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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash and dice the tomatoes into medium-sized chunks. Set them aside.

Step 2

Heat a dry pan over medium heat and lightly toast the peanuts until golden and aromatic. Set them aside and let them cool.

Step 3

In the same pan, dry roast the grated coconut until lightly golden. Remove and set aside.

Step 4

Using a blender, grind the roasted peanuts and coconut into a smooth paste with a little water. Keep the paste aside.

Step 5

In a deep pan or skillet, heat the oil over medium heat. Add mustard seeds and let them sputter.

Step 6

Add cumin seeds, curry leaves, and slit green chilies. Saute for 30 seconds.

Step 7

Add the chopped onions and cook until translucent, about 3-4 minutes.

Step 8

Stir in the ginger-garlic paste and cook until the raw smell dissipates, about 1 minute.

Step 9

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.

Step 10

Add the prepared peanut-coconut paste to the pan and mix thoroughly.

Step 11

Pour in 2 cups of water and stir to combine. Bring the mixture to a simmer.

Step 12

Season with salt to taste and add tamarind paste. Mix well and allow the curry to cook for 10-12 minutes, stirring occasionally.

Step 13

Sprinkle garam masala over the curry and mix it in.

Step 14

Garnish with fresh chopped cilantro before serving.

Step 15

Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	1242.3 grams (1242.3g)

Amount per serving	% Daily Value*
Calories	802

Total Fat 60.80g	78%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 2.10g
Cholesterol 0mg	0%
Sodium 2506mg	109%
Total Carbohydrate 60.00g	22%
Dietary Fiber 16.60g	59%
Total Sugars 32.10g
Protein 13.70g	27%

Vitamin D 0IU	0%
Calcium 251mg	19%
Iron 10mg	58%
Potassium 2039mg	43%

*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.

Source of Calories

Fat: 65.0%

Protein: 6.5%

Carbs: 28.5%