thakkali-kadaintha-kurma-recipe-12 - 1

Recipe for kongunadu thakkali kadaindha kurma. Tomato Kurma for idli and dosa. Recipe with step by step pictures.

While sambar is the preferred dish for idli elsewhere, thakkali kuzhambu (tomato curry) and tomato kurma reigns supreme in our region. If you are invited for breakfast, 8 out of 10 times, you would find aati kaachina thakkali kuzhambu (tomato curry with ground masala) on the table instead of sambar. We love our thakkali kuzhambu so much. This recipe for tomato kurma uses tomato kadayal. Kadayal means “to mash” in Tamil. Kadayal is very famous in Kongunad. Keerai (spinach) Kadayal , Kathirikkai (brinjal) Kadayal to name a few. This particular recipe from the kongunad region (Tiruppur) uses mashed tomatoes in the kurma. The kurma gets its thickness from a home made masala paste. The masala paste is made by grinding coconuts, fried gram (pottu kadalai), and white poppy seeds along with spices. The masala paste is simmered along with the mashed tomatoes for this kurma. There are a lot of variations of this kurma and I will share them in the coming days. This recipe is again from my friend Aruna from Tiruppur.

thakkali-kadaintha-kurma-recipe-1 - 2

Here is how to do Tomato Kadaindha Kurma Lets boil the tomatoes in a pressure cooker. Add the tomatoes and a cup of water in a pressure cooker. Cook for 5 whistles. Remove from heat and set aside to cool.

thakkali-kadaintha-kurma-recipe-3 - 3

Open the cooker and mash the tomatoes well. Set aside.

thakkali-kadaintha-kurma-recipe-1-2 - 4

We will have to make a raw masala paste for this kurma. Here is what you will need.

thakkali-kadaintha-kurma-recipe-2 - 5

Take a mixie and add in all the masala ingredients to it. Add in half a cup of water and grind to a smooth paste. Set aside.

For Indian curries, you will need a heavy duty mixie and here is what I recommend.

thakkali-kadaintha-kurma-recipe-4 - 6

Making the Kurma Heat Indian sesame oil / gingely oil in a pan. Add in the mustard seeds, curry leaves and chopped green chillies. If you want a spicy kurma, add more green chillies according to your taste. Let the mustard seeds crackle.

thakkali-kadaintha-kurma-recipe-5 - 7

Add in the chopped onions and small onions (Indian shallots). Add in the salt.

thakkali-kadaintha-kurma-recipe-6 - 8

Saute till the onions are soft and starting to brown.

thakkali-kadaintha-kurma-recipe-7 - 9

Add in the ground masala paste. Wash the mixie with half a cup of water and add the masalas back to the pan.

thakkali-kadaintha-kurma-recipe-8 - 10

Let the gravy simmer for five minutes. Add in the mashed tomatoes.

thakkali-kadaintha-kurma-recipe-9 - 11

Add in a cup of water. Close the pan with a lid and let the gravy simmer for 15 minutes on a low flame. Mix once every five minutes to avoid scorching the pan at the bottom.

thakkali-kadaintha-kurma-recipe-10 - 12

The tomato kurma is ready.

thakkali-kadaintha-kurma-recipe-11 - 13

Serve with idli or dosa.

thakkali-kadaintha-kurma-1-24 - 14

For the Masala

  • 1/3 cup fresh coconut
  • 1 tablespoon fried gram
  • 1 teaspoon white poppy seed (gasa gasa)
  • 1 teaspoon fennel seeds (sombu)
  • 2 cloves
  • 1/4 inch piece cinnamon
  • 3 dried red chillies

Other Ingredients

  • 4 - 5 tomatoes
  • 1 tablespoon Indian sesame oil (gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 3 chopped green chillies
  • 1/2 cup chopped onion
  • 5 small onion, Indian shallots, chopped
  • 1 teaspoon salt
  1. Boil the tomatoes in a pressure cooker. Add the tomatoes and a cup of water in a pressure cooker. Cook for 4 whistles. Remove from heat and set aside to cool. Open the cooker and mash the tomatoes well. Set aside.
  2. Take a mixie and add in all the masala ingredients to it. Add in half a cup of water and grind to a smooth paste. Set aside.
  3. Heat Indian sesame oil / gingely oil in a pan. Add in the mustard seeds, curry leaves and chopped green chillies. If you want a spicy kurma, add more green chillies according to your taste. Let the mustard seeds crackle.
  4. Add in the chopped onions and small onions (Indian shallots). Add in the salt.
  5. Saute till the onions are soft and starting to brown.
  6. Add in the ground masala paste. Wash the mixie with half a cup of water and add the masalas back to the pan.
  7. Let the gravy simmer for five minutes. Add in the mashed tomatoes.
  8. Add in a cup of water. Close the pan with a lid and let the gravy simmer for 15 minutes on a low flame. Mix once every five minutes to avoid scorching the pan at the bottom.
  9. The tomato kurma is ready.
  10. Serve with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: side dish
  • Cuisine: Tamilnadu
thakkali-kadaintha-kurma-1-24 - 15

For the Masala

  • 1/3 cup fresh coconut
  • 1 tablespoon fried gram
  • 1 teaspoon white poppy seed (gasa gasa)
  • 1 teaspoon fennel seeds (sombu)
  • 2 cloves
  • 1/4 inch piece cinnamon
  • 3 dried red chillies

Other Ingredients

  • 4 - 5 tomatoes
  • 1 tablespoon Indian sesame oil (gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 3 chopped green chillies
  • 1/2 cup chopped onion
  • 5 small onion, Indian shallots, chopped
  • 1 teaspoon salt
  1. Boil the tomatoes in a pressure cooker. Add the tomatoes and a cup of water in a pressure cooker. Cook for 4 whistles. Remove from heat and set aside to cool. Open the cooker and mash the tomatoes well. Set aside.
  2. Take a mixie and add in all the masala ingredients to it. Add in half a cup of water and grind to a smooth paste. Set aside.
  3. Heat Indian sesame oil / gingely oil in a pan. Add in the mustard seeds, curry leaves and chopped green chillies. If you want a spicy kurma, add more green chillies according to your taste. Let the mustard seeds crackle.
  4. Add in the chopped onions and small onions (Indian shallots). Add in the salt.
  5. Saute till the onions are soft and starting to brown.
  6. Add in the ground masala paste. Wash the mixie with half a cup of water and add the masalas back to the pan.
  7. Let the gravy simmer for five minutes. Add in the mashed tomatoes.
  8. Add in a cup of water. Close the pan with a lid and let the gravy simmer for 15 minutes on a low flame. Mix once every five minutes to avoid scorching the pan at the bottom.
  9. The tomato kurma is ready.
  10. Serve with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: side dish
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/thakkali-kadaindha-kurma/

Tomato-sambar-recipe-11 - 16

Tomato Sambar recipe made with homeground masala. Sambar recipe without tamarind. Perfect accompaniment for south Indian dishes. Recipe with step by step pictures.

Tomato-sambar-recipe-1 - 17

Cook the lentils and tomatoes Boil the washed toor dal along with the roughly chopped tomatoes and 2 cups of water in a pressure cooker for 4 whistles. Remove the cooker from heat after the said time and allow the pressure from the cooker to settle naturally.

Tomato-sambar-recipe-1 - 18

Mash the toor dal and the tomatoes. Set aside.

Tomato-sambar-recipe-1-2 - 19

We will need to make a masala paste for the sambar. Here is what you will need. (This is a raw masala paste)

Tomato-sambar-recipe-3 - 20

Grind all the ingredients for the masala along with half a cup of water to a smooth paste. Set aside.

Tomato-sambar-recipe-4 - 21

Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and asafoetida. Add in the chopped onions and saute for a couple of minutes.

Tomato-sambar-recipe-5 - 22

Add in the ground masala sitting in the mixie to the pan. Wash the mixie jar with half a cup of water and add it back to the pan.

Tomato-sambar-recipe-6 - 23

Add in the salt.

Tomato-sambar-recipe-7 - 24

Add in half a cup of water and let the masala simmer for five minutes.

Tomato-sambar-recipe-8 - 25

Now add in the cooked and mashed tomato – toor dal mixture to the pan.

Tomato-sambar-recipe-9 - 26

Simmer for a few minutes. Remove from heat and add in the coriander leaves.

Tomato-sambar-recipe-10 - 27

Serve hot with idli or dosa.

Tomato-sambar-recipe-1-22 - 28

For the Masala

  • 3 dry red chillies
  • 1/3 cup coconut
  • 1 teaspoon white poppy seeds ( khus khus / gasa gasa )
  • 1 tablespoon fried gram
  • 1 teaspoon fennel seeds
  • 2 cloves
  • 1/4 inch piece cinnamon

Other Ingredients

  • 1/2 cup toor dal
  • 3 Tomatoes, roughly chopped (preferably country tomatoes)
  • 1 tablespoon Indian sesame oil / gingely oil
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • a pinch of asafoetida
  • 1/4 cup onion, chopped
  • 1 teaspoon rock salt
  • 2 sprigs coriander leaves, chopped
  1. First boil the washed toor dal along with the roughly chopped tomatoes and 2 cups of water in a pressure cooker for 4 whistles. Remove the cooker from heat after the said time and allow the pressure from the cooker to settle naturally. Mash the toor dal and the tomatoes. Set aside.
  2. Grind all the ingredients for the masala along with half a cup of water to a smooth paste. Set aside.
  3. Heat Indian sesame oil / gingely oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and asafoetida. Add in the chopped onions and saute for a couple of minutes
  4. Add in the ground masala sitting in the mixie to the pan. Wash the mixie jar with half a cup of water and add it back to the pan.
  5. Add in the salt.
  6. Add in half a cup of water and let the masala simmer for five minutes.
  7. Now add in the cooked and mashed tomato – toor dal mixture to the pan.
  8. Simmer for a few minutes. Remove from heat and add in the coriander leaves.
  9. Serve hot with idli or dosa..
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu