Tomato Masala Kurma/Kongunadu Thakkali Kurma

If you are searching for a fingerlicking goodness gravy for rice or a lipsmacking side dish for idlies or dosas, then you should give a try to this flavourful kurma. Simple to make, this kurma is highly flavourful as this kurma calls for poppy seeds, fennel seeds, roasted gram and grated coconut which is grinded as fine paste to give the aroma to this fingerlicking kurma. Usually chopped tomatoes are sauteed until they turn mushy to prepare kurmas, but my today's recipe calls for tomato puree which is simply prepared by deskinning and deseeding the tomatoes.  The best part of this kurma is this gravy can be served with anything. You can prepare this kurma for your breakfast and you can serve again for lunch with rice or else for your dinner with rotis.

Am running this week's blogging marathon with 3 Veggies that are fruits as theme, such an interesting theme na. Obviously i couldnt resist to pick tomatoes for the first day of this week's blogging marathon as am supposed to showcase three vegetables that are fruits. Coming to my today's post, no vegetables is added to this kurma, though sometimes i love to add green peas and potatoes. Since i want to go with the traditional Kongunadu kurma i went with just onions and tomatoes for making this aromatic kurma. This kurma is my grandma's signature dish which i failed to post earlier, thank god finally i did.

6nos Tomatoes
2nos Onion(chopped)
2nos Bayleaves
1no Cinnamon stick
1/2tsp Fennel seeds
2nos Green chillies (slit opened)
1tsp Ginger-garlic paste
1/2tsp Red chilly powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Few curry leaves
Chopped coriander leaves
Salt
Oil

To Grind:
1/4cup Grated coconut
1tsp Poppy seeds
1tsp Fennel seeds
1tsp Black peppercorns
1tbsp Roasted gram/Pottukadalai

Grind all the ingredients from the list 'To Grind' as fine paste with enough water. Meanwhile boil enough water, add the tomatoes to it. Once the skin gets off the tomatoes, remove them.

Peel the tomatoes, deseed it and grind as fine paste.

Heat enough oil in a pan, fry the bay leaves and cinnamon stick.

Add chopped onions,green chillies and fry until its turns translucent and then add the ginger garlic paste, saute till the raw smell goes away.

Now add the tomato puree, saute for few minutes, add the coriander powder, turmeric powder and chilly powder, cook for few minutes.

Add the grounded masala paste to the simmering gravy. Add enough water and cook until the oil get separated from the gravy.

Add finally the chopped coriander leaves and put off the stove..

Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66