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# Tomato Kurma Recipe
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| **Prep time** | 10 min |
| **Cook time** | 25 min |
| **Total time** | 35 min |
| **Serves** | 4 servings |
## Ingredients
### for masala paste:
* ¼ cup coconut *(fresh / desiccated)*
* 1 tbsp putani / roasted chana dal
* 5 whole cashews
* ½ tsp fennel / saunf
* 1 tsp coriander seeds
* 2 green chilli
* ½ cup water *(to blend)*
### other ingredients:
* 2 tbsp oil
* 1 tsp mustard seeds
* ½ tsp urad dal
* ½ inch cinnamon stick / dalchini
* few curry leaves
* 1 medium onion *(finely chopped)*
* 3 large tomato *(finely chopped)*
* ½ tsp turmeric
* ½ tsp kashmiri red chilli powder / lal mirch powder
* salt to taste
* ½ tsp sugar
* 1 cup water *(or as required)*
* 2 tbsp coriander leaves *(finely chopped)*
## Instructions
1. firstly, prepare the masala by grinding all the ingredients listed for masala paste.
2. now heat the oil and add in 1 tsp mustard seeds, ½ tsp urad dal, ½ inch cinnamon stick and few curry leaves.
3. allow to splutter.
4. furthermore saute in 1 finely chopped onions.
5. also add in 3 finely chopped tomato and saute well.
6. saute till the tomatoes turn soft and mushy.
7. furthermore, add in ½ tsp turmeric, ½ tsp red chilli powder, ½ tsp sugar and salt to taste.
8. saute till the oil releases from sides.
9. now add in prepared masala paste and 1 cup water.
10. mix well and adjust the consistency as required.
11. further, cover and simmer for 15 minutes or more till the coconut gets cooked well.
12. finally, add in coriander leaves and serve tomato kurma along with idli, dosa or idliyappam.
## Step-by-step
firstly, prepare the masala by grinding ¼ cup coconut, 1 tbsp putani, 5 whole cashews, ½ tsp fennel, 1 tsp coriander seeds and 2 green chilli.
blend to smooth paste adding water as required.
now heat the oil and add in 1 tsp mustard seeds, ½ tsp urad dal, ½ inch cinnamon stick and few curry leaves.
allow to splutter.
furthermore saute in 1 finely chopped onions.
also add in 3 finely chopped tomato and saute well.
saute till the tomatoes turn soft and mushy.
furthermore, add in ½ tsp turmeric, ½ tsp red chilli powder, ½ tsp sugar and salt to taste.
saute till the oil releases from sides.
now add in prepared masala paste and 1 cup water.
mix well and adjust the consistency as required.
further, cover and simmer for 15 minutes or more till the coconut gets cooked well.
finally, add in coriander leaves and serve **tomato kurma** along with [**dosa**](http://hebbarskitchen.com/recipes/south-indian-dosa-recipes/), [idli](http://hebbarskitchen.com/recipes/south-indian-idli-recipes/) or **[idiyappam](/recipes/idiyappam-recipe-string-hopper-recipe).**
## Video
## Notes
* firstly, instead of finely chopped tomato, you can use tomato puree.
* also, adding cashews is optional, however they give nice creamy texture.
* additionally, increase the amount of green chilli to make it more spicy.
* finally, add few seeds of methi seeds in tadka for more flavours in **tomato kurma**.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tomato-kurma-recipe-thakkali-kurma/](https://hebbarskitchen.com/tomato-kurma-recipe-thakkali-kurma/)
