Name: Tomato Ka Salan Recipe | Indian Tomato Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10 nos Ripened Tomatoes; 50 gms Peanuts; 1 tsp Sesame seeds; 1/2 tsp Fenugreek seeds; 1/2 tsp Cumin seeds; 1/2 tsp Cumin seeds powder; 3 tsp Coriander powder; 5-8 Curry leaves; 1 tsp Turmeric powder; 1 cup Chopped onion; 1 tsp Mustard seeds; to taste Salt; 1/2 cup Tamarind syrup; 3 tsp Red chilli powder; 3 nos. Green chillies; 1/2 tsp Ginger Paste; 1 tsp Garlic paste; 1/2 cup Grated Coconut; 2 tsp Coriander leaves; 4-5 pieces Red chillies; 1 piece Jaggary; 3 tsp Coconut oil

Tomato Ka Salan Recipe | Indian Tomato Curry Recipe

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.

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Prep Time 10

Cook Time 15

Total Time 25

Cuisine Andhra

Servings persons

Ingredients

10 nos Ripened Tomatoes
50 gms Peanuts
1 tsp Sesame seeds
1/2 tsp Fenugreek seeds
1/2 tsp Cumin seeds
1/2 tsp Cumin seeds powder
3 tsp Coriander powder
5-8 Curry leaves
1 tsp Turmeric powder
1 cup Chopped onion
1 tsp Mustard seeds
to taste Salt
1/2 cup Tamarind syrup
3 tsp Red chilli powder
3 nos. Green chillies
1/2 tsp Ginger Paste
1 tsp Garlic paste
1/2 cup Grated Coconut
2 tsp Coriander leaves
4-5 pieces Red chillies
1 piece Jaggary
3 tsp Coconut oil

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.
When colour of this mix turn into golden/brown, add Garlic paste and Ginger paste and stir the mix well.
Add the Green Chilli pieces, Coriander powder, Turmeric powder, Red Chilli powder and Cumin seeds powder also and stir it further.
After about 2 – 3 minutes, add the Coconut paste, Tamarind syrup and Jaggery along with required quantity of Water and stir it. Close the Cheenachatti/Cooking vessel with a plate and boil the mix for about 20 – 25 minutes at low flame.
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.