Tomato (टमाटर)
Tomatoes brought a revolution to Indian cuisine with their bright acidity and vibrant red color. They are the primary souring agent in modern Indian gravies, perfectly balancing the heat of regional spices. Whether pureed into a smooth sauce, finely chopped, or sun-dried, they add a magnificent tangy depth to dals and curries. In South India, they are essential for making comforting 'Rasam' and aromatic 'Tomato Rice.' Their high moisture content helps in softening tougher ingredients like meats and pulses during the slow-cooking process. A well-cooked tomato-onion 'Bhuna Masala' is the secret foundation behind most restaurant-style Indian dishes. Beyond curries, they are used in fresh 'Kachumber' salads and spicy chutneys. They are also widely used to make 'Achars' and sweet-tangy relishes. Tomatoes act as a natural colorant, giving Indian food its iconic rich appearance.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
18 kcal
Protein
0.9g
Fat
0.2g
Carbs
3.9g
Fiber
1.2g
Vitamins
Vitamin C, Vitamin K, Potassium, Lycopene
Cooking Tips
- • Cook tomatoes until the oil starts to separate from the sides of the pan for a gravy base.
- • Add a tiny pinch of sugar to tomato-based dishes to balance their natural acidity perfectly.
- • If using canned tomatoes, cook them for a longer time to remove the metallic aftertaste and build deep flavor.
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