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    Home

    Hyderabadi Tomato Salan Recipe / Tamatar Ka Salan Recipe

    May 7, 2015 By Aarthi 2 Comments

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    My Mirchi ka Salan is such a family favourite, so i use the same salan base and dd different vegetables in them and make different salan recipe. This is my second recipe, tomato ka salan. Delicious and yummy recipe.

    Similar Recipes,
    Mirchi Ka Salan

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    Hope you will give this a try and let me know how it turns out for you..
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    Preparation Time : 10 mins
    Cooking Time : 1 hour
    Serves : 5 to 6

    Ingredients:
    Oil - 5 tblspn
    Mustard Seeds / Kaduku - 1 tsp
    Fennel Seeds / Saunf / Sombu - 1 tsp
    Cumin Seeds / Jeerakam - 1 tsp
    Cinnamon / Pattai - 1 inch stick
    Curry leaves - a sprig
    Onion - 1 medium size chopped finely
    Ginger Garlic Paste - 1 tblspn
    Tomatoes - 5 to 6 small ones
    Chilli Powder - 2 tsp
    Coriander Powder / Malli podi - 1 tblspn
    Cumin Powder / Jeera podi - 1 tsp
    Garam Masala Powder - 1 tsp
    Salt to taste
    Sugar / Jaggery to taste
    Tamarind - a small gooseberry size
    Curd / yogurt - ¼ cup

    For Roasting & Grinding:
    Peanuts - 1.5 tblspn
    Sesame Seeds - 1.5 tblspn
    Coconut - 2 tblspn grated
    Method:
    Start by dry roasting peanuts till it changes colour, add in sesame seeds and coconut and roast for few more mins. Take this in a blender and make it into a fine puree.
    Heat oil, add in all whole spices, curry leaves and saute for a min.
    Add in onions and cook till golden.
    Add in ginger garlic paste and saute for a min.
    Add in all spice powders and mix well.
    Add in the ground masala, water, tamarind, curd, salt and jaggery. Bring this to a boil, cover and simmer for 20 mins, till oil separates.

    Meanwhile cut the top of the tomatoes.
    Now add in Tomatoes and cover and simmer for 15 more mins till tomatoes are cooked.
    Serve.
    Pictorial:
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    Start by dry roasting peanuts
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    once it start to turn darker
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    add in sesame seeds, i used a mix of white and black
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    add in some coconut
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    roast them for few minutes
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    remove it to a plate
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    now take this in a blender
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    make it into a smooth puree
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    Heat oil in a pan. Add in fennel, mustard and cumin seeds
     along with a stick of cinnamon
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    add in curry leaves
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    add in chopped onions
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    saute them
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    cook till they turn golden
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    now add in ginger garlic paste, a little chilli 
    powder fell over it, hence the colour
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    saute for a min
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    add in all the spice powders
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    saute for a min
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    look at the lovely colour
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    now add in the ground masala
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    i washed the mixer with some water and poured it in as well
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    mix well
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    add in curd
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    jaggery
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    salt
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    and tamarind pulp
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    bring this whole thing to a boil
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    cover this with a lid and simmer till oil floats on top
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    look how dark the colour has turned..Gravy Done
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    Take some tomatoes

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    Cut the top off

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    You can remove the seeds from it..

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    Add it into the gravy

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    Cover and simmer for 15 mins

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    Now the tomatoes are cooked till tender

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    Serve
    « Green Chilli Sauce Recipe
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      Hi there! What are you supposed to eat this with?

      Reply

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