Tomato korma for idly and dosa(Thakkali kuruma)

I learnt this recipe from my mom which they usually makes often at home and for  any functions. I have already posted cauliflower pepper kuruma, vegetable kuruma, cabbage kuruma.

Cooking time: 30 mins

Serving : 4-5

Ingredients:

Onion - 1 (thinly sliced)

Tomato - 3 (thinly sliced)
Potato - 1 (big, boiled, chopped into medium chunks)

Turmeric - 1/2 tspn

Mustard seeds -1/2 tspn

Uraddal - 1 tspn

Cinnamon - 4 pieces

Cloves - 4

Curry leaves - few

Coriander leaves - few (chopped)

Oil - 2 tbsn

To Grind:

Coconut - 1/2 cup (grated)

Split gram (pottukadalai) - 1/4 cup

Ginger - 1/2 inch

Garlic - 5 cloves (small)

Fennel seeds - 1 tspn

Kuskus - 1/2 tspn

Red chilli - 4

Green chilli - 4

Method:

1. Grab all the ingredients.

2. Heat a pan. Add oil, mustard seeds, uraddal, cinnamon and cloves.

3. Add onion and saute till it becomes transparent.

4. Add tomatoes, salt, turmeric and saute for about 2 mins. Don't saute till it becomes mushy.

5. Add 1 cup of water. Close the lid and cook for 7 mins.

6. Grind the ingredients given under to grind by adding 3/4 cup of water coarsely.

7. Add the grinded mixture, potatoes with 2 cups of water. Close the lid and cook for 5-8 mins until the raw smell goes. Switch off and garnish with coriander leaves.

8. Enjoy the hot korma with idly or dosa.

Notes:

You can prepare the recipe without potatoes too.

You can have the korma for poori and chappathi too since we are adding potatoes.

I would recommend this recipe for tiffen items and not for rice.