Chettinad cuisine is famous for its use of a variety of spices, the dishes are hot and pungent with fresh ground masalas, this tomato kurma also prepared with a variety of spices too, this kurma goes awesome as side dish with rice, also with idlies, dosais, rotis...i loved this bit tangy tomato kurma simply with fried papads..just enjoyed it..sure if u try this tomato kurma am damn sure that u wont stop having them, quite a delicious dish!!!!!..
5nos Tomatoes chopped (big)
1no Onion chopped
2nos Bay leaves
1/2tsp Cumin seeds + fennel seeds
2tbsp Coriander leaves chopped
Salt
Oil
To Grind:8nos Cashew nuts
1/2cup Grated coconut
3nos Garlic pods
1/2tsp Fennel seeds
1tsp Poppy seeds
3nos Green chillies
2nos Cloves
1inch Cinnamon stick
5nos Shallots
Grind everything as fine paste for list ' To Grind' n keep aside...heat oil in a kadai, add the bay leaves, cumin seeds n fennel seeds n fry them until they turns brown..add the chopped onion pieces n stir them for a while, add the chopped tomato pieces to the already cooked onion n saute them until they turn mushy...add the grounded paste now with enough salt , bring them to boil with enough water n cook in simmer for few minutes...once the oil gets slightly separates from the gravy, put off the stove n garnish the gravy with chopped coriander leaves....
Delicious Chettinad Tomato Kurma!!!!
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