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A classic Hyderabadi curry featuring ripe tomatoes simmered in a rich, nutty paste of peanuts, sesame seeds, and coconut. This tangy and slightly sweet dish is a perfect side for biryani or pulao.
For 4 servings
Prepare the Spice Paste
Prepare the Curry Base (Tadka)
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A classic Hyderabadi curry featuring ripe tomatoes simmered in a rich, nutty paste of peanuts, sesame seeds, and coconut. This tangy and slightly sweet dish is a perfect side for biryani or pulao.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 234.69 calories per serving with 4.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Tomatoes and Spices
Simmer and Finish
Add diced eggplant (baingan) or drumsticks (murungakkai) along with the tomatoes for a more substantial curry. Sauté them for a few minutes before adding the tomatoes.
For extra tang, add 1 teaspoon of tamarind paste along with the water. You may need to slightly increase the jaggery to balance the sourness.
Add 1 tablespoon of raw cashews or poppy seeds (khus khus) to the grinder along with the peanuts and sesame seeds for a richer, creamier gravy.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports overall health.
Peanuts and sesame seeds provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Sesame seeds are a good source of calcium and other minerals like magnesium and zinc, which are essential for maintaining strong and healthy bones.
The inclusion of peanuts makes this curry a good source of plant-based protein, which is important for muscle repair and growth.
One serving (approximately 1 cup or 225g) of Hyderabadi Tamatar ka Kut contains around 250-300 calories, primarily from the oil, peanuts, and coconut.
Yes, it can be a healthy dish. It's rich in antioxidants from tomatoes (lycopene) and contains healthy fats and protein from peanuts and sesame seeds. To make it healthier, you can reduce the amount of oil used.
This recipe is naturally vegan and dairy-free as it does not use any milk, cream, or ghee.
It is traditionally served as a side dish with Hyderabadi Biryani or Bagara Khana (spiced rice). It also pairs wonderfully with plain steamed rice, rotis, or chapatis.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Bitterness usually comes from over-roasting or burning the peanuts, sesame seeds, or coconut. It's crucial to roast them on a low flame and remove them from the heat as soon as they are fragrant and lightly colored.