When I was making the Sunday Breakfast, I suddenly realized that the version of tomato kurma that I already have is different from the one that I am making currently. As you might know, Tomato Kurma has lots of memories associated and when I visited Vaishali for our BM 25 Celebrations, she had wanted me to make it.
I made it for them and everybody loved it. After a couple of weeks later, Vaishali called up to ask for the recipe. I said it's on the blog, only to realize what I already have is different from what I make now. Of course the same ingredients in a different way and method. Only it made all the difference.
Then I thought I might as well record this as this is what my kids love. Appam with Tomato Kurma is a standard breakfast at home every Sunday and it's a pleasure to share with all what my kids love.
Third Thin Milk
Tomato Kurma with Coconut Milk
Tomatoes, puree - 4 medium
Onions, coarsely minced - 2 medium
Ginger Garlic paste - 1/2 tsp
Thick Milk from 1 big Coconut (approx 1 cup)
Second and Third milk from the same with 3 glasses of water.
Red Chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Garam Masala - 2 pinches
Fennel powder - 2 pinches
Oil - 2 tsp
How to make Tomato Kurma
Heat a nonstick pan, add oil, onion paste. Saute till the colour turns. Then add ginger garlic paste. Saute well.
then add the tomato kurma and all the spice powders. Simmer till the oil comes out.
Make Coconut paste, Sieve the thick milk, and keep it aside.
Paste again with more water and first use the second milk followed by the third milk.
Add the garam masala, fennel powder. Bring to boil.
Finally, add the thick milk and simmer for 5 - 7 mins.
Garnish with coriander leaves and serve with Appam.