Thakkali Kurma

🔥 Prep

• Rinse 4 pcs tomatoes, make a small cross at the base, blanch in boiling water for 30 seconds, then peel and chop into coarse pieces.
• Peel and finely chop 1 pc onion.
• Slit 2 pcs green chillies lengthwise (keep seeds for extra heat if desired).
• Measure out 1 tsp fennel seeds, 1 tsp ginger garlic paste, 3 tbsp grated coconut, 1.5 tbsp oil, 1 tsp salt, and 200 ml water, keeping them ready.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a pan over medium heat until shimmering.
• 2. Add 1 tsp fennel seeds and sauté for 20 seconds until fragrant.
• 3. Add the chopped onion and slit green chillies, sauté on medium heat for 3-4 minutes until onion turns translucent.
• 4. Stir in 1 tsp ginger garlic paste and cook for 1 minute, stirring continuously to avoid burning.
• 5. Add the chopped tomatoes and 1 tsp salt, increase to medium-high heat and cook for 5-6 minutes until tomatoes break down and oil starts to separate.
• 6. Pour in 200 ml water, bring to a gentle boil, then reduce to low heat and simmer for 8 minutes, stirring occasionally.
• 7. Add 3 tbsp grated coconut, mix well, and simmer for another 2 minutes to let flavors meld.
• 8. Turn off heat, let the kurma rest for 2 minutes before serving.

🔥 Serve

• Transfer the Thakkali Kurma to a serving bowl; garnish with a few fresh cilantro leaves if desired (optional).
• Serve warm as a light side dish with chapati, idli, dosa, or steamed rice.
• Pair with a dollop of plain yogurt or coconut chutney for extra creaminess.