Tomato Kurma | Thakkali Vellai Kurma 

Tomato kurma is a rich, flavorful South Indian kurma made primarily with ripe tomatoes, coconut, and aromatic spices. It’s one of those comfort foods that is suitable for breakfast, but satisfying enough for dinner too. Unlike the heavy cream-based kormas you might find in North Indian cuisine, tomato kurma has a thinner, slightly tangy gravy, balanced with the natural sweetness of coconut and the warmth of spices like fennel, cinnamon, and cardamom.

This dish is especially popular in Tamil Nadu and parts of Karnataka it is also called Thakkali Vellai kurma referring to the slight cream colour of the dish  and is often served as a side dish with soft idlis, crispy dosas, chapati, or even plain rice. What makes tomato kurma unique is its base: instead of relying on onions or yogurt alone, it blends coconut with green chilies, ginger, garlic, and whole spices cashews and poppy seeds to create a naturally creamy consistency—no dairy required. It’s a great option for vegans and anyone looking for a dairy-free curry that’s still full of depth and flavor.

Tomato kurma is also incredibly adaptable. You add boiled vegetables like potatoes or carrots, beans  for extra body, or  keep it simple with just tomatoes and the coconut-spice paste. The level of heat can easily be adjusted, so it works for both spice lovers and those who prefer a milder taste.

From a nutritional angle, tomato kurma is a great way to pack in antioxidants from tomatoes, healthy fats from coconut, and digestion-friendly spices like cumin and fennel. If you’re watching your oil intake, you can even make a low-oil version by roasting the spices dry before grinding. Serve it hot, garnish with fresh coriander, and you’ve got a hearty, wholesome meal that’s bursting with flavor but easy on the stomach.

Whether you’re cooking for a lazy Sunday brunch or need a quick weekday dinner, tomato kurma delivers big flavor with minimal effort. It stores well too—just reheat and pair with your favorite flatbread or grain. Once you try it, you’ll want to keep it in your regular meal rotation.Check out the recipe for tomato kurma below.

Ingredients

For Masala

Grated coconut -1/2 cup

Ginger-1 inch piece

Garlic -4-6 nos

Green chilies -4-6 nos

Pepper -1/2 tsp

Fennel Seeds -1 tsp 

Khus Khus -1/2 tsp

Cashews-8-10 nos

Other Ingredients 

Onion-2 nos (diced lengthwise )

Tomato-3-4 nos (cut to big cubes)

Cloves-3-4 nos

Cardamom -2 nos

Cinnamon -2-3 nos

Bay leaf- 1 no

Kalpasi-2 nos

Fennel Seed -1 tsp

Curry leaves -few

Salt to taste 

Oil-1 tbsp 

Recipe Video

Method 

👉Grind the ingredients given under For Masala to fine paste adding little water set aside.

👉Heat oil in a kadai add whole spices and sauté well.

👉Add onion and saute well .

👉Add tomatoes and saute until half cooked.

👉Now add the ground masala and saute for a minute in medium flame .

👉Add required salt and water mix well and cook covered for 5 minutes until the raw smell goes and kurma thickens.

👉Garnish with fresh coriander leaves and switch off the gas and serve hot .

Total Preparation Time -20 minutes 

Serves 4-5