Tomato Kurma Without Onion And Garlic Easy Cooking Recipe
Know the details about the Tomato Kurma Without Onion And Garlic Easy Cooking Recipe, Tomato Kurma Without Onion And Garlic Home Cooking
Tomato Kurma Without Onion and Garlic: A Flavorful Delight
Tomato Kurma is a tantalizing South Indian curry that pairs perfectly with fluffy idlis, crispy dosas, and aromatic rice. This particular recipe takes a delightful turn from the traditional by omitting onions and garlic, making it an ideal choice for those following a sattvic diet or for anyone looking to explore the depths of flavors that tomatoes can offer. Let’s dive into this simple yet scrumptious dish.
Tomato Kurma Without Onion And Garlic Easy Cooking Recipe
Items Required & Quantities
- Tomatoes: 4 large, ripe, finely chopped
- Grated Coconut: 1/2 cup
- Green Chilies: 2, adjust to taste
- Ginger: 1 inch piece
- 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
- Cashew Nuts: 10-12, for creaminess
- Curry Leaves: 1 sprig
- Mustard Seeds: 1/2 teaspoon
- Oil: 2 tablespoons
- Salt: to taste
- Water: as required
- Coriander Leaves: for garnish
Nutritional Information (approximate per serving)
- Calories: 130 kcal
- Proteins: 2 g
- Carbohydrates: 10 g
- Fat: 9 g
- Dietary Fiber: 3 g
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Cooking Procedure Overview
The essence of making Tomato Kurma without onion and garlic lies in creating a rich, flavorful base with tomatoes, coconut, green chilies, and a blend of spices. The process involves grinding some ingredients to form a paste, sautéing, and then simmering everything together until you achieve a thick, aromatic curry.
Detailed Step-by-Step Cooking Procedure
- Prepare the Spice Paste:
- In a blender, combine grated coconut, green chilies, ginger, fennel seeds, cumin seeds, and cashew nuts. Add a little water and grind to a smooth paste.
- Cooking the Curry:
- Heat oil in a pan over medium flame. Add mustard seeds and let them splutter.
- Add curry leaves and the finely chopped tomatoes. Sauté until the tomatoes are mushy and oil starts to separate.
- Stir in turmeric powder, coriander powder, red chili powder (if using), and salt. Mix well.
- Add the ground spice paste to the pan and cook for 2-3 minutes, stirring continuously.
- Pour in 1 cup of water (adjust as needed for consistency) and bring the mixture to a boil.
- Reduce the heat and simmer for 10-15 minutes, or until the kurma thickens.
- Finish by sprinkling garam masala and mix well. Turn off the heat and cover the pan to allow the flavors to meld.
- Garnishing:
- Garnish with finely chopped coriander leaves before serving.
Tips
- Tomato Selection: Choose ripe, red tomatoes for a naturally sweet flavor.
- Consistency: Adjust the amount of water based on your preference for the kurma’s thickness.
- Serving Suggestion: Serve hot with idlis, dosas, chapatis, or rice.
Things to Know
- Storage: Tomato Kurma can be refrigerated for up to 2 days. Reheat gently before serving.
- Vegan Friendly: This recipe is naturally vegan and gluten-free.
FAQ
Q: Can I use dried coconut instead of fresh? A: Yes, dried grated coconut can be used, but fresh coconut provides a richer flavor.
Q: Is it necessary to use cashew nuts? A: Cashew nuts add creaminess to the kurma, but they can be omitted or substituted with almonds for a similar effect.
Q: Can this kurma be made in advance? A: Yes, it can be prepared in advance. However, adding a little water while reheating may be necessary to adjust the consistency.
Embrace the simplicity and savor the flavors of this Tomato Kurma without onion and garlic. It’s a testament to how a few basic ingredients, when combined thoughtfully, can create a dish that’s both nourishing and satisfying.
