Today’s recipe is enga ooru Salem special tomato kurma. It tastes similar to the road side hotel kurma in Tamil nadu. I was a regular buyer of street foods / Kai endhi bhavan foods in and around 1st and 2nd Agraharam, Salem town. Recently I came to know about Salem special thakkali sambar and Thakkali kurma for idli, dosa in YouTube channels.
I found this type of tomato kurma is popular in Ammapet area. I must try during my next visit to Salem. By seeing the title in Gowri’s Samayalarai YouTube channel, I got tempted and tried it immediately. I made this as side dish for idiyappam and dosa. It came out so well and flavorful. The highlight of this kurma is the watery consistency.
It smells and tastes like kurma but its texture is more like kuzhambu/ gravy. So you can call this as tomato kuruma kulambu in Tamil. I also came across Salem thakkali sambar in another channel. I am planning to try that as well to see the difference. Ok friends, lets see how to make Salem special tomato kurma recipe with step by step pictures and video.
I have already shared a tomato kurma recipe for idli dosa. Do check it !
Salem tomato kurma recipe - Plain k...
Salem tomato kurma video
Salem special tomato kurma recipe for idli, dosa, idiyappam
Cuisine: Indian
Category: Side dish for idli
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Cooking Oil - 1 tbsp
- Tomato - 4
- Small onions or big onion - 4 or half
- Garlic cloves - 5
- Ginger - 1/2 inch
- Green chilly - 1
- Cumin seeds - 1/4 tsp
- Fennel seeds – 1/2 tsp
- Poppy seeds / Khus khus - 1 tsp (optional, I din't use)
- Cinnamon - 1 inch piece
- Cloves - 2
- Grated Coconut - 1 tbsp
- Roasted gram dal / pottukadalai - 1 tbsp
- Red chili powder - 1 tsp
- Coriander powder - 1.5 tsp
- Turmeric powder - 1/4 tsp
- Salt & water – as needed
- Cooking oil – 1 tbsp
- Fennel seeds - 1/2 tsp
- Bay leaf - 1
- Curry leaves - Few
- Big onion - 1 ( finely chopped)
- Coriander leaves - To garnish
HOW TO MAKE SALEM TOMATO KURMA
- Wash and chop tomato, onion and set aside.
- Heat oil in a kadai and saute all the ingredients given under “ To saute in oil”.
- Let it cool down. Grind the masala adding required water. Set aside.
- Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Saute onion till transparent.
- Add the ground masala and saute for a minute till thick. Add 1 to 1.5 cups of water and mix well.
- Check for salt and boil the kurma till you get nice smell. Switch off the flame and garnish with coriander leaves.
- Serve this tomato kurma with idli, dosa, idiyappam !
METHOD - STEP BY STEP PICTURES
- Wash and chop tomato, onion and set aside. Peel garlic and ginger. Grate coconut.
- To grind masala, heat oil in a kadai. Saute fennel seeds, cumin seeds, cinnamon, cloves, chopped onion, ginger, garlic. Add tomato and saute till mushy. Add red chilli powder, coriander powder, turmeric powder and mix well. Lastly add grated coconut, roasted gram dal and mix quickly. Switch off the flame.
- Once its cool, grind the masala to a smooth paste adding required water. Set aside.
- Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Add finely chopped onion and saute till transparent.
- Add the ground masala and saute for few minutes. Add 1 to 1.5 cups of water based on the consistency you like. Add required salt and mix well.
- Boil for few minutes till the gravy leaves a nice smell. Switch off the flame and garnish the kurma with finely chopped coriander leaves.
Enjoy !
Note
- Adjust the quantity of chilli powder as per your taste.
- For variations, you can grind the masala ingredients without sauting in oil. But the flavor and taste of kurma slightly varies.
Friends, Salem special tomato kurma is ready to relish. I enjoyed with Idiyappam and dosa !
