By Aditi Saraswat
December 5, 2025
Tomato kurma is a quick, creamy South Indian curry that is filled with warmth and various bursting flavours. Perfect for rushed mornings or even for simple dinners, it is a comforting gravy that pairs effortlessly with rice, idlis or even chapati.
1 onion, sliced 1 tbsp ginger-garlic paste 2 tbsp roasted gram (pottukadalai) ¼ cup grated coconut 1 tsp Kashmiri red chilli powder ½ tsp turmeric 1 tsp garam masala 1 tsp fennel seeds 2 tbsp oil 1 cup water ½ tsp salt
Blend the grated coconut, roasted gram, fennel seeds and a little water to make a smooth, creamy paste.
In a pan, heat some oil, sauté onions until they turn, then add ginger-garlic paste and cook until fragrant.
Add the chopped tomatoes, turmeric, chilli powder and salt. Cook until tomatoes turn soft into a pulpy, bright red mixture, and release their natural tang.
Now, add in the coconut paste and mix well. Let the gravy cook for a couple of minutes so that the flavours blend into a rich curry base.
Pour a little water, add some garam masala and boil for 6–8 minutes until the consistency of the kurma thickens and turns glossy.
Garnish with fresh coriander at the end and serve hot with idli, dosa, poori or rice for a comforting meal.