Hyderabadi Tamatar ka Kut
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
- In a dry pan over low-medium heat, dry roast the peanuts for 3-4 minutes until they are fragrant and lightly browned.
- Add the sesame seeds and continue to roast for another minute until they start to pop.
- Add the desiccated coconut and roast for 30 seconds more, stirring constantly to prevent burning.
- Remove the mixture from the heat and allow it to cool completely.
- Once cooled, transfer the roasted ingredients to a grinder. Add 1/4 cup of water and blend to a smooth, thick paste. Set aside.
Prepare the Curry Base (Tadka)
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add the mustard seeds and allow them to splutter completely.
- Add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until aromatic.
- Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the Tomatoes and Spices
- Add the finely chopped tomatoes to the pan along with turmeric powder, red chili powder, coriander powder, and salt.
- Mix everything well. Cover and cook for 8-10 minutes, stirring occasionally, until the tomatoes become soft and mushy, and you see oil separating from the masala at the edges.
- Add the prepared peanut-sesame-coconut paste to the pan. Sauté for 3-4 minutes, stirring continuously, until the paste is well-cooked and fragrant.
- Pour in 1.5 cups of hot water and add the grated jaggery. Stir thoroughly to combine all the ingredients.
Simmer and Finish
- Bring the curry to a gentle boil, then reduce the heat to low.
- Cover the pan and let it simmer for 10-12 minutes. The gravy will thicken, and a layer of oil will float on top, indicating it's cooked.
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let it rest for 5 minutes before serving. Serve hot with Hyderabadi biryani, bagara khana, or plain steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use ripe, red tomatoes for the best flavor and color.
- 2Roast the peanuts, sesame, and coconut on a low flame to prevent them from burning, which can make the curry bitter.
- 3Using hot water to make the gravy helps maintain the cooking temperature and improves the texture.
- 4The curry thickens as it cools. Adjust the consistency with a little hot water if it becomes too thick.
- 5For an authentic touch, use peanut oil or sesame oil for the tempering.
- 6The flavor of this curry deepens overnight. It's a great make-ahead dish.
Adapt it for your goals.
With Vegetables
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.
Tangier VersionTangier Version
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.
Creamier TextureCreamier Texture
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.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports overall health.
Source of Healthy Fats
Peanuts and sesame seeds provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Good for Bone Health
Sesame seeds are a good source of calcium and other minerals like magnesium and zinc, which are essential for maintaining strong and healthy bones.
Plant-Based Protein
The inclusion of peanuts makes this curry a good source of plant-based protein, which is important for muscle repair and growth.
Frequently asked questions
One serving (approximately 1 cup or 225g) of Hyderabadi Tamatar ka Kut contains around 250-300 calories, primarily from the oil, peanuts, and coconut.