Tomato Kurma | Thakkali Kurma Recipe | How to prepare Tomato Kurma in Pressure Cooker with step by step pictures. Tomato gravy is so simple and can be prepared in less time, The same can also be prepared without a pressure cooker but with a cooker, I feel it is so easy to prepare and get a super good glossy texture, the coconut masala added does all the magic to the gravy. I prepared it for my office potluck and served it with coconut rice. Now lets see how to prepare tomato kurma.

Tomato Kurma

Step by step Method with pictures:

1. In a blender add in the ingredients mentioned under the “To Grind” section along with little water to make a fine paste. Heat a pressure cooker with oil once its hot add in the Bay Leaves, Cloves, Cinnamon Stick and Cardamom pods. Saute for few secs.

2. Next, add in the chopped onions cook till it turns glossy. Next, add in the chopped tomato and cook till it is mushy and leaves oil, next add in the required salt.

3. Mix well and then add in the Sambar Powder, Turmeric powder, and Garam Masala.

4. Mix well and then add in the ground coconut masala. Add ½ cup of water and mix well. Check for salt and spice and then close the cooker. Cook for 2 whistles and then switch off the flame. Wait till the pressure is released naturally and then open the cooker. Garnish with coriander leaves and then serve.

Serve hot with Roti or Pulao.

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5 from 1 vote

Tomato Kurma | Thakkali Kurma

Tomato gravy is so simple and can be prepared in less time, It goes well with any pulao ,Roti or poori.iMakes a rich gravy with tomato.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Indian

Servings:

Calories:

Author: sharmila kingsly

Standard 1 cup measures 240 ml

Ingredients

Oil – 2 tbsp
Bay leaves – 2
Cardamom pods – 2
Cloves – 3
Cinnamon stick – 1-inch piece
Onion – 2 medium-sized
Tomato – 3
Salt as needed
Sambar Powder – 1 tbsp
Turmeric powder – ½ tsp
Garam Masala – 1 tsp
Water – ½ cup
Coriander leaves – 2 tbsp

To Grind:

Coconut – ¼ cup
Green Chilli - 3
Fennel Seeds – 1 tsp
Gram Dal / Pottukadalai – 1 tbsp
Ginger a small piece
Water - ¼ cup

Instructions

In a blender add in the ingredients mentioned under the “To Grind” section along with little water to make a fine paste. Heat a pressure cooker with oil once its hot add in the Bay Leaves, Cloves, Cinnamon Stick, and Cardamom pods. Saute for few secs.
Next, add in the chopped onions cook till it turns glossy. Next, add in the chopped tomato and cook till it is mushy and leaves oil, next add in the required salt.
Mix well and then add in the Sambar Powder, Turmeric powder, and Garam Masala.
Mix well and then add in the ground coconut masala. Add ½ cup of water and mix well. Check for salt and spice and then close the cooker. Cook for 2 whistles and then switch off the flame. Wait till the pressure is released naturally and then open the cooker. Garnish with coriander leaves and then serve.

Notes

Goes well with Pulao or any Roti.
Makes a delicious Gravy.

Keyword Thakkali Kurma, Tomato Kurma

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