Thakkali kuruma (Type 2)

Meaning: Thakkali -  tomato, Kuruma - a kind of Indian stew served with rice, breakfast or roti.

Earlier I posted another version for tomato kuruma (type 1) long back and that was quite different from my usual. The kuruma recipe which I am narrating now is a common one in Tirunelveli and its kind of a quickie too. Whenever we got bored of the usual coconut chutney for idly , mom used to make this tomato kuruma. But nowadays idlies are becoming obsolete in most of our houses as we all want to wake up in front of that oats bowl or bread-omelet:) Lunch is the only time to have some rice and writing them and recording is the best way to remember my native kulambu names in these years:) Hubby dear prefers only veggie foods for his lunch box and for me this recipe comes handy only after my sambar:)

Ingredients:

Ripe tomato - 4 (250 gm)
Red onion- 1/2 cup
green chilly - 2
red chilly powder - 1 tbsp
coriander powder - 2 tbsp
ginger garlic paste - 1 tsp
oil - 2 tbsp
fennel - 1 tsp
cinnamon - a small piece
Bay leaves - 2
curry leaf - 1 sprig

To grind:

shredded coconut - 1/2 cup
cumin - 1/2 tsp
fennel - 1 tsp

Method:

Choose country tomato (vine tomato, the juicier ones).
Finely chop the tomatoes and put in a lidded vessel.
Cook the tomato with required salt, 2 cups water, red chilly powder, coriander powder.
After the tomato gets cooked (15 minutes), mash with a ladle.
Heat another wok with a tsp of oil and fry the fennel, bay leaf and cinnamon for 10 seconds. Then add the chopped onion , green chillies, curry leaf till the onion gets golden brown. Then put the ginger garlic paste and stir well. Pour over the cooked tomato. Add the ground masala and bring it to a boil. Switch off.

Tomato kuruma is ready!

Serving suggestions:

Makes 4 cups of Thakkali kuruma.
Serve as a side dish for rice, Idly ,dosai or chapathi.
If served with rice, beans fry, appalam or omelet can be made as side dish.

Thakkali pazha kuruma (Type 1)

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).



Main Ingredient:
Ripe vine tomato - 4 (1 lb/ 500 gms)

To dry roast(without oil):
Kuskus (poppy seeds) - 1 tbsp
cashew - 6
cardamom- 2
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

Others:
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

Directions:
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.

Serving suggestions:
Makes 3 cups of Thakkali kuruma.
Serve as a dipping for Idly ,dosai, chapathi, roti or even with rice.