Onion Tomato Kuruma – Side for Rice, Idiyappam & Parotta
Onion Tomato Kuruma/Kurma/Khorma is a coconut flavored side dish in which onions and tomatoes are cooked with Indian spices & thickened with ground peanut mixture. This is a versatile gravy and can be served with Idiyappam, Parotta, Idly/Dosa varieties and for dishes made with briyani rice.
In south India, it’s a custom to add coconut to dishes to increase the flavor. But, a few people don’t like the coconut flavor much. All my fellow coconut-lovers can go ahead and enjoy this onion tomato kurma recipe that calls for an extensive usage of coconut as well as coconut milk for enhancing the flavor. Others can check out our similar onion-tomato recipe without coconut – onion-tomato gravy without coconut to go with your idiyappam, chapathi, phulka, idly and dosa varieties. 🙂
We were hosting a dinner party at our home last week and I planned the menu with idiyappam & vegetable pulav as the main course. With all the work in planning, cleaning & cooking, I did not have enough time in hand to make two different gravies. So, I decided to make this simple yet spicy onion tomato kuruma with onions & tomatoes which was good enough to be served with both rice & idiyappam. 🙂
The aroma of the spices and flavors brought out by the addition of coconut & coconut milk had turned this khorma extra delicious. The ground mixture of peanuts would thicken the gravy perfectly suitable to be served with both rice & idiyappam. This is one of the easiest gravies (as it doesn’t involve cutting veggies :-D) that you can make when you have to feed a crowd. Try this out for your next get-together and let me know how you manage. 🙂
Over to “Onion Tomato Kuruma Recipe“ from Home-making Delight with step by step photos..
Onion Tomato Kuruma Recipe – Side for Rice, Idiyappam & Parotta
Onion – 3/4 cup (finely chopped)
Tomato – 2 cups (roughly chopped)
Ginger-garlic paste – 1/2 tsp
Turmeric Powder – 1/4 tsp
Chili Powder – 1 & 1/4 tsp
Coriander Powder – 1 tsp
Jeera Powder – 1/2 tsp
Coconut Milk – 2 or 3 tblsp
Oil or Butter – 1 tblsp
Salt as required
Mint leaves – 1 tblsp
Cilantro for garnish
Cinnamon stick – 1 inch
Cloves – 3
Elachi or cardamom powder – 1/4 tsp
Dry Bay leaves – 2
Peanut – 1/4 cup
Coconut – 1/8 cup
Raisin – 4
- Gently roast (just hot enough to touch) the ingredients given under “To Grind” and grind them to a smooth paste with required water.2. Heat oil or butter in a pan. Add whole spices followed by onions & saute them until it turns translucent.3. Add ginger-garlic paste, turmeric, chili, coriander & jeera powder and saute them until the raw smell goes off.4. Now, add the chopped tomatoes and cook them for a minute or so. Add mint leaves & give a quick stir.5. Add ground mixture along with 3/4 cup of water and bring the gravy to boil stirring in between.6. Once gravy starts to get thicken, add coconut milk and cook it until it’s well blended.7. Switch off the flame, garnish with cilantro & serve your spicy coconutty Onion tomato kuruma with briyani, pulao, idiyappam or parotta. Idly/Dosa varieties also go well with this Khorma. Do try our methi poori to go with this Khuruma.
- You can simply grind coconut, peanut & raisin without roasting. Flavor will remain the same. Roasting peanuts may just help you in easy grinding.
- As you know, please do not overcook the gravy after adding coconut milk.
- You can add garam masala to your onion tomato kuruma, if you need more flavor.
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