Fresh Tomato in Curd

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 7-8 - firm ripe tomatoes
  • 200 gm - Kabuli channa (soaked overnight)
  • 3 tbsp - gram dal channa dal
  • 2 tbsp - mix spices (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.)
  • 1 tsp - cumin powder
  • 1 tbsp - channa masala
  • 1/4 tsp - cinnamon-clove powder
  • 2 tbsp - ground sugar
  • 1/2 tsp - black salt powder
  • salt to taste
  • 1/2 tsp - red chilli powder
  • 1.5 cups - freshly tied beaten curd
  • 1 tbsp - coriander, finely chopped
  • 2 tbsp - tamarind chutney

How to Make Fresh Tomato in Curd

  • Pressure cook Kabuli channa, dal and salt to taste, till very soft.
  • Drain excess water and keep aside.
  • Cut cap-like tops off the tomatoes and keep aside. Remove pulp carefully.
  • Add pulp to the boiled channa.
  • Mash coarsely. Then add all mix masalas, salt to taste, channa masala and cinnamon-clove powder.
  • Boil further till a soft lump is formed and water has evaporated.
  • Stuff the tomatoes with this mixture.
  • Secure tops with a toothpick.
  • Microwave for 1 minute.
  • Cool and chill in a refrigerator.
  • Meanwhile, beat the curd till smooth.
  • Add sugar, salt and chill.
  • Just before serving, transfer tomatoes straight up to a shallow bowl.
  • Remove toothpicks. Pour beaten curd all over them.
  • Sprinkle cumin powder, red chilli powder and salt.
  • Garnish with coriander and tamarind chutney.