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Tomato kurma without coconut


  • Author: Nithya Ravikumar
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 1x

Description

Tomato Kurma without coconut is the easiest side dish which you can make in no-time. It’s simple,quick &Easy. Goes extremely well with Idly, dosa and roti.


Ingredients

Scale
  • 2 Tomatos (finely diced)
  • 1 Onions (finely diced)
  • 1 tbs Besan flour (dilute with 3tbs of water)
  • 1 tbs Oil
  • 1 tsp Fennel
  • 2 Green chill (slit)
  • 1 small bunch Coriander leaves
  • 1 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • Salt

Instructions

  1. Heat up the pan, add in oil,fennel seeds ,onions and green chilli sauté until it turns translucent.
  2. Add in tomatoes, coriander leaves and cook until the tomatoes turns mushy.
  3. Add in chilli powder and turmeric powder sauté until the raw smell disappears.
  4. Add in some water, sprinkle some coriander leaves and cook for 3 to 4 mins.
  5. Finally add in the besan mix and cook for 2 mins.

Notes

HOW DO YOU STORE TOMATO KURMA?

Leftovers can be stored in airtight container and place in refrigerator for 3 days.

CAN WE FREEZE TOMATO KURMA?

Bring the kurma to room temperature, pour them in airtight container and you can freeze upto a month.

HOW TO THAW TOMATO KURMA?

  • Take out the freezer 20 mins prior cooking, pour the tomato kurma in a pan, cover and cook for 10 to 15 mins in medium heat.
  • Add some handful of  chopped coriander for the fresh taste.

HOW DO YOU SERVE TOMATO KURMA?

This is BEST served with Idly, Dosa, Chapati.

  • Category: Breakfast/dinner, gravy, Side Dish
  • Cuisine: Indian, south Indian