Fried Tomato Kurma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saute until they turn golden brown.
• STEP 3.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 4.In a separate pan, dry roast grated coconut until it turns golden brown.
• STEP 5.Grind the roasted coconut with ginger, garlic, green chilies, and fennel seeds to make a paste.
• STEP 6.Add the coconut paste to the pan with tomatoes and mix well.
• STEP 7.Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few more minutes.
• STEP 8.Garnish with coriander leaves and serve hot with dosa, idli, or rice.

Cooking Tips

• Frying the tomatoes until they become soft enhances the flavor of the dish.
• You can adjust the spice level by adding more or less red chili powder.
• Adding a pinch of sugar balances the tanginess of tomatoes and enhances the overall taste.

Storage and Serving

• Fried Tomato Kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve Fried Tomato Kurma with dosa, idli, or rice for a delicious meal.