TOMATO KURMA

      Let's start with a tetchy classical tale whether Tomato is a Fruit/ Vegetable.  If asked, a Botanist would end up saying that a fruit is an entity that develops from the fertilized ovary of a flower. But in Culinary terms, it is literally a sense of revelation which classifies Tomato into a Fruit or a vegetable.
          "Knowledge is knowing a Tomato is a Fruit,
           Wisdom is not to putting it in a fruit salad
            Philosophy is wondering if that means ketchup is a smoothie"- Miles Kingston
     In most of the culinary world, it is considered as a Vegetable, whatever... We Indians end up trying new culinary techniques and innovate unlimited dishes from whatever available.  Chutneys/Curries fall mainly into this category - new versions of chutneys/curries are invented every now and then in almost every Indian Kitchen. We can even see new versions of Rasams these days like Cranberry Rasam & Pineapple Rasam.
    Tomato has a versatility of its own that it can be added to almost all dishes in some way or the other, not into a fruit Salad anyway. As Toppings, in Salads, we can even Stuff those luscious fruits, or just serve them grilled or charred, convert them into tasty Salsas, dippings, sauces/ ketchup, serve them as Chutney and Curries or in a Curry/Rice Dish, Add a slice of it into your Sandwich/Burger.  Tomato serves well with its wonderful nature of tanginess and lusciousness.
     With a number of Tomato Chutneys/Curries in the list every now and then I end up preparing at least one Tomato Chutney /Tomato Curry in a week to go along with Idli/Dosa.  But this Tomato Kurma is a simple curry, yet so flavourful - the smell of this Tomato Kurma lingers in your hand even long after you have eaten this.  Even though the spices are sparsely used in this recipe it does a wonderful job to the curry.
     Tomato Kurma/Thakkali Kurma is a simple recipe which can be prepared within minutes.  This Tomato Kurma has a tangy taste synonymous with Tomatoes with a rich aroma from the mild spices added into the curry.  Pairs well with Dosas especially soft -white Dosas, Uthappams, Idlis, Paniyarams, Chappathi, Idiyappam, Appam etc.,



Cuisine : South Indian
Course : Side Dish
Spice Level  : Medium
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

For the Masala Paste:

Salt - To Taste

For Coconut Paste :

For Seasoning :

For Garnishing :

METHOD :

For the Masala Paste:

• Heat Oil in a Pan, and saute finely chopped Onions & garlic until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute until the tomatoes are well cooked and oil separates from the mix.
• Add Tamarind paste and Salt to the above and mix well.
• Leave this on a low flame for few minutes.
• Switch off the flame and allow the mix to cool.
• Once cooled, grind the above mix into a smooth paste and keep it aside.

For Coconut Paste :

• Soak Poppy Seeds in few teaspoons of water and keep it aside.
• Grind all the ingredients mentioned under 'To grind' along with soaked poppy seeds into a fine paste and keep it aside.

FOR TOMATO KURMA :

• Heat oil in a pan, splutter Fennel Seeds and Curry Leaves on a low flame.
• Care should be taken not to burn the fennel seeds, as it will change the flavour of Tomato Kurma.
• First, add ground Masala Paste and saute it on a low flame until Oil separates from the mix.
• Adjust the Salt to taste.
• Add the Coconut Paste to the above and mix well.
• Leave this on a low flame until the raw flavour goes for few minutes.
• Add Water if necessary.
• Cook this on a low flame until you get the desired consistency.
• Finally, garnish the Tomato Kurma with finely chopped Coriander leaves and serve hot.

NOTES :

• Adding Tamarind Paste is purely optional.
• If the tomatoes are not tangy enough/ if you like a tangy version of Tomato Kurma - add tamarind paste.
• Soaking Poppy Seeds prior to grinding will help you get a smooth paste otherwise, they may float over the Curry.
• Can prepare the same recipe without grinding the 'Masala Paste" follow the step as such, until they are Sauteed and masala powders are fried, then pour the coconut paste and follow the suit.
• Can add a pinch of sugar to balance the tastes.
• Any Vegetable oil can be used for the recipe, but Gingelly Oil gives the authentic flavour.