Tamatar ka kut
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A smooth, tangy tomato curry tempered with garlic and curry leaves and served topped with halved boiled eggs.
Region: Hyderabad, TelanganaOccasion: Everyday meals and weddingsTime: 35 minServes: 4Eggetarian
Ingredients
- 6 ripe tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder, ½ tsp turmeric
- 1 tbsp besan (gram flour)
- 1 tbsp sesame seeds, roasted and ground
- For tempering: 2 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin, 3 dry red chillies, 6 garlic cloves, a sprig of curry leaves
- 4 hard-boiled eggs, halved
- Coriander leaves, salt to taste
Method
- Cook the tomatoes with 1 cup water, ginger-garlic paste, turmeric and chilli powder until soft. Blend and strain into a smooth purée.
- Mix the besan and ground sesame with a little water and stir into the purée with salt.
- Simmer for 10 minutes, stirring, until it thickens slightly.
- Heat oil and add mustard, cumin, red chillies, garlic and curry leaves. Pour this over the kut.
- Place the boiled eggs on top, garnish with coriander, and serve with rice or khichdi.
History
Tamatar ka kut is a simple Deccani tomato curry, thickened with gram flour and ground sesame, from Hyderabad's home kitchens.
Significance
Tamatar ka kut is a homely dish but also appears on Hyderabadi wedding menus as a lighter side.