This is a different kurma with less spices. It will be delicious as an accompaniment for aappam and idiyappam varieties.
Tomatoes [medium size]-4[chopped]
Finely chopped coriander-2 tbsp
Mint- 10 leaves
Split green chillies-4
Fennel seeds- half sp
Oil- 3 tbsp
Shredded coconut- a handful
Salt to taste
Pour the oil in a pan and heat it.
Add the cardamoms, cinnamon, bay leaves and the fennel seeds.
When they start to splutter add the onion with the green chilies and fry them for a few minutes.
Add the tomatoes with the greens and cook them until they are mashed to a paste well and the oil floats on the surface.
Grind the coconut with the cashew nuts to a fine paste and add this to the tomato mixture.
Add enough salt and water and boil them for a few minutes up to desired consistency.
The delicious tomato kuruma is ready now!