When I think of Tomato Kurma, I am taken on a flight down the memory lane! Oh what a journey its been. Though this is something that’s quite often prepared at home and its something so simple, I never got around this. I have other pictures of this dish, but right now, I think I find the recent picture with the appam looks more appealing than anything else. I did the same thing with appams too. I had taken pictures of it long back but it was more interesting and attractive, presenting it along with its friends in crime! I think the appeal to something, gets more prominent, if we showcase it with its accompanying culprits. Each dish for me brings back many memories and I find it extremely difficult to pen them all in one go! I think for each one, we should do a revisiting post with which we can cover all that we feel at that point of posting. For me, this dish brings more of Amma’s touch to mind and with its my many days of ardent involvement in indulging my most favorite things.
I used to pack lunch for school, though our house was only a walkable distance. I simply loved the idea of carrying a packed lunch and eating out with friends. Just remembering those days transports me back to those childhood days. All of us would be waiting patiently for the bell to go. The moment it does, we all just run out, not bothered to check if the teacher had left or not. During few classes, I remember eating in the class room. Then, we didn’t have the concept of a pantry or cafeteria. Infact even now, not many schools have one. And the other classes that I remember, we used to go to the open ground, to eat under the trees. The cool breeze blowing by, during hot summer was just an excuse to eat out in the open. Each of us would spread the napkin and have the box over it. And gingerly look into the box to check what goody waits for us. Of course, I knew what it used to be. But still, its was a trill to wonder and ponder a while. Few students had the habit of covering their boxes while they ate. I used to always wonder why they did that. At that age, we were not into sharing our lunch boxes nor was I willing to dig into my friends boxes. To say I was being an ardent fan of Amma’s cooking, is saying little. I was never willing to share with others what I got. I know I sounded so selfish but that was because I simply loved what I packed! But I think its more to the point that my school friends were mostly south indians and they didn’t bring anything new that I might want to try. And moreover, I had my favorite things getting packed like Idli with Podi and Dosa with Tomato Kurma.
It was only during college, I started sharing my lunch boxes with my friends. But while at school it was more a case of being a part of the gang and not to be left out. During those days, Amma used to prepare only breakfast and Dad’s lunch was prepared and packed hot and sent later during the day. So it used to be just me who packs lunch. Well I never wanted to trouble Amma on this (read I love Tiffin more than rice.:D), so I used to pack whatever she makes for breakfast. Tomato Kurma was something that she used to prepare for Dosas then. Amma would feel bad that I had to pack only dosa with the kurma. But she never knew how much I used to love that. Dosas packed in a steel dabba with piping hot tomato kurma poured over it. Amma used to ask if it wouldn’t get soaked and all soggy. But that’s the fun part. Dosa being all soaked in tomato kurma was something that’s was so heavenly for me. Days changed, with that habits too. We slowly changed the Dosa combination with Tomato Kurma to Appam with Tomato Kurma. This combi was so much in vogue at home, that Dad finally declared that he didn’t want this combination anymore. Poor Amma, then had to prepare two side dishes whenever she made Appam. I had even more of a dilemma because I love coconut milk too. She used to prepare Veg Istew for Dad and Tomato Kurma for us and Coconut Milk for me!. Now I find hubby dear too is a fan of this Tomato Kurma and I prepare coconut milk for Konda.
I have seen many others who have prepared it and I have myself prepared it many times But like in the movie Ratatouille, when Rémy prepares ratatouille, Ego relives childhood memories of his mother after one bite, I long to relive it each time I do this.
Tomatoes – 250 gms
Onion – 150 gms
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Salt to taste
Oil – 1 tsp
Cloves – 2
Cinnamon – 1″
Coriander leaves – for garnish
Coconut paste – 2 tbsp
Fennel Seeds – 3/4 tsp
Mustard seeds – 1/4 tsp
Curry leaves few.
Method to prepare:
Chop Onions and Tomatoes very finely.
Heat a pan with oil. Splutter mustard seeds and curry leaves.
Then add onions along with cloves and cinnamon. Sauté well till it becomes brown. Add tomatoes, turmeric and salt. Cover and cook till tomatoes are really soft and mushy.
Make a paste of coconut along with fennel seeds.
Once the tomatoes are well cooked, add chillie powder and coriander powder. Cook on high for 2 mins stirring to ensure it doesn’t get burnt.
Then add required water along with coconut paste. Bring to boil. Simmer for 10 mins till its gets to the consistency of a thick gravy.
Garnish with coriander leaves.
Note: Cloves and cinnamon can be ground with coconut to get more aromatic flovour. Tomatoes should be really well cooked. You shouldn’t be having chunks of tomatoes in the gravy.
For weekend reading, check out the latest story at Tom & Jenny ~ A Love Story!
Have a great weekend! Let me see if I get around trying out something new this sunday!