Tomato kuruma is a very healthy gravy with less oil .This multi purpose kuruma can be made with very few ingredients. We can pair this with Idli, Dosa, Idiyappam, Aappam, Pongal, Puri and roti. Let us see how to make this kuruma.
Preparation time approx 15 to 20 minutes.
- 250 gram or 3 big tomatoes
- 1 chopped onion.
- 2 pods of garlic ( optional)
- 1 tbsp coriander seeds.
- 2 tbsp fried gram or pottu kadalai .
- 1/4 tsp jeera.
- 8 red chillis. (adjust as per your need)
- 1tbsp khus khus ( i have not added. It is not available here)
- 3 tbsp coconut. ( I opted this for khus khus. If you are adding khus khus you can use less quantity of coconut.
- salt to taste.
- few curry leaves.
- little chopped dhaniya leaves.
- 1 tsp oil.
- 1 tsp mustard seeds
In a pan dry fry coriander seeds, jeera and coconut.Take out this and keep aside. Add drop of oil in the same pan and fry red chillies. Make a paste of all these with Khus khus and gram dhal adding water. Keep aside.
In the mean time in a pan heat 2 cups of water put the tomatoes. Let it boil. Take out and peel the skin of tomatoes. When it is cool grind the tomatoes and make smooth paste.
Heat a pan add oil. When it is hot add mustards seeds. Let it crackle. Now add curry leaves and chopped onions. Sute for few seconds. Add the chopped garlic. Fry till it tun colour. Now add the masala paste. Fry for few seconds. Add 1/2 cup water and boil it. When it is boiling add tomato paste and salt. Add little more water to adjust the consistency of the gravy. Add chopped coriander leaves and mix well.Switch off the flame.
If you like more masla flaour you can add cinnomon, bay leaf and clove after adding mustard seeds.
You can add 1/2 tsp saunf while grinding. I have not used this today for making kuruma.. When i am making kuruma for puri or roti i will add.