Palladam Special Thakkali ( Tomato ) Kuruma
Palladam is near Coimbatore. Palladam is famous for good food and power looms. This recipe is my grandmother’s friends formula. She used to live in Palladam. I am very happy to share an age old time tested recipe. Thanks to Charu Patti for the recipe.
This Kuruma goes well with Idli, dosa, appam, idiappam, upma, puri, hot phulkas and plain rice too. The recipe for you.
Finely chopped small onions – 1/2 cup
Finely chopped nice, ripe Bangalore tomato – 1
Tamarind paste – 1/2 teaspoon
Salt to taste
Sugar -3/4 teaspoon
Water – 1 and 1/2 cups
Roast in oil and grind to a fine paste
Oil – 2 tablespoons
Chopped small onions – 1/2 cup
Chopped Bangalore tomatoes – 3 ( big sized tomatoes )
Chopped garlic – 5 flakes
Fried gram ( Pottu kadalai ) – 1 tablespoon
Grated coconut- 3 tablespoons
Peanuts – 1 teaspoon
White sesame seeds- 1/2 teaspoon
Chopped green chillies – 2
Chopped ginger – 1 teaspoon
Dry red chillies – 5 ( I have used Kashmiri red chillies )
Coriander seeds – 1 teaspoon
Jeera – 1/2 teaspoon
Cloves – 1
Cardamom – 1
Cinnamon – 1 very small piece
Turmeric powder – 2 pinches
Heat a pan. Add oil. Fry all the above mentioned ingredients to a light golden colour on sim flame. Transfer to another plate. Cool. Grind to a fine paste with little water.
Oil- 2 tablespoons
Ghee – 2 tablespoons
Saunf ( aniseeds ) – 2 pinches
Finely chopped green coriander leaves and curry leaves – little
Heat a pan. Season on medium flame. First fry the chopped small onions on sim flame to a golden colour. Next, add the chopped tomato. Sauté on simflame till the tomato turns mushy. Next, fry the ground paste. Cover and fry on sim flame for 5 minutes. Add the tamarind paste, salt to taste and sugar. Mix well. Add water. Cook on sim flame for 10 minutes. By now the kuruma would have become thick. Switch off the stove. Garnish and serve hot.
1) Do not make the Kuruma very watery. Tastes excellent if it is thick.
2) Use nice ripe red tomatoes.