I have this abominable craziness to make so many sides with tomatoes – by now any reader of this blog would have guessed just how much I love them in any form! Fried and roasted to a Tomato Thokku, sauteed and ground with coconut milk in a Chettinadu Chutney, fire roasted and spiced with garlic and ginger in a Tomato Rice, or simply chopped and added to a tangy Bhujia Chat, my list goes on..and yet, when I glimpse an interesting concoction made with tomatoes in any form – I go for it! This kurma is a rehashed version of an everyday kurma, made more flavourful with the addition of shallots.
4 Large / 5 Medium Tomatoes chopped fine.
10-12 shallots peeled.
4 Dried Red Chillies.
3 Tsp Urad Dhal.
1/3 Cup Fresh Coconut.
1 Cup Water.
Salt to taste.
Mustard, urad dhal, curry leaves to season.
- Spoon out a tsp of oil in a kadai over low flame and when its hot,add the urad dhal, curry leaves, red chillies and finally the shallots.
- Saute on low flame until the urad dhal fries to a golden brown color. In the very end, add the fresh coconut and saute for a couple minutes more.
- Remove from flame and give it a quick zing in the mixer. Add a little water if necessary and puree to a smooth paste.
- Add oil to the kadai again, season with mustard, hing, urad dhal, curry leaves and to this, add the chopped tomato and saute until slightly mushy.
- Add salt, turmeric, a cup of water and allow to cook the tomatoes until mushy for about ten mins.
- Add the spiced pureed mix to the kadai, mix and add more water to adjust until it reaches a gravy consistency.
- Switch off when it comes to a boil and serve Hot with Venn Pongal, Dosai, Idlis or Phulkas.