This soup has fond memories attached to it as I was served this soup by my Mother in law the first time I was invited for lunch after my engagement. It is a fragrant soup which needs no accompaniment of croutons or bread.
Ingredients :
7 large sour variety of tomatoes
Sugar
Salt
1 tsp of Jeera/Cumin seeds
1 sprig Curry leaves finely chopped
1/2 tsp pepper powder or as required
1 tbsp Ghee
Coriander leaves
Method:
Pressure cook the tomatoes. Remove and discard the skin. Run the tomatoes through a blender. Pour the puree into a pot and add equal amount of water to thin it down. Add salt, sugar and pepper powder as per requirement and bring to a boil. Heat a pan. Add Ghee and after it heats up drop in the cumin seeds. Allow them to crackle. Drop in the finely chopped curry leaves. Toss. Drop the seasoning into the boiling soup. Allow to simmer on an extremely gentle flame for 2-3 minutes. Strain. Serve hot garnished with coriander leaves.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This soup is excellent! exactly like my dear friend from Pondicherry makes! For company she always clarifies it in the end with egg whites. I think I’ll try that next. My only complaint? I didn’t triple the recipe! I wanted so much more of this wonderful soup.