Authentic Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta

To begin making Tomato Kurma method, we will first grind all the components needs for the Kurma paste.In a mixer combine, toss in roasted gram dal, just-picked grated coconut, green chillies, fennel seeds and a tablespoon of liquid.

Grind the components until you get a even paste.

Keep aside for later.Next, place a heavy bottomed skillet on medium mildly hot and toss in 2 teaspoons of ghee. Once the ghee is mildly hot, toss in cumin seeds and allow it to sizzle.When the cumin seeds are sizzling, toss in the star anise, cinnamon and saute it for about 30 to 35 seconds.toss in the diced onions and swirl around until they are caramelized. Next, toss in the diced tomatoes along with sambar dusting masala condiment and saute until the tomatoes are soft and mushy. Once the tomatoes are mushy, toss in the ground kurma paste, table salt to savor and low-boil the flame to low.  toss in 1/4 cup liquid, swirl around and close the lid of the skillet.

Let the tomato kurma low-boil for 5 mins. After 5 mins, open the lid of the skillet, give it a good swirl around and turn off the flame. accentuate it with coriander leaves and it is ready to be served.offer Tomato Kurma method along with greens Biryani and Tomato bulb greens Cucumber Raita.

You can also offer Tomato Kurma along with Kerala Style Parotta for a weeknight dinner. .