Thakkali Kurma is Amma`s signature specialty that I like a lot. On most Sunday`s, breakfast consisted of white fluffy idlis with Thakkali kurma while our family sat down together leisurely chatting our stories from the past week.
Tomatoes are blanched and made to a paste, seasoned with spices and then ground coconut paste is added to thicken it up. Goes well with Idli, Dosai and also Chappati.
- 5 tomatoes (I used roma tomatoes)
- 3/4 cup grated coconut
- 1/2 cup finely chopped onions
- 4 to 5 garlic finely sliced
- few curry leaves
- a small 1 inch piece cinnamon
- 3 cloves
- 2 cardamom
- 1/4 teaspoon turmweric powder
- 1 1/2 teaspoon chili powder
- 3 teaspoon coriander powder
- salt to taste
- finely chopped cilantro for garnish
- juice of half a lime (optional)
- Blanch the tomatoes-Bring to a boil about 4 cups of water and add the tomatoes, when they turn soft or when the skin separates remove from heat. Let it cool, peel the skin out and grind to fine paste. See pics here.
- Grind the coconut to a fine paste and set aside.
- In another pan, heat 2 tablespoons oil and add the cloves, cinnamon and cardamom.
- To this add the onions, green chilies, garlic and curry leaves. When the onions turn translucent, mix in the chili powder, coriander powder and salt. Immediately add the tomato paste and ground coconut. Bring this to a boil and then simmer for about 5 minutes, turn off the heat and add the lime juice just before serving.
Serve with Idli, dosai, chappati/roti or Idiyappam.