Hyderabadi Tomato Salan Recipe
Hyderabadi Tomato Salan Recipe with step by step pictures. This recipe is a dish of spiced, tomato tossed together into a silky curry.
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Servings: 6 servings
Calories: 151kcal
Ingredients
- 5 tbsp Oil
- 1 tsp Mustard Seeds / Kaduku
- 1 tsp Fennel Seeds / Saunf / Sombu
- 1 tsp Cumin Seeds / Jeerakam
- 1 inch stick Cinnamon / Pattai
- a sprig Curry leaves
- 1 medium size chopped finely Onion
- 1 tbsp Ginger Garlic Paste
- 5 to 6 small ones Tomatoes
- 2 tsp Chilli Powder
- 1 tbsp Coriander Powder / Malli podi
- 1 tsp Cumin Powder / Jeera podi
- 1 tsp Garam Masala Powder
- Salt to taste
- Sugar / Jaggery to taste
- Tamarind - a small gooseberry size
- ¼ cup Curd / yogurt
- For Roasting & Grinding:
- 1.5 tbsp Peanuts
- 1.5 tbsp Sesame Seeds
- 2 tbsp grated 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.
- Heat oil, add in all 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
Serving: 1g | Calories: 151kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
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