Tomato Kurma
A vibrant and tangy South Indian curry made with ripe tomatoes and a fragrant, creamy paste of coconut and cashews. This versatile kurma is a perfect accompaniment for chapati, parotta, idiyappam, or steamed rice, offering a delightful burst of authentic flavors.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.Begin by soaking the cashew nuts and poppy seeds in 1/4 cup of warm water for at least 15 minutes. This helps in achieving a smoother paste.
- c.In a blender jar, combine the soaked cashews and poppy seeds (along with their soaking water), freshly grated coconut, fennel seeds, ginger, garlic, and green chilies.
- d.Blend until you get a very smooth, fine paste. You may need to add another splash of water to facilitate blending. Set this paste aside.
- 2
Step 2
- a.Sauté Aromatics and Tomatoes
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
- c.Add the curry leaves, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until the spices release their aroma.
- d.Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and light golden brown.
- e.Add the chopped tomatoes and salt. Cook for 7-9 minutes, stirring and mashing the tomatoes with your spoon, until they break down completely and oil begins to separate from the masala.
- 3
Step 3
- a.Cook the Kurma
- b.Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir well and cook for 1 minute until the raw smell of the spices disappears.
- c.Add the ground coconut-cashew paste to the pan. Sauté for 4-5 minutes, stirring continuously to prevent it from sticking, until the paste is well-cooked and fragrant.
- d.Pour in 1.5 cups of water and mix thoroughly, ensuring there are no lumps. Bring the curry to a gentle boil.
- e.Cover the pan, reduce the heat to low, and let it simmer for 8-10 minutes. This allows the flavors to meld and the gravy to thicken to the desired consistency.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala powder, which adds a final layer of aroma.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the kurma rest for 5 minutes before serving. Serve hot with chapati, parotta, idli, dosa, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and color, use ripe, red, and slightly tangy tomatoes.
- 2To achieve a silky smooth gravy, ensure you blend the coconut-cashew paste until it is very fine.
- 3Do not over-boil the kurma after adding the coconut paste, as it can sometimes cause the gravy to split.
- 4For a richer version, you can replace half of the water with thin coconut milk.
- 5A pinch of sugar or jaggery can be added along with the tomatoes to balance the tanginess.
- 6The kurma will thicken as it cools. Adjust the water quantity if you prefer a thinner consistency.
Adapt it for your goals.
Add Vegetables
Incorporate diced vegetables like carrots, green peas, potatoes, and beans. Add them after sautéing the onions and cook until they are tender before adding the tomatoes.
Richer GravyRicher Gravy
For an even creamier texture, increase the number of cashews to 15 or add 1 tablespoon of melon seeds (magaz) to the grinding paste.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the other spice powders for extra heat.
Hotel Style KurmaHotel-Style Kurma
For a restaurant-style flavor, add a bay leaf and a star anise to the whole spices during tempering.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute anti-inflammatory and antioxidant properties.
Source of Healthy Fats
The inclusion of coconut and cashew nuts provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and provide sustained energy.
Aids Digestion
Spices used in the kurma, such as ginger, fennel seeds, and coriander, are traditionally known to support healthy digestion, reduce bloating, and improve gut health.
Frequently asked questions
One serving of Tomato Kurma contains approximately 230-260 calories, depending on the amount of oil and coconut used. It's a moderately caloric dish that is rich in nutrients.