Tomato Kurma

Tomato Kurma

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Fresh Tomatoes-4 (diced)
Onions -11/2(Fine chopped)
Cashews (unsalted) -4
Khas Khas/Poppy seeds -1 tsp
Roasted channa dal/Pottu kadalai-1 tsp(optional)
Desiccated coconut-1 Tbsp or coconut milk (1/4 cup)
Saunf/Fennel seeds- 1 tsp
Ginger- 1 inch Piece
Garlic-2 pods
Dhaniya/Coriander Powder-1 tsp
Green chilies -2 (slit)
Chilly powder-1 tsp (or to taste)
Turmeric powder/haldi-1/2 tsp
Oil -3 Tbsp
Cinnamon-1 inch stick
Cloves-2
Bay leaves -2
Salt (to taste)
Coriander leaves- 5 sprigs

Cooking Directions:

-Blend together a handful of onions, cashews, poppy seeds, pottu kadalai, coconut, fennel seeds, ginger and garlic with little water.
-In a kadai,add oil. When hot, add cinnamon, cloves and bay leaves.
-Add green chilies and the rest of the onions and sauté till golden brown.
-Add the blended mixture. On a low heat, cook adding a cup of water little by little. It is cooked when oil separates from the mixure.
-Add turmeric powder, chilly powder and dhaniya powder. Cook for 2-3 min.
-Add the tomatoes and 2 sprigs of coriander leaves and bring to a boil. Add water as and when required to bring to the desired consistency.
-Garnish with coriander leaves.
-Serve with parathas, aapam or idly.