Verum Kurma | thakkali kurma | tomato kurma

Verum Kurma | thakkali kurma | tomato kurma | south Indian kurma | pressure cooker kurma | South Indian style gravy | onion tomato kuzhambu recipe with step-by-step pictures and video recipe. Check out the thakkali kurma recipe. If you like the video, pls SUBSCRIBE to my channel

Verum kurma

If you are running out of veggies, this kurma with just onion and tomato is perfect. It tastes good with tiffin varieties like south indian tiffin items, brinji, pulao etc.

Will onion and tomato taste raw?

No, you can cook all the ingredients together. Since we saute them together once and boil again, they won't smell raw.

Can I reduce garlic

Garlic gives a Nice flavor and helps with digestion. Adjust the quantity according to your preference 

Can I skip poppy seeds?

Yes, it gives thickness and flavor, but if you are skipping it, reduce water accordingly

Can I skip cashew

Yes, in that case, use roasted gram or add another ingredient for a thick consistency. 

Can I skip the sambar powder?

Yes, instead use turmeric powder, coriander powder, chilli powder, cumin powder, and pepper powder.

Oil for Kurma

Peanut oil gives the best taste, but you can add any oil of your choice

Variation 

• Use garam masala so extra flavor
• Pressure cookthe  onion and tomato to avoid stirring
• Grind fennel  seeds instead of tempering

Ingredients

Grind

1 tablespoon peanut oil

2 cups of onion

4 big tomatoes

2 green chillies

6 Garlic

Ginger

6 Cashews

1/2 cup coconut

1/2 teaspoon poppy seeds

Kurma

1+1/2 tablespoon peanut oil

Bay leaf

Cinnamon

3/4 teaspoon Fennel seeds

1/2 teaspoon mustard seeds

1/2 cup onion

Curry leaves

Garlic

Water

1/2 tablespoon sambar powder

Salt

How to make verum kurma with step-by-step pictures 

• Heat oil and sauté onion, tomato, ginger, garlic, green chili, and cashews until the onions turn translucent and the tomatoes become slightly mushy.

• Cool and grind the mixture with coconut and poppy seeds.

• Heat oil and splutter mustard seeds, fennel seeds, bay leaf, and cinnamon.

• Sauté onion, garlic, and curry leaves.

• Add the ground mixture, sambar powder, salt, and water; bring to a rolling boil.

• Add coriander leaves and mix well.

Verum Kurma

thakkali vengaya kurma

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Ingredients

• Grind
• 1 tablespoon peanut oil
• 2 cups onion
• 4 big tomato
• 2 green chilli
• 6 Garlic
• Ginger
• 6 Cashews
• 1/2 cup coconut
• 1/2 teaspoon poppy seeds
• Kurma
• 1 +1/2 tablespoon peanut oil
• Bay leaf
• Cinnamon
• 3/4 teaspoon Fennel seeds
• 1/2 teaspoon mustard seeds
• 1/2 cup onion
• Curry leaves
• Garlic
• Water
• 1/2 tablespoon sambar powder
• Salt

Instructions

• Heat oil and sauté onion, tomato, ginger, garlic, green chili, and cashews until the onions turn translucent and the tomatoes become slightly mushy.
• Cool and grind the mixture with coconut and poppy seeds.
• Heat oil and splutter mustard seeds, fennel seeds, bay leaf, and cinnamon.
• Sauté onion, garlic, and curry leaves.
• Add the ground mixture, sambar powder, salt, and water; bring to a rolling boil.
• Add coriander leaves and mix well.

Video

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