Tomato kurma / tomato kuruma.
This is not so common, but tastes excellent and an attractive alternative to the usual (e.g., my tomato kuruma type 2).
Ripe vine tomato - 4 (1 lb/ 500 gms)
To dry roast(without oil):
Kuskus (poppy seeds) - 1 tbsp
cashew - 6
cloves - 3
cinnamon - 1 inch long
Kadal paasi/sea weeds-1/2 tsp
coriander seeds - 1 tbsp
red chilli -1
Black pepper - 1/2 tsp
To roast with 1 tsp oil:
Red onion- 1/2
garlic cloves - 2
ginger - 1 inch
shredded coconut - 1 tbsp
Red onion- 1/2
green chillies- 4
turmeric powder - 1 pinch
curry leaves - 1 brig
cilantro - 1 tbsp (chopped)
Bay leaves - 2
Fennel seeds (perun jeeragam)- 1 tsp
cooking oil - 2 tbsp
Bring to boil 2 cups of water.
Halve the tomatoes and boil them.
Peel off the skin and puree it.
In a frying pan dry roast all the ingredients given to do so.
Then add a tsp of oil and fry the onion, ginger, garlic and coconut.
cool all roasted/ fried items and grind them to a fine paste.
Cop the green chillies, onion, curry leaves and cilantro.
Heat 1 tbsp oil in a pan.
Add the fennel seeds and after it becomes red, add bay leaves.
Then goes the onion, curry leaves, cilantro and green chillies.
After sauting them for a while add the finely ground masala.
Then add the tomato puree, turmeric powder and salt.
After the raw smell of tomato and masala turns in to a pleasant curry smell, turn off the stove.
Makes 3 cups of Thakkali kuruma.
Serve as a dipping for Idly ,dosai, chapathi, roti or even with rice.