Kumbakkonam Special Thakkali Vengaya Kurma | Tomato Onion Kuruma

Kumbakkonam Special Thakkali Vengaya Kurma is a cherished South Indian delicacy known for its rich aroma, vibrant color, and comforting flavor. Originating from the temple town of Kumbakkonam in Tamil Nadu, this kurma captures the essence of traditional Tamil cuisine, where simple ingredients are transformed into deeply satisfying dishes. The combination of ripe tomatoes and  onions forms the heart of this recipe, creating a luscious gravy that pairs beautifully with idli, Set Dosai,  Appam, chapathi or poori. This Kurma differs from typical curries by not including garlic and ginger as main ingredients. This is an important distinction that makes it unique.

What sets the Kumbakkonam version apart is its unique balance of tanginess and spice. Freshly ground coconut, coriander seeds and a medley of aromatic spices lend the kurma its signature depth and texture. The slow cooking process allows the flavors to meld harmoniously, resulting in a dish that is both hearty and subtly complex. Each spoonful reflects the warmth of home-style cooking and the culinary heritage of Tamil Nadu’s heartland.

Try this yummy Tomato Kuruma and enjoy a wholesome, homemade meal with your loved ones.

You may also like:  Set Dosai,  Vadacurry, Ragi idli

Ingredients for making Tomato kurma

Tomato  -  4 nos (medium sized)

Onion -  6 to 7 nos.

Asefotida - 10 g

Turmeric Powder - 1 Tsp

Green Chillies - 2 nos

A sprig of curry leaves

A handful of coriander leaves.

Salt as required.

For Tempering

Mustard seed - 1 Tsp

Urad Dal - 1 Tsp 

Bengal Gram - 1 Tsp

Green Chilli - 5 No

Groundnut Oil - 50 ml

Curry Leaves as Required

Coriander leaves as required

To grind

Coriander Seed -  2 tbsp.

Roasted gram -  A handful

Poppy seeds - 2 tsp.

Grated Coconut - 1 cup

Red Chilli - 10 No 

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Method for making Tomato Kurma

1. Heat oil and ghee in a kadai add the ingredients given under temper one by one. First splutter the mustard seeds, add urad dal and gram dal when the dal turns light brown add the curry leaves.

2. Next add the lengthwise chopped onions followed by the chopped tomatoes and green chillies, saute well.

3. Add turmeric powder, hing, salt and required amount of water and allow it to boil. 

4. Grind the ingredients given under "To grind" to a smooth consistency.

5. Once the onions and tomatoes are cooked add the ground mixture mix well. Allow the kuruma to boil well till the raw smell of the ground mixture vanishes.

6. This may take around 8 to 10 minutes and now the kuruma also thickens well.

7. Garnish with curry leaves and coriander leaves.

Tomato Kurma is ready to be served with Set dosai, idli, Appam, chapathi or poori.