Hyderabad is famous for their biryani. The majestic rice dish is always garnished beautifully with mixed nuts, fried onions, and other garnishes. It is often eaten with either a side of spicy Mirchi ka Salan (curried chili peppers) and complemented by the crunch of this onion and roasted tomato relish.

Tamatarwale Piaz- Hyderabadi Tomato Onion Relish

This relish is easy to make and takes very little time. It adds a wonderful crunch to Indian rice dishes like biryanis, pilaus, and tamarind rice, as well as pilafs and spicy rice dishes from around the world.

5 from 1 vote

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Course: Condiment

Cuisine: Indian, South Indian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Medium bowl
Colander

Ingredients

2 medium Red onions
1 large Ripe tomato
1 pinch Salt

Instructions

Preheat oven to 500°F (260°C). Peel 2 red onions, cut in half, and slice off the ends. Slice each half into thin ⅛-inch slices. Separate shreds into a colander and rinse several times, gently squeezing between rinses. Transfer to a bowl.
Wash 1 ripe tomato, wipe dry, and rub with a little oil. Place tomato on a tray and bake for 15 minutes. The tomato should be fully cooked and very soft with the skin cracked and charred. Let the tomato get cool enough to handle and then peel. Move skinless tomato to a serving dish and mash tomato to a lumpy mass with a fork or potato masher. Add onions and mix together thoroughly. Season with salt.