Hi,

Thought of sharing this reciepe with you. It is called Tomato Kurma (As told by my Mother in law). This is a traditional south indian ( Tamilian ) dish specially made during breakfast as a side dish for Idli and Dosa. It goes best with steaming hot Idlis ! :-)  Many tamilians will be aware of this dish.

Tomato Kurma

 Ingredients:

1. Tomato  -  2 Ripe Medium sized tomatoes. (Roma Tomatoes preferred)
2. Coconut -  1/4 th of the whole medíum sized fresh coconut,cut into small pieces.
3. Garlic  -  4 small cloves
4. Dalia(Roasted channa dal)  -  1 teaspoon
5. Cloves  -  1
6. Cinnamon stick - 1 small stick
7. Fennel seeds - 1/4 teaspoon
8. Oil - 2 teaspoons
9. Mustard - 1/2 teaspoon
9. Onion  - 1 Chopped (half quantity of tomato)
10.Green Chilly -  To taste ( I put 3 of them, purchased from the indian store)
11.Chopped Coriander - for garnishing
12.Curry leaves - few
13.Salt - To taste
14.Turmeric powder - 1/4 teaspoon
15.Water - 1/2 glass (100ml, Depending on desired consistency)


Method :

1. Grind 1 to 7 ingredients nicely with 1/2 glass water and keep aside.
2. In a Kadai,heat oil and add in the mustard seeds and wait untill they splutter.
3. Add in the chopped onion, green chillies and wait untill they are translucent.
4. Once done,Pour the grinded mixture into the kadai and mix well.
5. Add salt and turmeric powder at this stage and allow this mixture to come to a boil in low flame. This may takes around ten minutes since it is on low flame. Stir occasionally. At this stage,this mixture starts to thicken since we have added roasted channa.The consistency can be altered by adding water. Usually it shouldn be watery like sambar. It    should look thick.
6. Once done,check for salt. Add in the chopped coriander,curry leaves and remove from flame.
7. This is best had with Idli and Dosa and can be in fridge for 2 - 3 days. But,its best had fresh.


Tip:

1. Be careful on the dalia quantity. It is the thickening agent in this dish.
2. Pl use fresh coconut (best preferred) or atleast shredded frozen coconut. Do not use dried coconut. The fresh coconut bought from american grocery store also is good. I have used it.
3. Cut the coconut as small as possible so that the mixer is safe.
4. The green chilly can be grinded along with the coconut mixture. This dish need not be spicy...but then the green chilly flavour has to be there.

Pl let me how it turned out.

Regards,

Priya