are sure to make it a hit at any meal.

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