This South Indian Tomato kurma kuzhambu is an easy, roadside hotel style Thakkali kurma recipe that tastes the best for dosa and idli. Generally most of us make chutneys for dosa and rarely sambar. But my husband Sendhil likes to eat dosa with sambar more than chutney.
This tomato sambar tastes more like tomato kurma and its my kind of recipe. So I do this sambar specifically for dosa. It’s a good side dish for idli, Idiyappam & chapathi too. Lets see how to make this kurma kind of thakkali sambar for idli, dosa.
Check out my other versions of Tomato kurma recipes
Tomato kurma recipe – Salem Style
Tomato kuzhambu for rice, idli, dosa, chapathi
Plain kurma recipe for idli, dosa
Recipe Card
Tomato Kurma for Dosa | Thakkali Kurma Kuzhambu Recipe
Ingredients
- 3 Ripe tomato
- 1 Big onion
- Curry leaves – few
To grind
- 1 tbsp Grated coconut
- 2 tsp Fried gram dal / Pottukadalai
- ⅛ tsp Turmeric powder
- 1 tsp Chilli powder add 1.5 tsp for spicy taste
- 1 inch Cinnamon
- 1 Clove
- ½ inch Ginger
- 3 clove Garlic
To temper
- 1 tbsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- Coriander leaves – to garnish
Instructions
- Boil the tomatoes adding 1 cup of water till its skin cracks. After its cool down, grind it along with other ingredients given under “ To Grind” to a smooth paste. Chop the onions finely.
- Heat oil in a pan. Add the items under “to temper”. Saute the onions, curry leaves and add the ground tomato paste. Add 1 cup of water and salt. Boil well. Garnish with coriander leaves and serve with dosa or idli. Enjoy !
Notes
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HOW TO MAKE TOMATO KURMA KUZHAMBU – METHOD
Boil the tomatoes adding 1 cup of water till its skin cracks. After its cool down, grind it along with other ingredients given under “ To Grind” to a smooth paste. Chop the onions finely.
Heat oil in a pan. Add the items under “to temper”. Saute the onions, curry leaves and add the ground tomato paste. Add 1 cup of water and salt. Boil well. Garnish with coriander leaves and serve with dosa or idli. Enjoy !
| NOTE: If you want to make this for chapathi, add less water and make it thick. Try adding some vegetables!! |
FAQs for Spicy Tomato Kurma for Dosa
Unlike traditional tiffin sambar which uses toor dal or moong dal as a base, this spicy tomato sambar is made with a freshly ground coconut and fried gram (pottukadalai) paste. It has a unique “kurma-like” flavor and texture, making it a quicker alternative that doesn’t require pressure cooking dal.
While the coconut provides the signature creamy texture and kurma-style taste, you can substitute it with a handful of soaked cashews or increase the amount of fried gram (pottukadalai) to maintain the thickness. However, the flavor profile will shift slightly toward a hotel-style plain salna.
To increase the heat, you can add 1.5 to 2 teaspoons of red chili powder or grind 2-3 small green chilies along with the coconut paste. Adding a pinch of extra cinnamon and cloves during the grinding process also adds a warm, spicy depth to the gravy.
Yes, this base is very versatile. You can add sautéed carrots, beans, or green peas along with the onions. If adding sturdier vegetables like potatoes or cauliflower, ensure they are parboiled before adding them to the boiling tomato-coconut mixture.
This recipe is naturally versatile for different tiffins. For dosa and idli, a pouring consistency is ideal. If you plan to serve it with chapathi or poori, add less water to keep the gravy thick and luscious, similar to a vegetable kurma.
While it works with any variety, this spicy tomato sambar pairs exceptionally well with thick, soft “set dosa” or “kal dosa.” The porous texture of these dosas absorbs the flavorful gravy much better than thin, crispy paper roast dosas.
Spicy Sambar is ready to serve with dosa! I love to have this dosa with thick dosa more than crispy ones.
This one is new to me,I will sure give it a try:)