Tomato Cut Recipe
Tomato cut is a traditional Hyderabadi, saucy, spicy and sour side dish eaten with rice dishes but I enjoy it with roti as well.
I was never a fan of tomato cut until I got married and ate the tomato cut my mother- in- law made. She cooked it with fresh tomatoes and it was slightly sweet, spicy and sour and I loved it.
My recipe is made with tomato paste which makes it quicker and easier than using fresh tomatoes. It's all about balancing red chili, sugar and tamarind. My measurements are approximate so feel free to taste and tweak.
Tomato cut is traditionally served with boiled eggs. I like to keep them on the side for whoever wants them. I always freeze some tomato cut in portions so I have it on hand, especially when I make biryani. It lasts in the fridge for several days and I like to eat it cold but you can eat it room temperature or hot.
This is a unique, lip smacking dish that you will love!
Tomato Cut Recipe
1 cup tomato paste
5 cups water
1 teaspoon turmeric powder
1 1/2 teaspoons salt or to1 taste
2 teaspoons red chili powder or to taste
2 tablespoons sugar or to taste
2 tablespoons dry coconut, roasted and ground to a fine powder
2 tablespoons sesame seeds, roasted and ground to a fine powder
2 teaspoons coriander seeds, roasted and ground to a fine powder
1/2 teaspoon nigella seeds, roasted and ground to a fine powder
1/2 teaspoon fenugreek seeds, roasted and ground to a fine powder
1/2 teaspoon black mustard seeds, roasted and ground to a fine powder
3 tablespoons gram flour, roasted until light brown
1/2 cup thick tamarind pulp or to taste
For the Tempering
1/4 cup oil
3 garlic cloves, peeled and sliced
5-6 whole red chilies
1 1/2 teaspoons cumin seeds
A handful of curry leaves
In a medium pot, whisk the tomato paste, water, turmeric, salt, red chili powder, sugar, coconut powder, sesame powder, coriander powder, nigella powder, fenugreek powder and mustard powder.
Cook on medium heat for 1 hour, stirring occasionally.
In a bowl, whisk gram flour, tamarind pulp and water to a smooth paste.
Add paste to tomato cut and whisk until smooth. Tomato cut will start to thicken.
Cook on medium heat for 1/2 hour, stirring occasionally.
Strain the tomato cut through a fine seive to take out any bits of coconut, sesame seeds and gram flour. Pour back into pot.
Taste and add more salt, red chili powder, sugar or tamarind paste, if you like.
In a frypan, heat oil and add garlic slices and dry red chilies. After 1 minute, add cumin seeds and stir or gently shake frypan. Add curry leaves and pour over tomato cut.
Serve hot, room temperature or cold.
Tips and Bits
Keep a careful eye on the coconut, sesame seeds and gram flour while roasting as they can easily burn.
Allow coconut and sesame seeds to cool completely before grinding to fine powder.
I usually roast coriander seeds, nigella seeds and fenugreek seeds and mustard seeds together, cool and grind to a fine powder then add to tomato cut.
I prefer to freeze tomato cut without tempering. I temper defrosted tomato cut right before serving.
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