Tomato Salan
Indulge in the rich and tangy flavors of Tomato Salan, a delightful South Indian-inspired curry that pairs perfectly with steamed rice, roti, or naan. This recipe showcases the boldness of ripe tomatoes simmered in a creamy, spiced peanut and coconut paste, enhanced by the aromatic blend of mustard seeds, curry leaves, and warming spices like coriander, cumin, and garam masala. The addition of tamarind paste brings an irresistible tang, making this curry a symphony of sweet, sour, and savory notes. Ready in just 45 minutes, Tomato Salan is ideal for a hearty weeknight meal or as an exotic centerpiece for your next dinner gathering. Celebrate the authentic flavors of Indian cuisine with this wholesome and vibrant tomato curry!
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Recipe Information
Ingredients
- 4 medium Tomatoes
- 3 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 small Green chilies
- 1 medium Onions
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Peanuts
- 3 tablespoons Grated coconut
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Tamarind paste
- 2 cups Water
- 2 tablespoons Fresh cilantro
- 1 to taste Salt
Instructions
Wash and dice the tomatoes into medium-sized chunks. Set them aside.
Heat a dry pan over medium heat and lightly toast the peanuts until golden and aromatic. Set them aside and let them cool.
In the same pan, dry roast the grated coconut until lightly golden. Remove and set aside.
Using a blender, grind the roasted peanuts and coconut into a smooth paste with a little water. Keep the paste aside.
In a deep pan or skillet, heat the oil over medium heat. Add mustard seeds and let them sputter.
Add cumin seeds, curry leaves, and slit green chilies. Saute for 30 seconds.
Add the chopped onions and cook until translucent, about 3-4 minutes.
Stir in the ginger-garlic paste and cook until the raw smell dissipates, about 1 minute.
Add the diced tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and let the tomatoes soften for 7-8 minutes.
Add the prepared peanut-coconut paste to the pan and mix thoroughly.
Pour in 2 cups of water and stir to combine. Bring the mixture to a simmer.
Season with salt to taste and add tamarind paste. Mix well and allow the curry to cook for 10-12 minutes, stirring occasionally.
Sprinkle garam masala over the curry and mix it in.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
