In a blender, add desiccated coconut, poppy seeds, garlic, ginger, cloves, cinnamon, cassia, cashews, water and grind it to a smooth paste and keep it aside.
In a kadai or deep skillet, heat oil over medium-high heat.
Once the oil is hot, add cumin and let it sizzle for a few seconds.
Now add onion, saute and cook for 3 minutes or until onion turn soft and translucent.
Reduce the heat slightly and add the coconut-cashew paste, turmeric, red chilli powder, coriander powder, salt. Saute well and cook for 2-3 minutes just until the raw aroma of the masala vanishes.
add tomatoes, increase the heat slightly and cook until tomatoes start to soften.
Close the kadai with a lid and simmer for 5-8 minutes or until kurma reaches your desired consistency.
Take the lid off the kadai, mix in coriander.
Enjoy piping hot tomato kurma with idli, dosa or chapati.