Monday, July 18, 2011

Tomato Kurma


Tomatoes -4 (Chopped)
Onion-1 (sliced)
Split green chillies-4
Bay leaves-2
Cinnamon-1/2 inch
Finely chopped coriander-2 tbsp
Fennel seeds- a pinch
Oil- 3 tbsp
Salt to taste

To Grind:

Shredded coconut- a handful
Cashew nuts-4 Nos
Fennel seeds - 1/4 tbsp
Salt to taste

1. Put some oil in a pan and heat it.
2. To the above, add the cardamoms, cinnamon, bay leaves and the fennel seeds.
3. When they start to splutter add green chillies and onion and fry them till onion turn to slender.
4. Add the tomatoes and salt and cook them until the oil floats on the surface.
5.Grind the coconut with the cashew nuts to a fine paste and add this to the tomato mixture.
6. Add enough salt and water and boil them for a few minutes up to desired consistency.

The delicious kuruma is ready now. Goes well with chappathi, idli.

Variation: You can use a tbsp of fried gram instead of cashew nut

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