Tomato Kurma

 Ingredients

• Ripe Tomatoes - 6
• Onion -2 or 1 cup finely chopped
• Green chillies -2 slit
• Grated coconut -1/4 cup
• Turmeric powder -a pinch
• Coriander powder - 1 tsp
• Chilli powder -1/2 tsp
• Salt needed
• Oil - 1 tbsp
• Cinnamon -1 inch piece
• Cloves -2
• Fennel seeds/Sombu - 3/4 tsp
• Curry leaves - few

Method

1. Chop onions finely and slit green chillies. Grind raw tomatoes and keep it aside. I got 2 cups of tomato puree.
2. Grind coconut with a little water to a fine paste.
3. Heat oil, add cinnamon, cloves and fennel seeds. When fennel seeds sizzle, add finely chopped onions, green chillies and curry leaves.
4. Saute until onions turn golden brown.Add tomato puree, coriander powder, chilli powder, turmeric powder and salt needed. Cook until the rawness of the tomato goes  and it will oozes out oil.
5. At this stage add coconut paste, needed water  and cook simmered for 5-6 minutes. Garnish with finely chopped coriander leaves.
6. Tomato kurma goes well with appam and idiyappam, rava upma, dosa, idli, parathas, and all chapati