A classic Hyderabadi curry featuring tangy tomatoes simmered in a rich, nutty gravy made from peanuts, sesame seeds, and coconut. This flavorful dish perfectly complements biryani or bagara khana.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
214cal
5gprotein
17gcarbs
16g
Ingredients
500 g Tomatoes (About 4-5 medium, ripe and finely chopped)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Tangy Tamatey ka Kut with aromatic Jeera Rice – a gut-friendly, soul-satisfying meal that's pure homestyle comfort!
This hyderabadi dish is perfect for dinner. With 534.3399999999999 calories and 9.879999999999999g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
1 tsp Cumin Seeds
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Jaggery (Grated, or use sugar)
1 tsp Salt (Adjust to taste)
1.5 cup Water (For the gravy, use hot water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast and Grind the Nut and Seed Paste
In a dry pan over low heat, roast the peanuts for 2-3 minutes until they are fragrant and have light brown spots.
Add the sesame seeds and desiccated coconut. Continue to roast for another minute, stirring constantly, until the sesame seeds start to pop. Be careful not to burn them.
Remove the mixture from the pan and allow it to cool completely.
Once cooled, transfer to a grinder and blend into a smooth paste, adding 2-3 tablespoons of water to help it grind.
2
Prepare the Curry Base (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and cumin seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and slit green chilies. Sauté for a few seconds until fragrant.
Add the sliced onions and sauté until they turn soft and golden brown, which will take about 7-8 minutes.
Stir in the ginger-garlic paste and cook for one minute until the raw aroma disappears.
3
Cook the Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring occasionally, until they break down, become mushy, and oil begins to separate from the mixture.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for one minute.
4
Combine and Simmer the Curry
Add the prepared peanut-sesame-coconut paste to the pan. Stir continuously and cook for 2-3 minutes until it is well combined and fragrant.
Pour in 1.5 cups of hot water and add the grated jaggery. Stir everything together until the paste and jaggery dissolve into the gravy.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. The gravy will thicken, and you will see a layer of oil floating on top.
Taste and adjust the seasoning if necessary. Add more salt or jaggery to balance the flavors.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with Hyderabadi biryani, bagara khana (spiced rice), or plain steamed rice.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
