Tamate Ka Kut: Authentic Hyderabadi Tomato Curry Recipe with Fresh Ingredients

Hyderabadi cuisine is known for its rich and flavourful dishes. One such dish is Tamate Ka Kut, a tomato curry that combines spices and eggs for a delightful meal. This curry is perfect for those who enjoy tangy and spicy flavours. It is a staple in many Hyderabadi households and can be served with rice or bread.

• 10 large ripe tomatoes, washed and quartered
• ⅓ cup besan (gram flour)
• 1½ tsp salt
• 1½ tsp red chilli powder
• 1 tsp roasted cumin seed powder
• 1 tsp roasted coriander seed powder
• 2 tbsp oil
• 1 tsp cumin seeds
• 8 curry leaves
• 2 whole garlic cloves, crushed
• 2 dried red chillies, split into two
• 1 cup fresh cilantro, finely chopped
• Fresh mint leaves
• 1 dollop heavy cream (optional)
• 4 hard-boiled eggs

• Saucepan
• Blender
• Sieve
• Frying pan

Procedure

1. Place the quartered tomatoes in a large non-stick saucepan over medium-low heat. Add a cup of water, mix, and cover with a lid. Cook until the tomatoes are soft, stirring occasionally. Let it cool.

2. Once cooled, transfer the tomatoes to a blender. Add the gram flour and blend until smooth. If using canned tomatoes, mix the gram flour directly with them.

3. Strain this mixture through a sieve back into the saucepan. Discard any seeds and skin left in the sieve. Add two cups of water and let it simmer.

4. Heat oil in a frying pan over medium heat. Add cumin seeds, red chillies, garlic, and curry leaves. Once they splutter, remove from heat and add to the tomato sauce in the saucepan.

5. Add cumin and coriander seed powder, red chilli powder, and salt to the sauce. Mix well. Bring to a boil and cook on medium-low heat until the raw smell of gram flour disappears.

6. Create light slits on all sides of the eggs without cutting deep into the yolk. Add them to the simmering tomato sauce. Cook for about 30 minutes, stirring occasionally.

7. Add chopped cilantro and mint just before serving.

8. Pour into a warm bowl and serve warm.

Nutritional Values