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A simple yet flavorful Karnataka-style tempered tomato curry. Ripe tomatoes are simmered with a classic South Indian tempering, creating a tangy and slightly sweet side dish that pairs perfectly with rotis or rice. Ready in under 25 minutes!
Prepare the Tempering (Tadka): Heat oil in a kadai or pan over medium heat. Once hot, add mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Sauté the Dals: Add the urad dal and chana dal to the hot oil. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add Aromatics: Add the fresh curry leaves and hing. Sauté for another 15-20 seconds until the curry leaves become crisp and aromatic.
Sauté Onions and Chilies: Add the finely chopped onion and slit green chilies. Sauté for 3-4 minutes until the onions soften and become translucent.
Cook the Tomatoes: Add the finely chopped tomatoes, turmeric powder, and salt. Mix everything together well. Cover the pan and cook on low to medium heat for 7-8 minutes, stirring occasionally.
Simmer to Thicken: Uncover the pan. The tomatoes should be soft and mushy, and you may see oil separating at the edges. Use the back of your spoon to lightly mash the tomatoes.
Balance the Flavors: Stir in the jaggery powder and 1/4 cup of water. Mix well and let it simmer for another 2-3 minutes until the curry reaches a semi-dry consistency.
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A simple yet flavorful Karnataka-style tempered tomato curry. Ripe tomatoes are simmered with a classic South Indian tempering, creating a tangy and slightly sweet side dish that pairs perfectly with rotis or rice. Ready in under 25 minutes!
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 117.1 calories per serving with 2.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with chapati, roti, or steamed rice.
For an extra layer of flavor, add 2-3 cloves of finely chopped garlic along with the onions.
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
For a more complex flavor profile, add 1 teaspoon of sambar powder when you add the turmeric.
Stir in 1 tablespoon of fresh cream or coconut milk at the end for a richer, creamier consistency.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
This dish is low in saturated fat and cholesterol. The lycopene in tomatoes has been linked to lower levels of bad cholesterol (LDL) and blood pressure, supporting cardiovascular health.
The fiber from tomatoes and onions, combined with digestive spices like hing (asafoetida) and turmeric, can help improve digestion and promote a healthy gut.
One serving of Bagare Tamate (approximately 170g) contains around 110-130 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil used.
Yes, Bagare Tamate is a very healthy dish. It is rich in lycopene from tomatoes, which is a powerful antioxidant. It's also low in fat, plant-based, and contains fiber from the vegetables, making it good for digestion and overall health.
Absolutely. You can skip the onion for a simpler version, which is common in some households. The dish will still be delicious, with the tomato flavor being more prominent.
This dish is very versatile. It pairs wonderfully with soft chapatis, rotis, phulkas, or akki rotti. It also serves as an excellent side dish for steamed rice and sambar or rasam.
While fresh, ripe tomatoes are highly recommended for the best flavor, you can use a 14.5 oz (400g) can of diced or crushed tomatoes in a pinch. You may need to adjust the jaggery and salt as canned tomatoes can be more acidic.
Store any leftover Bagare Tamate in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.