Just the thing for a cold wintry night. Here is a wonderfully easy recipe for traditional Indian tomato soup. It is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams a
INGREDIENTS (for 4 servings):
- 4 large ripe tomatoes
- 1/2 cup water
- 2 cloves garlic
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon mustard seed
- 6 leaves fresh curry
- 1 cup water
- 2 teaspoons white sugar
- 1 teaspoon paprika
- salt to taste
- 2 tablespoons chopped fresh cilantro
Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.