Tomato Kurma With Coconut Milk Kerala Style Easy Cooking

Know the details about the Tomato Kurma With Coconut Milk Kerala Style Easy Cooking, Tomato Kurma With Coconut Milk Cooking Procedure

Kerala Style Tomato Kurma with Coconut Milk: A Culinary Journey

Embark on a culinary journey to the lush landscapes of Kerala with this traditional Tomato Kurma recipe, enriched with the creamy goodness of coconut milk. This dish is a testament to the simplicity and elegance of Kerala cuisine, known for its harmonious blend of spices and coconut. It serves as an excellent side dish for appam, idiyappam, or even rice. Let’s dive into the details of making this delightful curry.

Tomato Kurma With Coconut Milk Kerala Style Easy Cooking

Items Required & Quantities

  • Tomatoes: 5 medium-sized, ripe, finely chopped
  • Coconut Milk: 1.5 cups (thick)
  • Onions: 2 medium, thinly sliced
  • Green Chilies: 3, slit
  • Ginger-garlic paste: 1 tablespoon
  • Curry Leaves: 2 sprigs
  • Mustard Seeds: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Cinnamon Stick: 1 small piece
  • Cloves: 2
  • Cardamom Pods: 2, slightly crushed
  • Fennel Seeds: 1/2 teaspoon
  • Salt: as per taste
  • Coconut Oil: 2 tablespoons
  • Water: as needed (for adjusting consistency)
  • Coriander Leaves: for garnish

Nutritional Information (approximate per serving)

  • Calories: 200 kcal
  • Proteins: 3 g
  • Carbohydrates: 14 g
  • Fat: 15 g (majority from healthy fats in coconut oil and milk)
  • Dietary Fiber: 4 g

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes

Cooking Procedure Overview

This Kerala style Tomato Kurma involves sautéing onions, tomatoes, and spices, followed by simmering in aromatic coconut milk to create a rich and flavorful gravy.

Detailed Step-by-Step Cooking Procedure

  1. Prep Work:
    • Start by finely chopping the tomatoes and slicing the onions. Keep the other ingredients measured and ready.
  2. Tempering Spices:
    • In a deep pan or kadai, heat the coconut oil. Add mustard seeds and wait till they start to pop.
    • Add the cinnamon, cloves, cardamom, and fennel seeds. Sauté for a few seconds until aromatic.
  3. Sautéing Onions:
    • Introduce the sliced onions and green chilies to the pan. Sauté until the onions turn translucent.
    • Mix in the ginger-garlic paste and curry leaves, cooking until the raw smell disappears.
  4. Cooking Tomatoes:
    • Add the chopped tomatoes and turmeric powder to the pan, along with salt. Cook until the tomatoes are soft and mushy.
  5. Adding Coconut Milk:
    • Lower the flame and pour in the thick coconut milk. Stir gently to combine. If the kurma seems too thick, adjust the consistency with a little water.
    • Allow the mixture to simmer on low heat for about 10 minutes, making sure it doesn’t come to a boil.
  6. Final Touches:
    • Check for seasoning and adjust if necessary. Garnish with fresh coriander leaves.
    • Remove from heat and serve hot with your choice of accompaniment.


  • Freshness of Coconut Milk: For the best flavor, use freshly extracted coconut milk. However, good quality canned coconut milk can also be used as a convenient alternative.
  • Avoid Curdling: To prevent the coconut milk from curdling, ensure it simmers on low heat and does not come to a boil.
  • Enhancing Flavor: The addition of whole spices like cinnamon, cloves, and cardamom introduces a depth of flavor characteristic of Kerala cuisine.

Things to Know

  • Storage: This kurma can be refrigerated in an airtight container for up to 2 days. Reheat gently before serving.
  • Vegan Friendliness: This recipe is naturally vegan, aligning with plant-based dietary preferences.


Q: Can I add vegetables to this kurma? A: Yes, adding vegetables like carrots, peas, or potatoes can turn this into a more substantial dish. Just ensure they are parboiled or sautéed before adding to the kurma.

Q: How can I extract coconut milk at home? A: Blend grated coconut with warm water and strain through a cheesecloth or fine sieve to extract the milk. The first extract will be the thickest. You can repeat the process for a thinner second extract.

Q: Is there a substitute for coconut oil? A: While coconut oil adds an authentic flavor, you can use any neutral vegetable oil as an alternative.

Embark on a flavorful journey with this Kerala Style Tomato Kurma, where the tanginess of tomatoes beautifully melds with the creaminess of coconut milk, creating a dish that’s both comforting and exquisite. Perfect for those seeking to explore the depths of Kerala’s culinary traditions right at their dining table.

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