This is the last addition to my ‘T’ district native special of Tamilnadu. In line with my ‘Tirunelveli Sodhi‘, ‘Theni kootusaaru‘. and Thanjavur/Tanjore Kadappa comes this ‘Rockfort city’, Trichy or Tiruchirappalli, and its recipe Thakkali/Tomato Kurma.
Click here to jump to recipe card!
Trichy lies in the Cauvery delta region, geographically located at the centre of Tamilnadu. This city is so close to my heart as it’s my aunt’s mil and my mil’s place too…😉😀. This recipe is our family favorite as my mom learnt it from my aunt (athai). Even today, I took reference from my aunt’s daughter Jayalalitha, who patiently answered all my queries, thanks dear…😍.
Coming to this recipe, it has its origin in Trichy. It’s essentially prepared on the day of Diwali for breakfast as an accompaniment to idli and dosa, upgraded with festive special panaiyaaram and suzhiyam. It’s super easy and prepared with easily available ingredients in your kitchen pantry. When it’s served hot with idlis, intake will be doubled up, I swear. It makes a heavenly combo with Ragi idli, dosa, poori, and rotis..
What’s thakkali kurma? – It’s a tomato-based gravy tempered with whole spices and thickened with coconut and fried gram (pottukadalai) paste. Thakkali in Tamil means tomato, kurma means stew. Tanginess from tomatoes, spiciness from green chillies, subtleness from coconut paste earn this curry a special place in idli’s accompaniments list.
I would like to differentiate this curry from Salem thakkali kurma.
1) Salem kurma also has coconut and fried gram in common with Trichy kurma. While grinding it as a paste, few more ingredients are added like onion, tomato, ginger, garlic, cinnamon, cloves, fennel seeds along with chilli powder (or sambar powder), and coriander powder.
2) Salem kurma is tempered with mustard seeds and cumin seeds. While Trichy kurma is tempered with whole garam masalas.
3) Essentially Trichy kurma has to be tempered with ghee while Salem kurma is with any oil.
It’s a vegan and an instant recipe, and it needs no extra effort. Even a newbie can easily sail through it owing to the simplicity of the recipe.
I served this kurma with a healthier version of idli,…😍. In continuation with my previous post, the legacy of Ragi/kelvaragu/nachni continues. Yes, after Ragi kali/porridge, Instant Ragi Rava dosa, this week I present you the humble and nutritious Ragi idli. Click the hyperlink to check out the recipe.
Let’s kick start the recipe…🥰
Take a mixer jar, add grated coconut and fried gram, dry grind it.
Then add some water to grind it into a smooth paste.
Now add the chopped tomatoes to the smooth paste.
And grind it coarsely.
Heat a kadai or deep bottomed pan, add ghee or vegan butter.
Once it melts add, fennel seeds, cinnamon, cloves, and cardamom.
Then add finely sliced garlic, slit green chilli, sauté for a couple of minutes.
Now add finely sliced shallots, stir it for 2 minutes with salt and turmeric powder
Finally add the ground tomato, coconut paste.
Sauté it for 2 minutes in medium flame.
Then add 2 cups of water.
And let it cook with the lid closed for 5 minutes.
Open the lid and check the consistency, if needed add little water, then let it simmer for 5 minutes in low-medium flame.
Finally, garnish with fresh coriander leaves.
Quick Thakkali/Tomato Kurma is ready to serve with healthy Ragi idli, dosa, poori, and rotis..
Recipe card
Preparation time: 3 minutes
Cooking time: 10 minutes
Cuisine: Indian, South
Category: Curries
Serves: 4
Author: Manimala
Ingredients:
For grinding:
Grated coconut – ½ cup
Fried/roasted gram – 2 tbsp
Chopped Tomatoes – 2 cup
For gravy:
Ghee/vegan butter – 2 tbsp
Fennel seeds – ½ tsp
Cinnamon -1″
Cardamom – 2
Cloves – 2
Shallots sliced – 1 cup
Chopped garlic – 1 tbsp
Green chillies slit – 5
Turmeric powder – a pinch
Salt – to taste
Ground paste
Water – 1-2 cups
Coriander leaves – for garnish
Instructions:
- Take a mixer jar and dry grind coconut and fried gram, then add some water to grind it into a smooth paste.
- Now add the chopped tomatoes to the smooth paste and grind coarsely.
- Heat a kadai or deep bottomed pan, add ghee or vegan butter.
- Once it melts add, fennel seeds, cinnamon, cloves, and cardamom.
- Then add finely sliced garlic, slit green chilli, sauté for a couple of minutes.
- Now add finely sliced shallots, stir it for 2 minutes with salt.
- Finally add the ground tomato, coconut paste. Sauté it for 2 minutes in medium flame.
- Then add 2 cups of water and let it cook with the lid closed for 5 minutes.
- Open the lid and check the consistency, if needed add little water, then let it simmer for 5 minutes in low-medium flame.
- Finally, garnish with fresh coriander leaves.
- Quick Thakkali/Tomato Kurma is ready to serve with healthy Ragi idli dosa, poori, and rotis.
Notes:
- Tempering in ghee turns the gravy aromatic. Here, I used plant extract butter in order to make it vegan and lactose-free friendly. Go with your choice and availability.
- Always use ripened tomatoes as they provide the desired colour to the gravy. Also, try with country tomatoes if available as they impart a unique taste and more tanginess to the gravy.
- Chopped tomatoes can be cooked along with onion, instead of grinding with coconut. The purpose of grinding is it saves time while cooking.
- Adding turmeric powder gives that desired orange shade to the gravy.
- Similarly, red chilli powder can be added in minimal quantity as an optional ingredient, then adjust the green chillies accordingly.
- If you increase the fried gram, you’ll get a creamy texture but the taste turns out to be bland. Also, it may impart a nutty flavour to the dish.
- Shallots can be replaced with normal onions, but it may not give the same taste as shallots.