Hyderabadi Tamatar ka Kut
A rich Hyderabadi tomato curry with a nutty, tangy base from peanuts, sesame, and coconut. It has gentle spice, a smooth gravy, and the kind of comforting flavor that goes beautifully with biryani, bagara rice, or roti.
For 4 servings
- roast · ~6 min
Roast the nuts and seeds.
1.Heat a small pan over low heat.2.Add peanuts and roast until lightly golden and fragrant, 3 to 4 minutes.3.Add white sesame seeds and desiccated coconut, and roast for 1 to 2 minutes more.4.Cool the mixture completely.TIPKeep the heat low so the sesame and coconut do not burn. - mix · ~3 min
Grind the masala paste.
Blend the roasted peanuts, sesame seeds, desiccated coconut, tamarind paste, and 0.5 cup water to a smooth paste. Set aside.
- saute · ~7 min
Make the base.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and cumin seeds and let them crackle for 20 to 30 seconds.3.Add curry leaves, sliced onion, and green chili, then cook until the onion softens, 4 to 5 minutes.4.Add ginger-garlic paste and cook for 1 minute. - saute · ~9 min
Cook the tomatoes and spices.
1.Add chopped tomato and salt to the pan.2.Cook until the tomatoes turn soft and pulpy, 6 to 8 minutes.3.Add red chili powder, turmeric powder, and coriander powder.4.Mix well and cook for 1 minute.TIPMash the tomatoes with the back of the spoon for a smoother gravy. - simmer · ~10 min
Simmer the kut.
Add the ground masala paste, jaggery, and the remaining 1 cup water. Mix well and simmer on low heat until the gravy thickens and the oil begins to show at the edges, 8 to 10 minutes.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with biryani, rice, or roti.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the roasted peanuts, sesame, and coconut fully before grinding, or the paste can turn oily and coarse.
- 2Roast the coconut and sesame only until fragrant; even slight over-browning can make the kut taste bitter.
- 3Cook the tomatoes until they lose their raw smell and turn pulpy, since this dish depends on a well-cooked tomato base.
- 4Blend the masala with enough water to get a smooth paste, so the gravy finishes silky rather than grainy.
- 5Simmer on low after adding the nut-seed paste, stirring often to prevent the thick gravy from catching at the bottom.
- 6Add tamarind and jaggery in balance; if your tomatoes are very sour, reduce the tamarind slightly.
- 7This curry tastes even better after 30 minutes of resting, when the peanut, sesame, and tomato flavors meld.
- 8Leftovers keep well in the fridge for up to 2 days; reheat gently with a splash of water to loosen the gravy.
Adapt it for your goals.
Spicier
Add more green chili or a little extra red chili powder for a sharper heat that pairs especially well with bagara rice.
low oilLow-oil
Reduce the oil slightly and cook the onion-tomato base a bit longer; the nut paste will still give the curry body.
no onionNo-onion
Skip the onion for a simpler, more tomato-forward kut that still keeps its tangy, nutty Hyderabadi character.
smoother gravySmoother-gravy
Strain the ground masala before simmering if you want a more refined texture for serving with biryani.
Why this is on our healthy list.
Rich in Healthy Fats
Peanuts and sesame seeds contribute satisfying fats that make the curry more filling and flavorful.
Tomato-Based Antioxidants
Ripe tomatoes bring beneficial plant compounds along with brightness and natural acidity.
Plant-Based Protein Support
Peanuts and sesame add some plant protein, giving this side curry more substance than a plain tomato gravy.
Frequently asked questions
Yes, fresh coconut works well. Roast it lightly to remove excess moisture, then grind as directed for a rich, traditional texture.
