Fresh Tomatoes in Curd

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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  • 6 firm ripe tomatoes
  • 2 cups - fresh curd, beaten
  • 1.5 cups - kabuli channa, boiled(1/2 cup when dry)
  • 2 tbsp - channa dal
  • 1 tsp - ginger, grated
  • 1 tsp - mint leaves,finely chopped
  • 1 tbsp - coriander leaves, finely chopped
  • 1/2 tsp - garam masala powder
  • 1.5 tsp - red chilli powder
  • 1 tbsp - sugar, powdered
  • 1 tbsp - cumin seeds, crushed
  • salt to taste
  • 2 tbsp - tamarind chutney

How to Make Fresh Tomatoes in Curd

  • Quarter tomatoes and remove insides carefully.
  • Beat curd, add 1/2 cumin, salt to taste, 1/2 sugar, keep aside.
  • Keep the quartered tomato boats aside.
  • Pressure cook channa and dal till soft.
  • Drain and mash coarsely.
  • Add garam masala, red chilli, 1/2 sugar, cumin, salt, mint, ginger.
  • Heat in a heavy pan, stirring continuously, till a soft lump is formed.
  • Adjust seasoning and salt if required.
  • Fill each tomato quarter with this mixture, pressing down gently into hollow.
  • Arrange side by side in a shallow dish.
  • Pour seasoned curd over the quarters to cover all.
  • Drizzle tamarind chutney over it, and sprinkle a few pinches of red chilli powder.
  • Garnish by sprinkling chopped coriander leaves.
  • Serve immediately, as a snack or a salad.