Tomato Kurma, a very simple, yet delicious accompaniment for Idli/Dosa. Tomato Kurma also tastes good with roti/Naan. Idli/Dosa is one of the best and healthy breakfast in Tamil Nadu. Idli/Dosa or other South Indian Breakfast like Upma, Pongal are usually served with Sambar and chutney. Some of us used to soak the idli in sambar and enjoy the delicious sambar idli. Kids love coconut chutney as its mild and tasty. The sambar and chutney is the most common accompaniments. In some places, masala based gravies are served with Idli/Dosa. Kurma, Kadappa, vada curry, sagu are some of the other accompaniments that are absolutely delicious when served with Idli/Dosa.
SEE ALSO : Other Recipes using Instant Pot
Tomato Kurma can be made in a pan or pressure cooker or Instant Pot. This is the Instant Pot version of making this kurma. Instant pot cooking is so popular in USA. The IP makes the cooking easier. Its programatic modes are handy and makes the cooking simple. Try this Instant pot method of Tomato Kurma and share your comments!
You can also try other Masala Gravies that are an awesome accompaniment for Idli/Dosa:
Recipe Card for Tomato Kurma in Instant Pot
Instant Pot Tomato Kurma Recipe | Thakkali Kurma for Idli-Dosa in Instant Pot
Equipments Needed
- Instant Pot
Servings: 4 people
Calories: 150kcal
Kurma is a wonderful accompaniment for Idli/Dosa. The mild masala with rich flavor of tomato combined with coconut based spice paste makes this Tomato Kurma, a perfect accompaniment for Idli/Dosa/Roti
Print Recipe
Ingredients
Ingredients for Grinding
- ¼ Cup Grated Coconut 1 Cup - 250ml
- 1 teaspoon Fennel Seeds
- 1 teaspoon Poppy Seeds
- 3 Green Chili
- 1" Ginger Chopped
- 3 Garlic cloves Chopped
Ingredients for Masala
- 2 Onion Finely Chopped
- 4 Tomato Roughly Chopped
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Salt Adjust As Needed
- 1 tablespoon Coriander Leaves For Garnishing
For Tempering
- 3 tablespoon Oil
- 1 inch Cinnamon Stick
- 3 Cloves
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
Instructions
Grinding Process
- Take the grated coocnut, poppy seeds, fennel seeds, green chilies, ginger and garlic in a mixer jar. Grind everything to a nice smooth paste by adding required water. Set this paste aside
Tempering Process
- Heat the Instant pot in Saute mode. When the indicator shows "On", pour the oil into the instant pot vessel. When the oil is hot, add the cinnamon and cloves
- Next, add mustard seeds and allow it to sputter. Then, add split urad dal and saute till it turns light brown
- Now, add the chopped onions and saute the onions till it turns translucent.
- Add tomatoes along with turmeric, red chili powder, coriander powder and Salt. Give everything a good mix
- Next, we need to add the ground coconut spice paste. Add ½ Cup of water to the paste and add it to the masala
- Press the "Cancel" button. Close the Instant Pot with Iid. Turn the vent to "Sealing" position. Press the "Pressure Cook/Manual" mode and set timer to 5 mins
- Once the timer is done, press the "Cancel" button. Let the pressure gets naturally released
- Open the lid once the pressure is released. Tomato Kurma is now ready! Garnish with coriander Leaves
Serving Time!
- Serve with Idli/Dosa/Roti and enjoy this Tomato Kurma!
Notes
- Instead of Poppy seeds we can add roasted gram or cashews.
Cooking Tomato Kurma in Pressure Cooker:
- First prepare the coconut spice paste as given in the step 1 of the Instant Pot Instructions
- Heat oil in a pressure cooker, add the cinnamon and cloves. Add mustard seeds and allow it to sputter. Then, add split urad dal and saute till it turns light brown
- Now, add the chopped onions and saute the onions till it turns translucent.
- Add tomatoes along with turmeric, red chili powder, coriander powder and Salt. Give everything a good mix
- Next, we need to add the ground coconut spice paste. Add ½ Cup of water to the paste and add it to the masala
- close the pressure cooker with the lid and when the pressure starts to come, put on the whistle and allow for 2 whistles
- Open the lid once the pressure is released. Tomato Kurma is now ready! Garnish with coriander Leaves
Nutritional Info
Nutrition Facts
Instant Pot Tomato Kurma Recipe | Thakkali Kurma for Idli-Dosa in Instant Pot
Amount Per Serving
Calories 150
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 20g7%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures
GRINDING PROCESS
-
Take the grated coocnut, poppy seeds, fennel seeds, green chilies, ginger and garlic in a mixer jar. Grind everything to a nice smooth paste by adding required water. Set this paste aside
TEMPERING PROCESS
-
Heat the Instant pot in Saute mode. When the indicator shows "On", pour the oil into the instant pot vessel. When the oil is hot, add the cinnamon and cloves. Next, add mustard seeds and allow it to sputter. Then, add split urad dal and saute till it turns light brown
-
Now, add the chopped onions and saute the onions till it turns translucent.
-
Add tomatoes along with turmeric, red chili powder, coriander powder and Salt. Give everything a good mix
-
Next, we need to add the ground coconut spice paste. Add ½ Cup of water to the paste and add it to the masala
-
Press the "Cancel" button. Close the Instant Pot with Iid. Turn the vent to "Sealing" position. Press the "Pressure Cook/Manual" mode and set timer to 5 mins. Once the timer is done, press the "Cancel" button. Let the pressure gets naturally released. Open the lid once the pressure is released. Tomato Kurma is now ready! Garnish with coriander Leaves
SERVING TIME!
-
Serve with Idli/Dosa/Roti and enjoy this Tomato Kurma!
