Chettinad Tomato Kurma

Name: Chettinad Tomato Kurma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g tomato (ripe, roughly chopped); 2 pcs onion (medium, thinly sliced); 1 inch ginger (peeled); 5 pcs garlic (cloves, peeled); 0.5 cup fresh coconut (grated); 1 tsp poppy seeds (soaked 15 minutes); 1 tsp fennel seeds; 1 inch cinnamon (small piece); 2 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 2 pcs green chili (slit); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 2 tbsp oil; 0.5 tsp salt; 1.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(35)

TASTE SCORE

8/10

A lightly spiced South Indian kurma where ripe tomatoes cook down into a silky gravy with coconut, poppy seeds, and fennel. It is tangy, comforting, and just right with idiyappam, dosa, or parotta.

PREP

20m

COOK

25m

SERVES

1 KATORI

162 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Soak and grind the kurma paste.
1.Soak the poppy seeds in a little warm water for 15 minutes.
2.Add grated coconut, soaked poppy seeds, ginger, garlic, and 0.5 cup water to a blender.
3.Grind to a smooth paste and keep aside.
TIPGrind the paste very smooth for a silky kurma without graininess.
saute · ~7 min
Cook the whole spices and onions.
1.Heat oil in a kadai over medium heat.
2.Add fennel seeds, cinnamon, cloves, cardamom, and bay leaf and cook until fragrant, about 30 seconds.
3.Add sliced onions and green chili.
4.Cook until the onions turn soft and light golden, 5 to 6 minutes.
saute · ~8 min
Cook the tomatoes with the spice powders.
1.Add chopped tomatoes to the pan and mix well.
2.Add coriander powder, red chili powder, turmeric powder, garam masala, and salt.
3.Cook until the tomatoes turn soft and pulpy and the oil begins to show at the edges, 7 to 8 minutes.
TIPMash the tomatoes lightly while cooking so the gravy gets its classic kurma body.
simmer · ~8 min
Add the ground paste and simmer the kurma.
1.Lower the heat and add the ground coconut paste.
2.Stir for 1 minute so the paste mixes evenly with the tomato base.
3.Pour in the remaining 1 cup water and stir until smooth.
4.Bring to a gentle simmer and cook for 6 to 8 minutes, stirring now and then.
TIPKeep the heat low after adding coconut paste so the gravy stays smooth and does not split.
garnish
Finish with coriander leaves.
serve
Serve hot with idiyappam, dosa, parotta, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fully ripe, slightly soft tomatoes; firmer ones make the kurma sharper and less naturally sweet.
2
Soak the poppy seeds well before grinding so the coconut paste turns silky instead of gritty.
3
Cook the onions only to light golden, not deep brown, so the gravy stays delicate and doesn't taste roasted.
4
Mash the tomatoes as they soften to help them melt into the onion base and thicken the kurma naturally.
5
After adding the coconut paste, keep the flame low and stir often to prevent splitting or catching at the bottom.
6
If the kurma thickens on standing, loosen it with a splash of hot water before serving with idiyappam or dosa.
7
This tastes even better after a short rest; let it sit 10 minutes so the fennel and whole spices round out.