Monday, January 5, 2015

Tomato Masala Gravy / Chutney

More than the main dish, the challenge lies in making an interesting yet varied yet tasty side dish; one that gels well with the main dish in the making. Whenever we have Idlis / Dosas / Idiyappam etc, we typically run short of ideas... So, we need to keep innovating with chutneys and gravies. One such is this Tomato Kurma / Chutney (Tomao Masala Gravy).

While visiting many cookery blogs, some dishes stay with you and you want to try it out for your taste budzz... this is one such recipe, a Chettinad preparation.


  • Tomato                  : 5-6 medium (based on Qty required)
  • Onion                    : 2 medium or a handful of small onions
  • Turmeric Powder  : 1/2 tspn
  • Chili Powder         : 2-2.5 tspn (as spicy as you like)
  • Coriander Powder : 1-1.5 tspn
  • Salt                        : To Taste
  • Coconut                : 1/4 cup grated 
  • Green Chilies       : 2 (optional)
  • Garlic                   :4-5 cloves
  • Ginger                  :1 "
  • Jeera                     : 1/2 tspn
  • Clove                     :2-3
  • Cinnamon             :1"
  • Saunf (fennel)       : 1/2 tspn
  • Oil                         : 2 tbspn (or more as rqd) - I used sesame oil (nallenai)
  • Curry Leaves        : A few
  1. In a kadai, add a spoon of oil. Fry Cinamon, Cloves, Jeera and Saunf. Remove from fire and take it in a mixer. Just saute garlic and ginger and add it to the mixer.
  2. To this add the grated coconut, green chilies (if rqd) and grind it to a smooth mix
  3. Separately, grind the tomatoes and keep it aside
  4. In a kadai, add remaining oil. To this add the onions and let it cook to golden brown with a pinch of salt. To this, add the ground masala and coconut mix. 
  5. Allow it to cook till the masala smell is absorbed
  6. Add the tomato mix and cook it for a few mts.
  7. To this add all powders :turmeric, coriander and chili (While adding chili powder, if you add a bit of oil and then the powder, it will give a rich color)
  8. Mix it well along with salt. Add enough water and allow it to cook till oil starts oozing on the sides. You can either make it semi gravy (like Kurma) or like chutney; accordingly remove from fire. 
Serve it hot with Idlis, Dosas, Idiyapam, Rice etc.

  • You can use more of green chilies and less of red chili powder to get the typical kurma color (pale green)
  • You can make this as semi gravy like kurma or as Chutney (like i did)
  • You can adjust the quantity of the masala items based on the flavor you need. I choose to keep it mild.

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