Barbooth or barboot is a traditional tomato based curry recipe that is often prepared in the north arcot district of Tamil Nadu and is served with moong dal khichdi. The combination of khichdi and barboot tastes delicious and is often served for lunch. The main thing that distinguishes this recipe is that it uses plenty of tomatoes and does not require ginger garlic paste that is quintessential for preparing most Indian curries.


6 large tomatoes cut into 4 each pieces each and deseeded
1 tsp red chilli powder
1 tsp salt
4 eggs
4 tbsp oil
1 medium sized onion thinly sliced
1 tsp mustard seeds
10 to 12 curry leaves
1 green chilli cut into 2 
1 lemon sized ball of tamarind
a handful of coriander leaves

  • Boil the eggs in sufficient water for 15 to 20 minutes, allow them to cool, remove the egg shells and keep ready.
  • While the eggs are getting boiled, heat another pan, add the tomatoes, red chilli powder and salt.
  • Add 3 to 4 cups water to this and cook the tomatoes as well for 15 to 20 minutes.
  • Allow it to cool down and grind the tomatoes to a paste in a mixer grinder.
  • Extract the pulp from tamarind and keep ready.
  • Heat oil in a pan, add mustard seeds and allow them to sputter.
  • Then add the onions, curry leaves and green chillies.
  • Saute till the onions turn golden and add ¼ tsp red chilli powder.
  • Next add the tamarind pulp, coriander leaves and the pureed tomatoes and bring to a boil.
  • Close a lid and cook for 5 to 10 minutes in low flame..
  • Check for taste, add salt if necessary and then add the boiled eggs.
  • Switch off the gas, transfer to a serving bowl and garnish with coriander leaves.
  • Serve hot.

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