Thursday, March 26, 2009

Tamaate Ka Kut (Hyderabadi Tomato Curry)

This particular curry is an accompaniment to Biryani or Baghara Khana or Khubooli.
I have here simplified traditional recipe of making Tomato Ka Kut.
It is very simple to cook; it can be made anytime and can be eaten with plain rice also.

  • 10 medium red and ripe Tomatoes, washed and quartered
  • 2 tbsp Besan/Gram Flour
  • 2 tsp Ginger Garlic paste
  • 2 tsp Red Chili Powder
  • 1 tsp Dry Roasted Coriander Seed Powder
  • 1 tsp Dry Roasted Cumin Powder
  • Salt to taste
  • 2 tbsp Fresh Cilantro finely chopped
  • 2 tbsp Fresh Mint finely chopped
  • 4 Hard boiled Eggs
  • 2 tbsp Tamarind pulp (soak in 1 cup water for 1/2 hr and remove seeds)
  • ½ tsp Fenugreek seeds (methi)
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard seeds
  • 2 Dried Red Chilies each split into two
  • 7-8 Curry Leaves
  • 4 tbsp Cooking oil

  • Put the quartered tomato pieces in a large non-stick saucepan on medium low heat.
  • Add a cup of water to it, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while.
  • Let it cool. Once cooled, pour into a blender container and add the gram flour.
  • Blend till pureed. Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer.
  • Add 3 cups water to it and let it cook on simmer.
  • Heat 4 tbsp oil into a small frying pan at medium heat and add the fenugreek seeds, cumin seeds, mustard seeds, whole red chilies, and curry leaves. As they start to splutter, add ginger garlic paste and fry for 2 minutes.
  • Now remove from heat and add this to the Sauce being cooked in the saucepan.
  • Add the cumin and coriander seed powder, red chili powder, tamarind pulp and salt to the sauce and mix well.
  • Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Pour it into a serving bowl.
  • Cut boiled eggs into pieces and add these to the tomato sauce before serving.
  • Garnish with chopped cilantro and mint.
  • Serve it with Biryani or Baghara Khana and Dahi Ki Chutney.

Do You Know?
Bagara Khana is a rice delicacy prepared in Hyderabad, India. The long grain rice, along with spices and green chilies, is used to prepare Bagara Khana.

The side dish for it can be either Bagara Baigan or Dalcha.
The dish makes up for the vegetarians who miss out on the
Hyderabadi Biryani.


afshan said...

tried it out.. and its great..thanks for the receipe.


Nidhi Raizada said...

Thanks afshan for appreciating the recipe.

Salwa said...

I had tried this recipe ....It is very nice and take less time to made.


Salwa said...

I had tried this recipe ....It is very nice and simple and take less time to made.


Nidhi Raizada said...

Thanks Salwa....

Anonymous said...


I have a dinner coming up and am planning on making this dish, using your recipe.

Quick question, how many ppl does this recipe serve?


Nidhi Raizada said... serves 4-5 people....

Kanwal Kazmi said...

Thank you for this wonderful receipe. It was very easy to follow and my friends and family loved it.

Kanwal Kazmi said...
This comment has been removed by a blog administrator.
Nidhi Raizada said...

thanks Kanwal.....