Friday, July 31, 2015

Kongunadu Special Thakkali Kurma | Tomato Kurma from Kongunadu | How to make Thakkali Kurma | How tomake Tomato Kurma | Stepwise Pictures


Hi Supermoms,

The word ' Kurma/ Korma' makes one's mouth water. We instantly visualise a rich creamy gravy .

It is a common myth that South Indian food basically means Idli/ Dosa with Coconut Chutney...Sigh!!!

There are so many incredible dishes apart from the coconut chutney and Sambar that go along with the Idlis and Dosas.

If you have been to Pollachi ,Coimbatore or even Madurai you will find the restaurants serving a tomato gravy dish along with Idlis/Dosas. I first tasted them in Murugan Idli Kadai, Madurai. Amazing taste. Curious to know more about the Kurma, I learnt from the locals that it is a Kongunadu Speciality Condiment and is popularly known as Thakkali kurma.

If you are planning to make South Indian breakfast/dinner, do try this flavourful kurma. You are going to fall in love with it!!!! You can try Neer Dosa, Poha Idli, Rava Upma, Dosa, Idli, North Arcot Special Thavalai Dosai, Murungai Thavalai Dosai or Chapathis to go along with this kurma.

Kongunadu Thakkali Kurma/ Tomato Kurma from Kongunadu :

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Serves :4
Measurement : 1 Cup = 200 ml cup 

Ingredients :

5 Tomatoes 
5-6 Green Chillies 
5 Shallots 
3 pods Garlic ( optional)
1 sprigCurry leaves 
1/4 teaspoon Turmeric powder
1/2 teaspoon Red Chilli powder  (  OR you can use sambar powder 1 tsp)
1 tablespoon Oil 
 Salt to taste

For the ground mixture :

 1 tablespoon Fennel Seeds
 5 Cashewnuts 
 1/4 cup Coconut ( chopped)
1 inch stick Cinnamon
2 Cloves 


1. Grind the ingredients given under ' ground masala ' using 1/4 cup of water and keep it aside.



2. In a pan heat 1 teaspoon of oil and add the chopped tomatoes, shallots ,garlic and green chillies. Saute' them in low flame till the tomatoes become mushy.


3. This will take 5 to 7 minutes. Once it turns mushy  switch off and let it cool. Process this mixture.


4. In the same pan, heat the remaining oil and add 1/4 tsp of fennel seeds and curry leaves( not in pic).


5.  Add the tomato- onion - chilli mixture.Add turmeric powder, Chilli powder and Salt. Mix well and boil for one to two minutes.


6. Stir in the ground cashewnut, mix well and let it simmer for another two minutes. Switch off.


Your Kongunadu Special Tomato Kurma is ready to be served with Idli/ Dosa/ Upma or Chapathis.


As I had taken the stepwise pictures during dinner time, I have not done justice to the awesome colour of this dish. It looks absolutely stunning and the taste is so amazing that you are going to ignore  other chutneys for some time.....


Do not miss trying out this recipe. And do share your family feedback with me. 

Chef Tips:

1.  You can make a larger batch and use it to marinate Tofu/ Paneer. It tastes incredibly good.
2. Cooking the Tomatoes before processing them is an important step as it removes the raw tomato taste .
3. Every household in Kongu region have their own inhouse recipe of this dish. Some add ginger too. 
4. This is a spicy kurma recipe.

Happy Cooking !!!

With love,



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