Best Kongunadu Special Tomato Kuruma Recipe With Simple Steps

STEP : 1

Arrange the ingredients needed for prepare the gravy like cinnamon, cloves, funnel seeds and poppy seeds and red chili. Roughly chop the coconut.

STEP : 2

Take the above ingredients to the mixer grinder, first make course powder of red chili, poppy seeds,cinnamon and cloves,

STEP : 3

Add roughly chopped ginger and 5-6 cloves of garlic while grinding the paste. Instead of it you can use ginger and garlic paste.

STEP : 4

Finally add roughly chopped coconut pieces and grind the ingredients to make fine paste with addition of some water.

STEP : 5

Collect the grounded paste to the cup and It is the main base for further gravy preparation.

STEP : 6

Chop onion into medium size pieces and chop tomato into medium size pieces. Avoid use of hybrid tomato, use wild tomato it give fine taste to the gravy.

STEP : 7

Heat a kadai and pour some oil, add mustered seeds and wait for pop then add chopped onion.

STEP : 8

Saute the onion till it turn to golden brown colour, In middle of this process ad turmeric powder, red chili powder and garam masala powder.

STEP : 9

Add chopped tomato to above mixture. Saute it well till tomato turn mushy and all the masala power mix.

STEP : 10

Tomato melts and mix well with onion mixture and turn to thick onion tomato mixture.

STEP : 11

Onion mixture fry well and starts to relies oil on side at this time add already prepared coconut and spices paste.

STEP : 12

Saute the mixture and add enough water to make this gravy. Mix well the gravy.

STEP : 13

The mixture starts to boiling and at this time add salt as per taste. Close the kadai with lid and cook for 5 - 10 minutes.

STEP : 14

The mixture turn to thick consistency gravy. Adjust the salt content as per taste. Now switch of the flame. Serve hot and taste tomato kurma with idly.