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.
Hyderabadi Tomato Salan
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.
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About Tomato Salan
Tomato salan is a thick and spicy curry made with whole tomatoes simmered in a peanut, sesame coconut sauce. It has added tamarind and jaggery added for balance of taste.
You can enjoy this salan with roti, biryani or even dosa.
Similar Recipes
Mirchi Ka Salan
Onion Salan
Ingredients
For Roasting – peanuts, sesame seeds, coconut is roasted and ground which forms the base of the sauce. This also gives the signature oil layer on top.
Tomato – one of the main ingredients, choose small size tomatoes which is left whole to cook in the sauce.
Onions – onions is sauted in oil which gives the curry a wonderful golden colour.
Whole spices – spices like cumin, cardamom adds warmth to the curry and also adds flavour to the curry.
Tamarind and Jaggery – these two are important ingredients which adds the tangy taste and balance the over all taste.
Step by Step Pictures
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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 |
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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
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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.
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Heat oil, add in all tempering whole spices, curry leaves and saute for a min.
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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.
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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.
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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: 1servingsCalories: 205kcalCarbohydrates: 12gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 1mgSodium: 26mgPotassium: 378mgFiber: 4gSugar: 6gVitamin A: 989IUVitamin C: 22mgCalcium: 82mgIron: 2mg
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