Cherry Tomato Kurma

Blogging Marathon# 55: Week 1/ Day 2

Theme: Healthy Family Dinners

Dish: Cherry Tomato Kurma

For the second day of  'Healthy Family Dinners', I have a creamy and delicious kurma made with cherry tomatoes. This dish can be served with either rotis or simple vegetable pulao.

I have been cooking a lot with cherry tomatoes lately like this cherry tomato pachadi or this cherry tomato & kale pasta. I make sure to keep some handy to make quick pasta sauces or toss into salads for a juicy bite.

Recipe for this kurma is from a Telugu cooking show. The original recipe had double the amopunt of cashews, coconut and poppy seeds used. But I lightened it up and used much less to make it a little more healthy, but without compromising on the taste. Addition of mint and cilantro makes the dish serve fresh and tasty.

I made a simple vegetable pulao with brown rice and it makes for a filling and delicious meal. It can be served with roti or paratha too.

Ingredients: Serves 2~3

Cherry Tomatoes - 1cup
Onion - 1 small, finely chopped
Green chilies - 2, slit
Ginger+garlic paste - 1tsp
Cashews - 3tbsp
Dry grated coconut - 2tbsp
Poppy seeds - 2tbsp
Yogurt - 3tbsp, whisked
Turmeric - ¼cup 

Red Chili powder - ½tsp (adjust as per taste)
Ground Coriander -  ½tsp
Garam Masala -  ½tsp
Mint leaves - 2tbsp, finely chopped
Cilantro leaves - 3tbsp, finely chopped
Cloves - 2
Cardamom pods - 2
Cinnamon stick - 1" stick
Cumin seeds - 1tsp
Salt - to taste

Method:

• Chop few of the tomatoes in half and make a slit in the remaining.
• Dry roast cashews, dry grated coconut and poppy seeds until lightly golden. Cool and grind to a smooth paste adding just enough water.
• Heat 2tbsp oil and 1tbsp butter in a pan, add cloves, cardamom, cinnamon and cumin seeds. Add onions, green chilies and ginger+garlic paste. Saute until onions turn lightly browned around the edges.
• Add the cashew-coconut paste, turmeric and salt. Cook for 2~3 minutes.
• Next add the cherry tomatoes and salt.
• Cover and cook till the tomatoes start to burst and get tender, about 5~6 minutes.
• Next add the whisked yogurt, ground coriander, garam madala, chopped mint and cilantro. Cook for 3~4 minutes.
• Garnish with chopped cilantro and serve with rice or roti. I served with brown rice pilaf.

 

Lets check out what my fellow marathoners have cooked today for BM# 55.