Phulka, Hyderabadi Tomato Curry and Kachumber

Ingredients

• 500 g Tomato (about 4-5 medium, ripe but firm)
• 3 tbsp Peanuts (raw, unsalted)
• 2 tbsp Sesame Seeds (white)
• 2 tbsp Desiccated Coconut (unsweetened)
• 3 tbsp Vegetable Oil
• 1 medium Onion (finely chopped)
• 1.5 tsp Ginger Garlic Paste
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 10 leaves Curry Leaves (fresh)
• 2 whole Dried Red Chili
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Tamarind Paste (seedless)
• 1 tsp Jaggery (grated, or use brown sugar)
• 1.25 tsp Salt (adjust to taste)
• 0.5 tsp Garam Masala
• 0.25 cup Water (for grinding the paste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • In a dry pan over medium heat, roast the peanuts for 2-3 minutes until fragrant and lightly browned. Transfer to a plate.
   • In the same pan, roast the sesame seeds for about 1 minute until they pop and turn golden. Transfer to the plate.
   • Finally, roast the desiccated coconut for 30-40 seconds until lightly toasted. Add to the plate.
   • Allow the roasted ingredients to cool completely. Transfer them to a blender with 1/4 cup of water and grind into a very smooth paste. Set aside.
2. 2

   Prepare the Tomatoes

   • Wash the tomatoes thoroughly. Make a small criss-cross slit on the top of each tomato, cutting only about a quarter of the way through. This helps them cook evenly and absorb the gravy without falling apart.
3. 3

   Start the Curry Base (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter. Immediately add the cumin seeds, dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns golden brown.

Ingredients

• 1 cup Cucumber (finely chopped)
• 1 cup Tomato (deseeded and finely chopped)
• 0.5 cup Red Onion (finely chopped)
• 1 pcs Green Chilli (finely chopped, optional)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala
• 0.25 tsp Roasted Cumin Powder
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Salt (optional, for a tangy flavor)

Instructions

1. 1

   Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.

2. 2

   In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.

3. 3

   Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.

4. 4

   Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.