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Shorba| Sherva| Tomato Kurma | Plain Salna

Flavorful tomato - onion based gravy. Tastes great with biryani. Coconut and curd creates a special taste for the gravy
5 from 7 votes
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Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Vidya Srinivasan

Ingredients

  • Onion - 1 big - roughly chopped
  • Tomatoes - 3 roughly chopped (I used Vine tomatoes)
  • Ginger - garlic paste - 1 tsp
  • Green chilli - 1 slit
  • Fresh/ frozen Coconut - 3 tablespoon + 1 tsp
  • Curd/Yogurt - 2 tbsp
  • Red chili powder - 1 tsp Adjust according to spice level
  • Biryani Masala -1 tsp
  • Garam Masala - 1/2 tsp
  • Turmeric powder - pinch
  • Coriander powder - 1/2 tsp
  • Salt - as needed
  • Sugar - pinch
  • Oil - 1/2 tbsp
  • To Temper:
  • Bay leaf - 1
  • Cinnamon stick - 1/4 inch
  • Cardamom - 2
  • Star anise - 1
  • Mace - 1
  • Shahi jeera - 1/4 tsp
  • Mint - fistful
  • Oil - 1/2 tbsp

Instructions

  • Add oil to the pan once when the oil is hot add onion, ginger - garlic paste and green chilli; cook till the onion is translucent, stirring in-between
  • Add tomatoes and little salt; cook till the tomatoes are mushy
  • Add the coconut and cook for 2 minutes and switch off, Let it cool
  • Grind the Tomato onion mixture into fine paste
  • In the same pan on medium heat add oil is hot add the whole spices and cook for 30-40 seconds. Add mint and sauté for 30 seconds
  • Add the blend mixture, 2 cups of water, coriander powder, garam Masala, chili powder, biryani Masala and salt; cook for 5-6 minutes
  • Reduce the heat to low add curd and cook for 7-10 minutes or until the gravy reached the desired consistency. Serve hot with biryani/pulav
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