Hyderabadi Tomato Salan Recipe
Hyderabadi Tomato Salan is a special curry made with whole tomatoes cooked in a peanut sesame sauce. Salan is traditionally served with biryani or pulao, but you can enjoy it with roti as well.
Ingredients
For Tempering
- 5 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon
- 1 sprig Curry leaves
For Gravy Base
- 1 Large Onion peeled & chopped finely
- 1 tablespoon Ginger Garlic Paste
- 6 small Tomatoes
- 2 teaspoon Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- Salt to taste
- 1 teaspoon Jaggery or Sugar
- 1 tablespoon Tamarind
- ¼ cup Plain Yogurt
For Roasting & Grinding:
- 2 tablespoon Peanuts
- 2 tablespoon Sesame Seeds
- 4 tablespoon Coconut Coconut
Instructions
- 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 by adding water.
- Heat oil, add in all tempering whole spices, curry leaves and saute for a min.
- Add in onions and cook till golden. Now 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.
Nutrition
Nutrition Facts
Hyderabadi Tomato Salan Recipe
Serving Size
1 servings
Amount per Serving
Calories
205
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Trans Fat
0.05
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Cholesterol
1
mg
0
%
Sodium
26
mg
1
%
Potassium
378
mg
11
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
989
IU
20
%
Vitamin C
22
mg
27
%
Calcium
82
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.