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A creamy and aromatic South Indian tomato curry made with a spiced coconut paste. This flavorful kurma is a classic side dish for chapati, idiyappam, or dosa, offering a perfect balance of tangy and savory notes.
For 4 servings
Prepare the ground paste: In a blender jar, combine the grated coconut, cashews, poppy seeds, fennel seeds, green chilies, ginger, and garlic. Add about 1/4 cup of water and grind everything to a very smooth, fine paste. Set aside.
Sauté the aromatics: Heat oil in a medium-sized pan or kadai over medium heat. Add the cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they become fragrant. Add the finely chopped onions and cook, stirring occasionally, until they turn soft and translucent, about 4-5 minutes.
Cook the tomatoes and spices: Add the chopped tomatoes and salt to the pan. Mix well. Cook for 6-8 minutes, stirring often, until the tomatoes break down completely and become soft and mushy. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes until the raw smell of the spices disappears and oil starts to separate from the masala.
Simmer the kurma: Stir in the ground coconut paste. Mix well and cook for 2-3 minutes, stirring continuously. Pour in 1.5 cups of water and mix everything together, ensuring there are no lumps. Bring the mixture to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld and the raw taste of the paste to cook off. Stir occasionally to prevent it from sticking to the bottom. The kurma will thicken to a creamy consistency.
Garnish and serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving. Serve hot with chapati, idiyappam, dosa, or parotta.
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A creamy and aromatic South Indian tomato curry made with a spiced coconut paste. This flavorful kurma is a classic side dish for chapati, idiyappam, or dosa, offering a perfect balance of tangy and savory notes.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 200.29 calories per serving with 3.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
This recipe is naturally vegan. Ensure you use vegetable oil or coconut oil instead of ghee.
To make it nut-free, omit the cashews. You can add 1 tablespoon of roasted gram dal (pottukadalai) or melon seeds to the paste for thickness.
For a Jain version, skip the onion, ginger, and garlic. Add a pinch of asafoetida (hing) with the whole spices and increase the quantity of tomatoes slightly.
Use canned crushed tomatoes instead of fresh ones and 1.5 teaspoons of ginger-garlic paste to speed up the preparation.
Add boiled chickpeas or paneer cubes during the last 5 minutes of simmering to make it a more substantial and protein-rich dish.