This is one of my favorite dishes which brings back memories of Diwali. My mom used to make this kuruma along with idlis for breakfast on Diwali. It was kind of like a tradition that we all loved. It is pretty easy to make and is mostly on the menu when I have a tons of tomatoes waiting to be used up.
1 tbsp oil
Few cloves and a small piece of cinnamon
1/2 tsp fennel seeds
1 large onion
4 medium tomatoes
4 green chillies
3.5 cups water
1 tsp sambar powder
3/4 cup coconut milk
Heat oil and add cloves, cinnamon and fennel seeds.
Add the onions and green chillies.
Saute until onions are done.
Add the tomatoes.
Saute until tomatoes turn mushy.
Add water, salt, sambar powder and turmeric. Bring to a boil.
Add coconut milk.
Mix well. Bring to a boil and simmer.
Turn off the stove after 5 – 8 minutes.
Tasty tomato kuruma ready. We had it with soft idlis.