Tamaton ka Kut

Tamaton Ka Kut (Tamaton is the plural of Tamatar) (Tamatar(singular) is Urdu word for Tomato) is an another classic Hyderabadi dish. I love the rich red colour of this sauce. Who wouldnt like to have a yummy subtly spiced tomato sauce along with pulaos and biryanis.

Tomatoes, with their juicy subtle sweetness enhance the flavor of most of the dishes. I consider tomatoes as one of the most essential ingredients in Indian cooking, next to onions.

I like to have Tamaton Ka Kut a little bit thick in consistency, not too thick though. I do not add too many spices to this dish, and like to have it only along with cumin and coriander seed powders as the main added spices.

Tamaton Ka Kut – Rich Tomato Saucy Curry
Serves: 6-8

Ingredients:

Tomatoes – 10, large, red and ripe, washed and quartered (or) Canned ground/crushed tomatoes – 596 ml
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pod/Lahsun –  2, whole, crushed
Dried Red Chillies – 2, each split into two
Fresh Cilantro/Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Heavy Cream – a dollop(optional)
Hard boiled Eggs – 4

Tamaton Ka Kut – Rich Tomato Saucy Curry

Method:

  • Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled, pour into a blender container and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well.
  • Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
  • Pour oil into a small frying pan at medium heat and throw in the cumin seeds, whole red chillies, garlic pod and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
  • Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
  • Take the eggs and make light slits on the egg on all 4 sides of it making sure the slits are not deep into the yolk, just on the surface. Add these to the simmering tomato sauce. Cook the tomato sauce until the raw smell of the gram flour is gone, about 30 minutes. Keep stirring it occasionally.
  • Once it is cooked, just before you serve, stir in the chopped cilantro and mint. Pour it into a warm bowl. Drop in a dollop of heavy cream and serve it warm.

Note: For a good dark red colour, add a few tablespoons of canned Tomato paste.

Suggested Accompaniments: It is uaually devoured along with Chinese Fried Rice, Vegetable Biryani or Pulaos as a side dish. WE use this sauce to wet rice when we have it.

Luv,
Mona

17 thoughts on “Tamaton ka Kut

  1. Can I use Tomato Sauce can instead of crushed Tomatoes?

    Sidika, i have never used tomato sauce, and i recommend you use crushed tomatoes.

  2. Salam Mona,

    I had a question about the boiled eggs…will they burst if you simmer them for 30 minutes?

    WaAlaiKumAsSalaam Shahnaz, boiled eggs will not burst if simmered for 30 minutes.

  3. hi there! can we add roasted besan then we don’t need to worry abt it rawness at the end n also the curry wil cook faster. thx

    Farah, yes, you sure can.

  4. Assalamualaikum I liked your site very much because it helps lots of people who like to eat a particular dish but they don’t know how to cook it it is the best website to get all the information about Hyderabadi recipes. As we are students we use to cook our own food, we always search internet for some dishes but after finding your site we are enjoying a lot by preparing hyderabadi dishes last time we tried dahi ki kadi it came good thank you very much for posting all these things

  5. hi! LIKED UR RECIPE .i am a hyd’badi too! my mother uses fresh coconut milk to thicken tomato kut and not besan.It also reduces the tanginess a bit and adds a lot of flavour.

  6. Love this recipe. I make a few versions of curried tomato sauce. Yours I will have to try. I can just imagine how tasty it would be with eggs! Thanks for this recipe.

  7. Asak mona,was waiting for a new recipe from ur side, 😀
    Tomatoes really rule the kitchen ,dont u think so??This dish is always served in my house as a side to chinese fried rice…….love it!

    Wa-Alaikum-AsSalaam Amna. Yes, I totally agree with you, and dont forget Onions, both Tomatoes and onions are essential, especially in our Hyderabadi kitchens. Need lots and lots of them. And as i said, Tamate Ka Kut along with Chinese Fried Rice is a regular combo in my house too… ~Mona

  8. Mona,
    never heard of it.I think it is like tomato RASAM , right ?

    Pooja, Tomato Rasam and Sambar are both way too much thin in consistency compared to Tamate Ka Kut. Tamate is Kut is thicked in consistency with the addition of besan, and rich in flavors. ~Mona

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