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You are here: Home / Hyderabad / Hyderabadi Tomato Salan Recipe / Tamatar Ka Salan Recipe

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

Hope you will give this a try and let me know how it turns out for you..
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 – 1/4 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:
Start by dry roasting peanuts
once it start to turn darker
add in sesame seeds, i used a mix of white and black
add in some coconut
roast them for few minutes
remove it to a plate
now take this in a blender
make it into a smooth puree
Heat oil in a pan. Add in fennel, mustard and cumin seeds
 along with a stick of cinnamon
add in curry leaves
add in chopped onions
saute them
cook till they turn golden
now add in ginger garlic paste, a little chilli 
powder fell over it, hence the colour
saute for a min
add in all the spice powders
saute for a min
look at the lovely colour
now add in the ground masala
i washed the mixer with some water and poured it in as well
mix well
add in curd
jaggery
salt
and tamarind pulp
bring this whole thing to a boil
cover this with a lid and simmer till oil floats on top
look how dark the colour has turned..Gravy Done
Take some tomatoes

Cut the top off

You can remove the seeds from it..

Add it into the gravy

Cover and simmer for 15 mins

Now the tomatoes are cooked till tender

Serve
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Filed Under: Hyderabad, Peanuts, Recent Recipes, Salan, Tomato

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!

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  1. Anonymous

    October 7, 2016 at 10:37 pm

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

    Reply

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