I love growing plants at home and it has been my dream since childhood. We don’t get a lot of sunlight in our balcony and yet, we have a small garden with greens, tomatoes and herbs growing. I recently harvested a batch of Palak and made Palak Paneer – I tell you, the taste of garden to kitchen is amazing. I have some tomatoes growing currently and cant wait to harvest them in a few days. Today’s recipe has been in my drafts for months now, when we harvested a bunch of fresh tomatoes off our balcony garden. Aren’t those gorgeous?!
I made Tomato Kurma, one of the best side dishes for idli or dosa and I love pairing it with rotis too. Thakkali Kurma is as simple as it can get when you want something different from the chutneys but doesn’t require any effort at all. I learnt this recipe from my mother-in-law and if you are feeling like, you can add green peas, potatoes, carrots or beans too. Quite similar to Kurma Kuzhambu in texture but easier than that.
In Indian cuisine tomatoes are used in a lot of things and seldom they form one of the main ingredients in a recipe. This Tomato Kurma is solely based on tomatoes. Get the juiciest, red, tangy tomatoes and I can assure you a flavor bomb in your mouth. Kurma is a coconut based gravy made predominantly in Tamilnadu and with no exceptions, this thakkali kurma has fine ground coconut adding to its taste. By the way, I don’t have step-wise pictures for this recipe and will update this space when I make this again.
How to make Tomato Kurma | Thakkali Kurma
📖 Recipe
Detailed recipe of making Tomato Kurma | Thakkali Kurma
Recipe Notes
Adjust the number of tomatoes based on how tangy the gravy should be. Adjust spices as per preference.
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