Monday, 30 January 2012

Tomato Korma

Tomato korma is one of my grand mother's recipes and she usually prepares this for our breakfast along with idli and dosa. It tastes very good when we have it with hot piping idlis. Enjoy!
Onion (big) - 1 (chopped lengthwise)
Green chilli - 2 (split lengthwise)
Curry leaves - 10
Oil - 1 Tablespoon
Mustard seeds - 1/4 Tablespoon
Salt - to taste
Water - 2 cups
Turmeric powder - 1/4 Tablespoon
Coriander powder - 1Tablespoon
Sambar powder - 1 Tablespoon
To Grind
Ripe Tomato (big) - 2
Garlic - 2 pods
Coconut - 1/2 cup
Roasted gram - 2 Tablespoon (pottu kadalai)
Cloves - 2
Cinnamon - 1/2 inch stick
Poppy seeds - 1/4 Tablespoon
Fennel seeds - 1/4 Tablespoon

1. Grind the items given in the to grind header into a fine paste with half a cup of water.
2. Heat oil in a pan and add the mustard seeds and wait for it to splutter and then add the green chillies, curry leaves and onions.
3. Sauté the onions until it is completely cooked and add the masalas to it and cook till the raw smell of the masalas go away.
4. Now add the ground paste to the pan along with 2 cups of water. If it is too thick adjust water accordingly. It should be too thick or too thin.
5. Add salt and close the pan with its lid and allow it to cook in high for 10 minutes.
6. Now you will see the korma has thickened with all the raw smell of the masalas and tomato gone.  If it is too thick you can add water and bring it to a boil.
              Tomato korma is ready. Serve with garnished coriander leaves.

* Coconut is optional.
* Cloves,cinnamon, fennel seeds and poppy seeds can also be omitted but the korma will have a different taste (still good :-) )

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