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Tomato Ka Salan

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Tomato Ka Salan Recipe, ?Tameta Sabji, How To Make Tomato Ka Salan Recipe

Tomato ka salan is also known as Dum ka Tamatar which goes very well with pulaos.

Tomato ka salan is a very yummy, mouth-watering, enticing and spicy side dish made with whole tomatoes cooked in spicy, tangy gravy consisting of a mixture of fragrant and nutty taste from peanuts, sesame seeds, coconut, spices and tamarind cooked together. Th... Read More..

About Recipe

Tametokai koora, Takkali pazham Kuzhambu, Toamaatar torkari

How to make Tomato ka salan

(54 ratings)
51 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Tomato ka salan
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 6 persons
Published date : September 08, 2018


Ingredients used in Tomato ka salan
• Turmeric powder - 1/4 tea spoon.
• Onions - 1 number.
• Chilly powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - ½ tea spoon.
• Curry leaves - 2 springs.
• Ginger garlic paste - 1 tea spoon.
• Red chilly - 3 numbers.
• Kalonji (optional) - 1/4 tea spoon.
• Methi seeds - 1 pinch.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Salt - to taste.
• Oil - 2 tablespoons.
• Coconut powder - 1 tablespoon.
• Sesame seeds - 1 tablespoon.
• Peanuts - 1 tablespoon.
• Green chilly - 2 numbers.
• Coriander chopped - 1 tablespoon.
• Mint chopped - 1 tablespoon.
• Tamarind juice - ½ cup.
• Tomatoes - 200 grams.
• Jaggery - 1 small piece.
Method:
  • Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste.
  • Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour.
  • Add ginger garlic paste cook this till raw flavour is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste, cook this on a slow flame for 30 minutes.
  • Then add chopped coriander, chopped mint, add tamarind juice, jaggery, salt, once come to boil add tomato (squeeze the tomatoes and add it) put the lid on and let it cook for 5 minutes, then serve this hot with any type of pulao.





Cooking with images Tamoto Rassa , Tomatoes rasdar, Tomaato Hannu saaru





Articles


Tomato ka salan is a very yummy, mouth-watering, enticing and spicy side dish made with whole tomatoes cooked in spicy, tangy gravy consisting of a mixture of fragrant and nutty taste from peanuts, sesame seeds, coconut, spices and tamarind cooked together. This goes excellently well served with any type of Pulao. Tomato ka salan is also popularly known as Tamatar ka salan or Bagharay tamatar which means tomatoes simmered in spicy, creamy fragrant gravy.

 

This dish is easy to cook, very flavourful and when you get tired of eating the same kind of vegetables, this becomes the star dish serving with your scrumptious rice preparations. Tomato ka salan is a Hyderabadi dish influenced from the technique of Moghlai cooking. The thick, spicy, tangy and silky gravy is made with a combination of peanuts, coconut, sesame seeds and tamarind which is usually found in Telangana region, paired with the slow cooking process makes this dish a part of the Moghlai repertoire.

 

The dish uses tamarind which adds a fantastic tang and savour to the dish. This essentially is the gravy which is also used for baghare baingan and mirchi ka salan, but the vegetable used is tomato which adds to the tartness of this dish. Tamatar ka salan is very much a part of Hyderabadi cuisine and is cooked in most muslim homes served with a variety of fried rice or pulaos. It can also be eaten with roti, naan or chapatti.

 

Tomato As history suggests, tomatoes were not indigenous to India and were only available in the country, 16th century onwards, courtesy the Portuguese. Even at that time, hardly anybody would have thought of the culinary evolution of use of tomatoes into the Indian cuisine.

 

Not only did they become one of the famous ingredients in the Indian kitchen but did evolve with an array of innumerable delicious dishes ranging from chutneys, soups and to curries. Tomatoes are available in different forms such as fresh both raw green and ripe, sun-dried, pickled, paste and pureed. They are consumed in diverse ways, including raw, or as ingredient in various dishes, sauces, salads and drinks.

 

Traditionally homemade onion-tomato gravy is the key ingredient used as a base for all sorts of vegetables, boiled eggs, paneer or chicken curries. Tomatoes are valued mainly for their sweetish tangy taste, they’re juicy and delicious. While most of us use tomatoes extensively, hardly does anybody know about its nutritional benefits. Ummm….

 

Yes, tomatoes have vitamin C, are low in calories, fat-free and this glossy red wonder fruits are packed with full of vitamins including vitamins A,C and E. They also contain flavonoids (natural anti-inflammatories), potassium and other mineral salts. Tomatoes contain a high volume of water, and they're refreshing in salads on hot days.

 

Some of the popular dishes where tomatoes are used widely in Indian cuisine are:

Tomato Bhath Tomato Shorba Indian Tomato Soup Pasta With Simple Tomato Sauce Drumstick Tomato Curry Brinjal Potato Curry with Onion Tomato Gravy Easy Chicken Curry with Onion Tomato Gravy Tomato Chutney Tomato Soup and an endless list which just goes on… Apart from the popular Tomato ka salan, Mirchi ka salan and Baghare Baingan are also ubiquitous to Hyderabadi cuisine. All these three make as the perfect side dishes for the scrumptious and luscious Biryanis, Pulaos and fried rice.

 

How to make Tomato Ka Salan: Ingredients:

  1. Chilli powder                       -           1 tbsp
  2. Coconut powder                  -           1 tbsp
  3. Coriander powder                -           ½ bunch
  4. Coriander powder                -           1 tsp
  5. Cumin powder                      -           ½ tsp
  6. Cumin seeds                         -           ¼ tsp
  7. Curry leaves                         -           2 sprigs
  8. Ginger garlic paste              -           1 tsp
  9. Green chillies                       -           2 nos
  10. Jaggery, small                      -           1 piece
  11. Kalonji, optional                   -           ¼ tsp
  12. Methi seeds                          -           1/8 tsp
  13. Mint chopped                        -           ½ bunch
  14. Mustard seeds                      -           ¼ tsp
  15. Oil                                           -           as needed
  16. Onions                                   -           1 no
  17. Peanuts                                 -           1 tbsp
  18. Red chillies                           -           3 nos
  19. Salt                                         -           to taste
  20. Sesame seeds                      -           1 tbsp
  21. Tamarind juice                      -           ¼ cup
  22. Tomatoes                               -           200 gms
  23. Turmeric                                -           pinch

 

Directions: Heat a pan; add peanuts, sesame seeds and coconut powder. Dry roast all these ingredients and put into a blender. Add little water and make a paste. Heat oil in a pan and when becomes hot, add mustard seeds, when they splutter add cumin seeds, red chillies, methi seeds, kalonji, sliced onions, salt, and curry leaves. Cook well till onions turn golden in colour. Add ginger garlic paste and cook till raw flavours are gone.

 

Add turmeric powder, red chilli powder, cumin powder, coriander powder, green chillies, peanut and sesame seed paste, water and mix it to thin consistency. Cook this on slow flame for 30 minutes, and then add chopped coriander leaves, mint leaves, tamarind juice, jaggery, salt and bring to a boil once. Add whole tomatoes (cut little of the top and bottom parts, gently squeeze the tomatoes, removing the seeds) and add into the gravy. Cover the pan with a lid and cook for 5 minutes then serve hot with any type of pulao. Tomato ka salan is an excellent, very flavourful and aromatic.

 

Do try it and enjoy cooking. Click on the link below and watch the making of Tomato ka salan. Happy cooking! 

 

https://www.vahrehvah.com/tomato-ka-salan



 

Comments & Reviews

 

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Recent comments

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Sai Sanjeev Kalluri Posted on Sun Jul 21 2013

nice one chef

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rajia sultana Posted on Sun Jul 21 2013

yummyyy

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Nagesh Kondepudi Posted on Sun Jul 21 2013

Fantastic thank

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stereotype69 Posted on Sun Jul 21 2013

i think, this might be a little too much tamarind juice, jaggery and salt! :)

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Neththra'sVision Posted on Sun Jul 21 2013

Tamarind was only used one time. I think it was a video editing error as the same thing repeats at 2:29 and 2:58.

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Luke Otter Posted on Sun Jul 21 2013

Chef, What is the blender you use to make pastes and powders? Mine is not good enough to make fine powders. Thanks!

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Prasad Babu Posted on Sun Jul 21 2013

fantastic recipe.

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domdomdidity Posted on Sun Jul 21 2013

VahChef, you make it look so easy.

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saggitbow Posted on Sun Jul 21 2013

I remember him telling one of the viewers that he uses Kenwood.

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Quenya Posted on Tue Jul 23 2013

Indian mixers and grinders operate on 220v wattage power making them more powerful than the US counterparts.

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annefrank77 Posted on Sun Jul 28 2013

I love your accent is so cute :)

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smny07 Posted on Sun Jul 28 2013

Can we put onion seeds kalonge seed can we put

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