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A vibrant and aromatic tomato-based curry from the Chettinad region of Tamil Nadu. This tangy and spicy kurma gets its rich flavor from a freshly ground coconut and spice paste, perfect with idiyappam, chapati, or dosa.
For 4 servings
Prepare the Masala Paste
Temper Spices and Sauté Onions
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A vibrant and aromatic tomato-based curry from the Chettinad region of Tamil Nadu. This tangy and spicy kurma gets its rich flavor from a freshly ground coconut and spice paste, perfect with idiyappam, chapati, or dosa.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 258.22 calories per serving with 5.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Tomato Base
Combine and Simmer the Kurma
Garnish and Serve
Make it a mixed vegetable kurma by adding diced carrots, potatoes, peas, and green beans. Sauté them after the onions until partially cooked before adding the tomato puree.
For a richer and creamier gravy, replace half of the water with thin coconut milk during the simmering stage.
If you have a nut allergy, you can omit the cashews and increase the quantity of poppy seeds to 1.5 tablespoons.
Add boiled chickpeas or cubes of paneer or tofu during the last 5 minutes of simmering for a more wholesome meal.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. The various spices also contribute to the high antioxidant content.
Key ingredients like turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory effects, which can help reduce inflammation in the body.
The presence of fiber from onions, tomatoes, and coconut, along with digestive-friendly spices like fennel seeds, can aid in digestion and promote a healthy gut.
The kurma contains healthy fats from coconut, cashews, and sesame oil, which are important for brain health and providing sustained energy.
One serving of Chettinad Tomato Kurma contains approximately 250-300 calories, depending on the amount of oil and coconut used. This estimate does not include accompaniments like chapati or rice.
Yes, it can be a healthy dish. It's rich in vitamins from tomatoes, healthy fats from coconut and cashews, and boasts anti-inflammatory properties from spices like turmeric and ginger. To make it healthier, you can reduce the amount of oil used.
While coconut is key to the authentic Chettinad flavor and texture, you can make a variation without it. Increase the amount of cashews and poppy seeds to create a creamy base, though the taste will be different.
You can store the Chettinad Tomato Kurma in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop before serving.
This kurma is very versatile. It pairs wonderfully with South Indian breads like idiyappam (string hoppers), appam, dosa, and parotta. It also goes well with chapati, phulka, or steamed rice.
Yes, this recipe is naturally vegan and plant-based as it does not use any dairy or animal products.