Tomato Kuruma (How to make a simple tomato gravy?)

This is my go-to sidedish when I am not in mood to chop lots of veggies, when there are unexpected guests & at times when the fridge is empty..Also it takes hardly 15 minutes from start to finish to prepare this dish. All you need is 3 tomatoes and one onion. I have used milk in gravy. However if you want a vegan version substitute plain milk with coconut milk or almond milk.

If you want to prepare the recipe for a larger group increase quantities accordingly. The below version serves two.It tastes great with Appam/Idiyappam/Chapathi/Dosai.. I have used green chilli for adding spice to the dish. If you don’t have green chilli at home use 1/2 tsp chilli powder

Notes :

– You can add veggies of your choice and follow the same procedure to make vegetable kuruma
– Along with other veggies you can also add green peas
– Adding mint while grinding coconut paste will enhance the flavour
– Adding teeny tiny bit of white sugar will give mild sweetness to the dish and it tastes great (totally optional but just suggesting)

Print Recipe

Tomato Kuruma (How to make a simple tomato gravy?)

Course

breakfast, brunch, main course, side dish

Cuisine

tamil, tamilnadu

Prep Time

5 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

• 1 large Onion
• 1 cup milk
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp jeera
• Few curry leaves
• Few coriander leaves For garnish

To grind :

• 1/4 cup Shredded coconut
• 1 green chilli
• Few ginger & garlic pieces
• 1/2 tsp Saunf

Course breakfast, brunch, main course, side dish Cuisine tamil, tamilnadu Prep Time 5 Minutes Cook Time 15 Minutes Servings People Ingredients 1 large Onion 1 cup milk 1/2 tsp turmeric 1/2 tsp salt 1/2 tsp Oil 1/2 tsp Mustard Seeds 1/2 tsp jeera Few curry leaves Few coriander leaves For garnish To grind : 1/4 cup Shredded coconut 1 green chilli Few ginger & garlic pieces 1/2 tsp Saunf

Instructions

1. Grind coconut,chilli,ginger garlic & saunf to a fine paste
2. Chop onion lengthwise and chop tomato as big chunks
3. Heat oil add mustard seeds, jeera and curry leaves one by one
4. Let them splutter
5. Add chopped onion tomato, salt & turmeric
6. Simmer the flame and saute them until onions become translucent
7. Add little water and let the tomatoes get cooked
8. At this stage add coconut paste, mix everything well
9. Add milk to the pan and stir well
10. Let the whole mixture boil for 4-5 minutes
11. Turn off the flame, adjust salt, garnish with coriander leaves and serve