Recipe Cooked, Photographed and Written by Praveena
PrepTime:10mins CookTime:15mins Cuisine:Indian
Tomato is the least available vegetable in anybody’s kitchen. Is it not? This, Hyderabadi Tamatar Ka Salan, sabzi is what I made when I didn’t have anything else in my fridge.. ya we all face such situations at times.
And I was bored of making dal and rice for meal, so simply made this Hyderabadi special salan and chapathi with yogurt/curd on the side. All ready within 30-40 mins. 🙂
I gave both Frying pan method and Pressure cooker method too. You can make the curry, following any method as per your convinience. Try it and let me know!
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
My Curry recipes collection here⇒ Curry / Koora / Stir Fry
- Tomato Dal / Lentil Stew / Tomato Pappu
- Tomato Chutney / Tomato Pachchadi
- Tomato Raita / Tomato-Yogurt Dip
Caution: Don’t panic seeing the long list of ingredients for this curry, all of them are mostly available in any pantry. Just get them at one place and then start the cooking.
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- Tomatoes – 5 (medium size)
- Onion – 1 (medium size) (chopped)
- Tamarind pulp – 1 tablespoon
- Thick Yogurt / Curd – 2 tablespoons
- Green Chillies – 3 (slit length wise)
- Cooking oil – 3 tablespoons
- Chopped Ginger – 1 teaspoon
- Chopped Garlic – 1 teaspoon (optional)
- Chopped Coriander – 1 tablespoon
- Red Chilli Powder / Kaaram – 1½ teaspoon
- Salt – as per taste
- Turmeric Powder / Pasupu – ¼ teaspoon
- Dhaniya Podi / Coriander Powder – 1 teaspoon
- Jeera Podi / Cumin Powder – 1 teaspoon
- Desiccated / Fresh Coconut – 2 tablespoons
- Peanuts / Pallilu – 1 tablespoon
- Water – ½ cup
Ingredients for Tempering : (optional)
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds – ¼ teaspoon
- Curry Leaves – 5 to 6
- Nuvvulu / Sesame Seeds – ¼ teaspoon
- Urad Dal / Minappappu – ¼ teaspoon (optional)
- Dessicated Coconut / YenduKobbari Podi
- Roasted Peanut Powder / Palleela Podi
- Sesame Seed Powder / Nuvvula Podi
- Tamarind Pulp/ Chinthapandu Gujju
- For the masala paste/ sauce/ gravy, put a frying pan on stovetop under low flame, dry roast the peanuts until they splutter.
- Take the roasted peanuts and fresh/dessicated coconut into a blender.
- Add enough water (½ cup) and make it into smooth paste. Set aside for later use.
- Next, wash the Tomatoes and slit open by cutting accross each tomato only at one end. See pic below for reference.
- Frying pan Method:
- Put a frying pan / tawa on stovetop under medium flame, add oil and heat it.
- Add the ‘Ingredients for tempering’ and let them splutter.
- Then, add the chopped onion pieces, slit green chillies and finely chopped ginger.
- Let the onions become transparent, then add all the tomatoes, turmeric powder and salt.
- Close the pan with lid, and in between, just give a stir to the items in the pan.
- Leave it for about 5-7 mins. The tomatoes will soften a bit.
- Then, add the coriander/dhaniya powder, red chilli powder, cumin powder and tamarind pulp into the pan.
- Give a stir and leave it for 5 more mins with lid on pan.
- Now, check if the tomatoes have completely softened, only then add whole of the sauce/paste (which we set aside), half of chopped coriander and thick yogurt / curd.
- Mix up again and let the curry thicken. This might take 3-4 mins.
- Then switch the flame off, transfer the curry/sabzi into a serving bowl and garnish with chopped coriander. Done!!
Pressure Cooker Method:
- Put the pressure cooker on stove top, Do the tempering and fry the onions too.
- Now, add turmeric powder, red chilli powder, salt and masala powders. Mix couple of times.
- Add the masala paste and half cup water. Mix well.
- Drop the tomatoes slowly, put the lid and pressure cook upto 2 whistles.
- When pressure is released, open the lid, mix everything gently and garnish with chopped coriander leaves. Done!!
- Caution: Don’t panic seeing the long list of ingredients, all of them are mostly available in any pantry. Just get them at one place and then start the cooking.
- I did not use garlic, if you wish to, you can add it along with ginger. Or use giner-garlic paste instead.
- Adjust the salt and spice as per your taste.
- After adding the sauce/paste be careful to stir continuously, to avoid sticking to the pan.
- You can store this curry in fridge and can use it upto 1 week.
- Its super delicious in taste and pairs best as a side with chapathi, roti, rice, any pulao too.
- The tomatoes were not at all completely mashed, they were soft but were whole.
- At last I felt, this curry is very economical, just for 5 tomatoes that I used, it made a lot of curry that I had leftovers after our meal too.
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