Tomato Kurma

Amma makes this delicious Tomato Kurma (Thakkali Kurma) for breakfast. I don't know where she got this recipe from. When I think of it, it's always been there, when we grew up. It is wonderful to have this with idlis and dosas. She makes Potato Kurma is the same way, substituting boiled potatoes for tomatoes. Sometimes with cauliflower and fresh green peas. These kurmas taste the best, when had with dosas, but with idlis, it is no less tasty!

This recipe, traditionally calls for some more coconut, but to avoid too much of coconut for health reasons, my mother adds the roasted channa dal and poppy seeds which can thicken and dish and also give the rich flavor. I can honestly say, I don't miss the coconut when I add the roasted channa dal and poppy seeds. (Btw, I store poppy seeds in the refrigerator to prevent rancidity.) This dish doesnt taste good with rice though. If you are making this to go along with rice, skip the roasted channa dal and add some more coconut.

Ripe tomatoes - 4-5, finely chopped
Onion - 1, finely chopped
Turmeric powder - 1/4 tsp
Salt to taste
Olive oil - 1 tbsp
Curry leaves - 1 sprig, chopped
Wet Masala:
Garlic - 3 cloves
Ginger - 1 inch
Roasted channa dal/Pottu kadalai - 1 tbsp
Poppy seeds / khuskhus - 1 tsp
Coconut - 1 tbsp (dry/frozen is fine, but fresh is ideal)
Cinnamon - 1 small piece
Clove - 1
Fennel seeds - 1/2 tsp
Green chillies - 2 (you can add more to make it more hot)

Make a fine paste of the wet masala ingedients using some water and a pinch of salt. Green chillies when ground to a paste sometimes, turn slightly bitter. The pinch of salt is added to the wet masala while grinding to prevent this.

Heat oil in a sauce pan and add the onions and curry leaves. Saute till the onions turn translucent. Add the tomatoes and sprinkle some salt to help the tomatoes cook faster. When the tomatoes are done, add the turmeric powder, ground masala and some more salt. Add about 2 cups of water and cover the sauce pan. simmer for about 15-20 mins. Garnish with some coriander leaves and serve hot with hot dosas or idlis.