Tomato Ka Salan is a tangy, spicy flavored Hyderabadi side dish prepared with tomatoes and other spices. This flavorful Indian Tomato Curry dish is easy to cook and when you need to cook in a jiffy this will be the best choice to be served with hot rice. Tomato Ka Salan can also be eaten with roti, naan or chapatti. The Indian Tomato Curry dish uses tamarind which adds a fantastic tang and savor to the dish . Usually, tomatoes are low in calories, fat-free and this glossy red wonder fruits are packed with full of vitamins including vitamins A,C and E.
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
persons
|
Ingredients
- Ripened Tomatoes - 10 nos
- Peanuts - 50 gms
- Sesame seeds - 1 tsp
- Fenugreek seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Cumin seeds powder - 1/2 tsp
- Coriander powder - 3 tsp
- Curry leaves - 5-8
- Turmeric powder - 1 tsp
- Chopped onion - 1 cup
- Mustard seeds - 1 tsp
- Salt - to taste
- Tamarind syrup - 1/2 cup
- Red chilli powder - 3 tsp
- Green chillies - 3 nos.
- Ginger Paste - 1/2 tsp
- Garlic paste - 1 tsp
- Grated Coconut - 1/2 cup
- Coriander leaves - 2 tsp
- Red chillies - 4-5 pieces
- Jaggary - 1 piece
- Coconut oil - 3 tsp
Ingredients
|
Rate this recipe!
|
Instructions
- Clean and wash the tomatoes and cut a small portion of top and bottom sides of the Tomatoes as shown in the picture and keep them separately.
- Clean, wash and cut (vertically) the Green Chilli
- Roast the grated Coconut along with Peanuts and Sesame seeds in medium flame. When colour of the Coconut and Peanuts turn into golden/brown, put off the stove and allow to cool this mix for some time. Then grind it along with some water and keep this paste aside.
- Heat Oil in a Cooking vessel/Cheenachatti, burst the Mustard seeds in this hot oil and then add Cumin Seeds, Fenugreek Seeds and Red Chilli pieces and stir it for 2 – 3 minutes.
- After 2 – 3 minutes, add the chopped Onion and Curry leaves along with Salt and stir it further.
- Add the Green Chilli pieces, Coriander powder, Turmeric powder, Red Chilli powder and Cumin seeds powder also and stir it further.
- After about 25 minutes, remove the plate covered the Cheenachatti/Cooking vessel, add the contents (juice along with the seeds) of Tomatoes into the boiled mix by pressing the Tomatoes (as shown in the picture) and then put the Tomatoes also into the mix and cook it for another five minutes in medium flame.
- Tomato Saalan is ready. Garnish it with the chopped Coriander leaves and serve it along with Chappaathi/Poori or cooked Rice.
Recipe Notes
Please check out our another easy tomato curry recipe.
Share this Recipe
