Tomato Kurma With Coconut Milk Easy Cooking Recipe Home
Know the details about the Tomato Kurma With Coconut Milk Easy Cooking Recipe Home, Tomato Kurma With Coconut Milk Cooking Procedure
Tomato Kurma with Coconut Milk: A Creamy Delight
Tomato Kurma with Coconut Milk is a lusciously creamy curry that combines the tanginess of tomatoes with the rich, smooth flavor of coconut milk. This dish is a delightful variation of the traditional South Indian kurma and serves as a perfect accompaniment to rice, chapatis, or even dosas. Let’s explore how to create this mouthwatering dish from scratch.
Tomato Kurma With Coconut Milk Easy Cooking Recipe Home
Items Required & Quantities
- Tomatoes: 4 large, ripe, finely chopped
- Coconut Milk: 1 cup thick coconut milk
- Green Chilies: 2, slit
- Ginger: 1 inch piece, finely chopped
- Fennel Seeds (Saunf): 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1/2 teaspoon (optional)
- Garam Masala: 1/2 teaspoon
- Curry Leaves: 1 sprig
- Mustard Seeds: 1/2 teaspoon
- Oil: 2 tablespoons
- Salt: to taste
- Water: as needed
- Coriander Leaves: for garnish
Nutritional Information (approximate per serving)
- Calories: 180 kcal
- Proteins: 2 g
- Carbohydrates: 12 g
- Fat: 14 g (predominantly healthy fats from coconut)
- Dietary Fiber: 3 g
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Cooking Procedure Overview
Creating Tomato Kurma with Coconut Milk involves sautéing spices and tomatoes, blending them into a smooth mixture, and then cooking everything with coconut milk to achieve a rich and creamy texture.
Detailed Step-by-Step Cooking Procedure
- Prepare the Base:
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add fennel seeds, cumin seeds, green chilies, ginger, and curry leaves. Sauté for a minute until fragrant.
- Cook the Tomatoes:
- Introduce the chopped tomatoes to the pan. Add turmeric powder, coriander powder, red chili powder (if using), and salt. Cook until the tomatoes are soft and mushy.
- Blend the Mixture:
- Once the tomato mixture has cooled down a bit, blend it to a smooth paste. This step ensures a creamy texture for the kurma.
- Simmer with Coconut Milk:
- Return the blended tomato mixture to the pan. Pour in the coconut milk and add water if necessary to adjust the consistency.
- Bring to a gentle simmer and cook for about 10 minutes on low heat, stirring occasionally.
- Final Touches:
- Sprinkle garam masala over the kurma and mix well. Check for seasoning and adjust if necessary.
- Garnish with freshly chopped coriander leaves.
Tips
- Quality of Coconut Milk: Use thick coconut milk for a creamier texture. You can adjust the consistency of the kurma by adding water as needed.
- Spice Levels: Adjust the amount of green chilies and red chili powder according to your preference for heat.
- Serving Suggestion: This kurma pairs wonderfully with fluffy basmati rice, rotis, or even dosas.
Things to Know
- Storage: Store any leftovers 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 suitable for a wide range of dietary preferences.
FAQ
Q: Can I use canned coconut milk? A: Yes, canned coconut milk works well. Shake the can well before opening to mix the cream and water.
Q: How can I make this kurma nut-free? A: This recipe does not include nuts, making it already suitable for those with nut allergies.
Q: Can I add vegetables to this kurma? A: Absolutely! Feel free to add vegetables like peas, carrots, or potatoes for a more substantial dish. Just ensure they are cooked through before adding the coconut milk.
Tomato Kurma with Coconut Milk is a testament to the versatility and richness of South Indian cuisine. Its combination of tangy tomatoes and creamy coconut milk creates a comforting dish that’s both nutritious and satisfying. Enjoy crafting this delightful curry that’s bound to become a new favorite in your culinary repertoire.
