Tomato Kurma Poori Cooking Easy Instant Home Recipe
Tomato Kurma Poori Cooking Easy Instant Home Recipe
Tomato Kurma Poori Cooking is a beloved classic South Indian breakfast and brunch combo that pairs perfectly tangy, rich Tomato Kurma with soft, puffed Pooris right at Wikipedia – Puri (food). This flavorful meal is not only comforting but also versatile enough for weeknight dinners. The following recipe is designed for home cooks of all levels with exact quantities, timings, nutrition data, and professional tips. I personally recommend this pairing when you want something that’s restaurant-style yet quick and satisfying.
Recipe Card
| Prep Time | 20 mins |
|---|---|
| Cook Time | 30 mins |
| Servings | 4 |
| Difficulty | Medium |
Ingredients
For Tomato Kurma
- Ripe Tomatoes, chopped – 500 g (about 6 medium tomatoes)
- Onion, finely chopped – 1 large (150 g)
- Grated fresh Coconut – ¼ cup (30 g)
- Poppy seeds (khus khus) – 1 tsp (optional)
- Fennel seeds (saunf) – 1 tsp
- Garlic cloves, minced – 3 nos
- Green chillies, slit – 2 nos
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt to taste – 1.5 tsp
- Oil – 2 tbsp
- Water – 1 cup (for gravy)
- Fresh coriander leaves – 2 tbsp (chopped for garnish)
For Poori
- Whole wheat flour (atta) – 2 cups (260 g)
- Salt – ½ tsp
- Water – ¾ to 1 cup (for kneading dough)
- Oil – for deep frying (approx. 500 ml)
Step-By-Step Instructions
Make Tomato Kurma (30 mins)
Step 1: Grind Masala Paste (5 mins)
In a blender, add grated coconut, poppy seeds, fennel seeds, green chillies, and garlic. Grind it to a smooth paste with little water. Set aside.
Step 2: Cook Base (10 mins)
Heat oil in a heavy pan on medium flame. Add finely chopped onions and sauté until soft and translucent, about 4–5 minutes. Add chopped tomatoes and salt. Cook until tomatoes turn mushy, about 6–7 minutes, stirring occasionally. Understanding Tomato Kurma Poori Cooking is essential.
On the other hand, Step 3: Add Spices (3 mins)
Sprinkle turmeric powder, red chilli powder, and coriander powder over tomatoes. Stir well so spices blend with the cooked tomato mixture.
Additionally, Step 4: Combine Paste & Simmer (10 mins)
Add the ground coconut-masala paste and 1 cup of water. Stir continuously and bring to a gentle simmer for 8–10 minutes until the gravy becomes thick. Adjust salt if needed. Finally, garnish with chopped coriander leaves. This results in a rich, tangy kurma perfect for poori.
Therefore, Pro Tip: Cook tomatoes until the raw smell is entirely gone — this is what gives the kurma a sweet tangy balance). Verified recipes show tomatoes cooked 8–10 mins achieves best flavor. This relates to Tomato Kurma Poori Cooking.
Make Poori (30 mins)
Step 1: Knead Dough (10 mins)
In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead to a tight dough (slightly stiffer than chapati dough). Cover and let it rest for 10 minutes.
Additionally, Step 2: Shape Pooris (5 mins)
Divide the dough into 12–14 equal portions and roll each into a ball. Flatten lightly and roll out into 3–4 inch discs using a rolling pin. Do not make them too thin.
Step 3: Fry Pooris (15 mins)
Heat oil in a deep skillet or kadai to medium-high heat (about 180–190°C). Test oil by dropping a small piece of dough — it should rise to the surface immediately. Slide one poori into the hot oil and press gently with a slotted spoon. The poori should puff up. Flip and fry until golden on both sides, about 30–45 seconds per side. Remove and drain on paper towels. Learn more about Tomato Kurma Poori Cooking.
Therefore, Chef’s Advice: Maintain medium-high heat; too cool oil makes pooris soggy, too hot makes them brown outside while undercooked inside.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 42 g |
| Protein | 6 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sodium | 420 mg |
Note: Approximate nutrition assumes 2 pooris and ~100 g kurma portion. Tomato kurma alone is typically low-calorie and rich in lycopene and vitamin C from tomatoes.
Pro Tips From Personal Kitchen Experience
- I visited my aunt’s kitchen where they skipped poppy seeds but added more fennel and coconut — the kurma was incredibly aromatic with a slightly sweeter finish.
- What surprised me most was how a simple tomato base could satisfy like a creamy curry — cooks in under 30 mins but tastes like you’ve simmered it all afternoon.
- For extra depth, a small pinch of jaggery balances the tanginess of tomatoes beautifully.
Chef’s Notes
Substitutions
- Coconut: Cashews can replace coconut for a richer texture.
- Flour: For gluten-free pooris, use chickpea flour + rice flour blend.
- Spices: Kashmiri chilli powder gives vibrant color without extra heat.
Storage Tips
- Store leftover tomato kurma in an airtight container for up to 2 days in the refrigerator.
- Pooris are best fresh but can be reheated in a skillet for 1–2 mins before serving.
Frequently Asked Questions
Can I make this kurma without coconut?
Yes — you can substitute with roasted gram dal or cashews. It changes the texture slightly but still gives great taste. Many authentic South Indian versions do this.
Does tomato kurma pair only with pooris?
No — this versatile kurma also pairs well with idli, dosa, and chapati. It’s a common side in many South Indian households.
Also, enjoy your homemade Tomato Kurma with perfectly puffed Pooris — a classic Indian combo that’s sure to impress family and guests alike!
