Tomato -4 (medium) 
Onion - 1 large
Ginger-garlic paste - 1 tsp
Grinded Coconut-1 tbsp 
Garam Masala - 1/2 tsp 
Mustard,Jeera - 1/2 tsp 
Biriyani leaves - 1 
Salt to taste 
Curry leaves 
Chilli powder - 1 1/2 tsp 
Coriander powder ,
Turmeric powder - 1/2 tsp


1) Heat oil in a kadai. Once hot, add fennel seeds, chopped onion, Curry and Biriyani leaves and fry till onion becomes golden brown. 

2) Add chopped tomato and saute till mixture forms thick gravy. 

3) Add chilli powder, salt, garam masala, turmeric powder and grinder coconut.Fry for 2 minutes till the raw smell leaves. 

4) Add little water and allow to boil.Leave in slow flame.Turn off the flame when the oil separates. Add coriander leaves before turning off.

Serve hot with chapathis,poori.


Vikis Kitchen said...

Tomato kuruma with chapathi is an unbeatable combination. Your kuruma looks lovely Shama.

Deepthi Shankar said...

looks delicious the kurma

anudivya said...

I have had the normal kurma, but never a tomato one. Looks nice. By Biriyani leaves you mean Bay leaves?

And also I think you missed my earlier question about Appala Kozhambu if I am not mistaken... I was asking whether you deep fry the appalams or just saute them in oil. Please let me know Shama.

Mahimaa's kitchen said...

i also haven't tried just tomato kurma. must be tangy and tasty.. looks yummm

Malar Gandhi said...

wow nice one dude, never made them b'4....goes well with roti, right!

Varsha Vipins said...

I always make this minus coconut..love it..:)

Adlak's tiny world said...

I usually make this in simple vathakkal with only garam masala.. this is new and tasty. sure ll try for my roties...

Unknown said...

yum yum nice colour yeh best combo with pooris mmmm mouthwatering dear

Laavanya said...

That tomato kurma looks awesome.. must be yummy with dosas too.

Indranee Batabyal said...

Lovely recipe...perfect for this winter!

KOLLU IDLI (Horse gram Idli)