Tomato Peanut Kurma

This recipe is a variation on the regular tomato-coconut kurma like the one at:

http://towardsabettertomorrow.blogspot.com/2006/02/tomato-kurma.html

Here is a variation on the tomato chutney:
http://funnfud.blogspot.com/2007/09/roasted-tomato-and-peanut-chutney.html


1. Roast 1/2 cup (the plastic cup that comes with rice cookers) of peanuts (shelled and husked)

2. Chop and pan-fry in 1 tbsp of vegetable/canola oil:
Half medium sized onion and two cloves of garlic

3. When the above gets translusent, add 1/4 tsp of turmeric and 1/2 tsp of red chilli powder. Toast the mixture in low flame for two minutes.

4. Dump all the above into a mixer/blender and add 3 cups (the plastic cup that comes with rice cookers) of chopped tomatoes and about 1/4 cup of water. Grind the mixture to a thick liquid.

5. Dump the above back to the pan, and add one inch of cinnamon and two cloves. Stir in 1 tsp of salt. Boil the liquid in medium flame for about 10 minutes.

That is our Tomato Peanut Kurma.

This handy kurma can be used in many different ways like:

1. Delicious accompaniment for plain idlis and plain dosas.
2. Delicious accompaniment for plain naans.
3. Delicious sauce for pastas.






Also see:
1. Tomato-Coconut Chutney
2. Tomato-Peanut Pachadi
3. Groundnut tomato chutney