- In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water. Grind the ingredients until you get a smooth paste. Keep aside for later. Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee. Once the ghee is warm, add cumin seeds and allow it to sizzle. When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds. Add the chopped onions and stir until they are caramelized. Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy. Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low. Add 1/4 cup water, stir and close the lid of the pan. Let the tomato kurma simmer for 5 minutes. After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame. Garnish it with coriander leaves and it is ready to be served. Serve hot.
Tomato kurma
#myrecipe
By Shaalini Shaalu
Jan, 29th
580
Servings
4 persons
Cook Time
25 minutes
Ingredients
11
- 13
Ingredients
- Onion
- Tomato
- Cinnamon
- Cumin
- Star anise
- Sambar powder
- Salt
- Ghee
- Roasted gram dal
- Coconut
- Green chillies
- Fennel seeds
- Water
