Kongunadu Special Thakkali Kurma Recipe (Tomato Kurma from Kongunadu)

The word ‘ Kurma/ Korma’ make one’s mouth, water. We instantly visualise a rich creamy gravy .There are so many interesting dishes from Kongunadu, in Tamilnadu. If you have been to Pollachi ,Coimbatore or even Madurai you will find the restaurants serving a tomato gravy along with Idlis/Dosas. It is popularly known as the ‘Thakkali Kurma’. A rich, colourful and flavourful gravy and a must try recipe.  Tomatoes, Green Chillies, Shallots, Garlic, Curry leaves, Turmeric powder (Haldi), Red Chilli powder, Oil, Salt, Fennel seeds (Saunf), Cashew nuts, Fresh coconut, Cinnamon Stick (Dalchini), Cloves (Laung)   5 Tomatoes 5-6 Green Chillies 5 Shallots 3 Garlic , optional 1 sprig Curry leaves 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1 tablespoon Oil Salt , to taste For the ground mixture 1 tablespoon Fennel seeds (Saunf) 5 Cashew nuts 1/4 cup Fresh coconut , chopped 1 inch Cinnamon Stick (Dalchini) 2 Cloves (Laung)     10   20     Grind the ingredients given under ‘ ground masala ‘ using 1/4 cup of water and keep it aside.In a pan heat 1 teaspoon of oil and add the chopped tomatoes, shallots ,garlic and green chillies. Saute’ them in low flame till the tomatoes become mushy.This will take 5 to 7 minutes and once it turns mushy switch off and let it cool.Process this mixture.In the same pan, heat the remaining oil and add 1/4 tsp of fennel seeds and curry leaves.Add the tomato- onion – chilli mixture.Add turmeric powder, Chilli powder and Salt.Mix well and boil for one to two minutes.Stir in the ground cashewnut, mix well and let it simmer for another two minutes and switch off.Serve Kongunadu Special Thakkali Kurma along with Whole Wheat Lachha Paratha for a weekday meal.