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.
Now if I am going to be blogging any traditional dish, I normally call my mom to verify that I have the ingredients and steps right. I do the same if it is any of her standard recipes. Since it was pretty early in India when I was making this dish, I went ahead with what I remembered and then called my mom to talk about the kuruma. She gives me a totally different recipe which involves grinding and so on. I was like .. what .. when did you change the recipe? She goes .. these days I make it this way and it tastes good. Long time since I left home .. huh. Since I had already made it I am posting the old version. One of these days will make her new version and post it too.
This kuruma goes well with idlis, dosa and also with parathas.
Ingredients
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
Salt
Turmeric
1 tsp sambar powder
3/4 cup coconut milk
Method
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.
Enjoy!
Linking to Dish it Out – Tomatoes and Chilly hosted by Reva of Kaarasaaram.
 on http://cooksjoy.com/blog "Pin It")
