Description
A creamy, spiced South Indian curry made with ripe tomatoes, coconut, and whole spices. Perfect with parotta, dosa, or rice.
Ingredients
Scale
- 4 large ripe tomatoes, finely chopped
- 1 cup grated coconut
- 3 green chilies, slit
- 1 teaspoon fennel seeds
- 1 teaspoon poppy seeds
- 6 cashews
- 1-inch piece of ginger
- 1 small cinnamon stick
- 3 cloves
- 2 cardamom pods
- 1 bay leaf
- A sprig of curry leaves
- 2 tablespoons oil
- Salt to taste
- Water as needed
Instructions
- Heat a pan over medium heat. While it’s warming, prep your whole spices and chopped tomatoes.
- Grind grated coconut, green chilies, fennel seeds, poppy seeds, cashews, and ginger with a little water into a smooth paste.
- In the hot pan, add oil. Once hot, add bay leaf, cinnamon, cloves, and cardamom. Sauté until aromatic.
- Add chopped tomatoes and curry leaves. Cook until tomatoes are soft and oil is released.
- Pour in the ground paste. Stir, add salt and enough water for desired consistency. Simmer for 10–12 minutes.
- Once the kurma thickens and oil begins to separate, turn off the heat and let it rest.
- Serve hot with parotta, idli, or rice. Garnish with curry leaves or a dash of coconut milk if desired.
Notes
- Use ripe tomatoes for the best natural sweetness and flavor.
- Let the kurma rest before serving for richer taste.
- Adjust chilies for spice level preference.
- Store leftovers in the fridge for up to 3 days or freeze for 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg