Tamatar Shorba is not a soup, it is a gravy which can aptly be combined with rice, parantha, dosa or work just as drink. It is a gravy which can easily be made in no time when you dont want to cook much and is tasty to eat.
For today’s breakfast I have combined it with Mattar Parantha, a combination my family likes.
- Big Tomato – 5 Nos.
- Thick Coconut Milk – 1 cup
- Garlic – 5 cloves, finely chopped
- Green Chili – 2 nos.
- Corn Flour – 1 tspn
- Whole Cumin – 1 tspn
- Curry Leaves – a sprig
- Black Pepper powder – 1 tsp
- Butter – ½ tbsp
- Salt – to taste
- Boil tomato in a bowl with little water for around 10-15 mins. Take care it should not get overcooked.
- Once boiled, let tomato cool down for few minutes. It’s necessary so that the hot tomato will not splutter on you when it will be grinded.
- Transfer tomato into a mixer and grind them into a thick fine paste.
- In a pan melt the butter on a low flame and then add cumin seeds and curry leaves.
- When they splutter add garlic and green chili. When garlic turns light brown add grinded tomato paste and coconut milk to it. Add salt to taste and black pepper.
- Meanwhile in a small bowl take corn flour and add a spoon or two of water to make
- paste. Pour this paste into the tomato gravy and let it cook till single boil.
- Note that tomato is not pressure cooked. Pressure cook will make them too soft, while boiling them in an open bowl will make them soft enough for our gravy.
- I have not sieved the grind-ed tomato paste because tomato skin will not come out as it comes out during pressure cooked tomato.
- Do not grind the tomato while they are very hot, they might come flying on you.
- You can use freshly grind-ed pepper powder which gives a unique flavor to the gravy.
Serve the shorba hot with Dosa, Parantha or Rice. You can garnish it by adding chopped coriander leaves on the top.