Friday was a beautiful monsoon day… It was raining since the night… Even at 9 in the morning, the sky was dark. So I decided that the weekend has come early onJ. I had a craving for poori bhaji and while I usually stay away from deep frying in my kitchen, that day the weather demanded an exception. After a fruit breakfast we had a heavy masala poori and potato bhaji brunch. Evening snack was again the leftover pooris from brunch with tea. It was still raining in the night and it was getting a little colder. A perfect setting for a hot soup, a warm throw and a cuddle. And I didn’t want anything complicated. Tarla Dalal’s Indian version of tomato soup or rather tamatar ka shorba provided the perfect recipe:). Tangy, tasty, warm and cosy!
Tamatar Ka Shorba/ Tomato Soup Indian Style!
Preparation Time: 5 mins| Cooking Time: 10 mins| Serves: 2
1 tsp Bengal gram flour (besan)
6-8 tomatoes, roughly chopped
5-6 curry leaves (Kadi Patta)
2 tsp Kashmiri red chilli powder
Salt to taste
1 tsp sugar
Juice of half lime
1 tsp ghee
½ tsp mustard seeds (rai/sarson)
½ tsp cumin seeds (zeera)
1 tbsp chopped coriander
- Mix besan in half a cup of water. Mix well and keep aside.
- Boil 1 cup of water in a deep sauce pan, add the chopped tomatoes and cook covered for 5 minutes.
- Remove from heat and let it cool for some time. Add curry leaves and chilli powder. Blend the mixture to a smooth puree. I simply use a hand blender in the pan itself.
- In using a separate mixer, transfer the puree back to the same pan and bring to a boil.
- Add the besan mixture, salt, sugar, lemon juice and half the chopped coriander to the pureed mixture. Mix well and simmer for 3-4 minutes. Strain in the serving bowl. Keep aside.
- Heat ghee in another pan and add mustard seeds and cumin seeds.
- When the seeds crackle, add the tempering to the tomato shorba and mix well.
- Garnish with remaining coriander and serve hot.