TOMATO SHORBA

Shorbas were made popular by the princes and maharajas in India. The tamatar dhania shorba is a Punjabi’s version of the ever popular tomato soup.Tomato Shorba – Fresh coriander flavoured is a very easy recipe. Why this recipe is called Tomato Shorba and not just tomato soup??? Well tamatar ka sorba or tomato shorba is a thick and spicy version of either a vegetable or meat gravy which has a soup like consistency. This soup is pretty easy to make and is ready in just about 30 miuntes. Warm up your winter evening with a bowl of freshly made tamatar ka shorba- spicy flavoursome Indian tomato soup. This is a tangy soup made from tomatoes, mildly spiced with cumin seeds and green chillies. Besan [gram flour] is used as a thickening agent for the shorba. The curry leaves, mustard seeds and cumin seeds impart a deliciously Indian flavour and the sugar helps restrain the tanginess of the tomatoes.  

INGREDIENTS:

1 teaspoon Besan [gram flour]

10-12 Tomato, roughly chopped

3-4 sprigs Curry Leaves

½ tablespoon Chilli Powder

Salt to taste

2 teaspoon Sugar

2 teaspoon Lemon Juice

1 tablespoon  Clarified Butter [ghee]

1 teaspoon Mustard Seeds

1 tesapoon Cumin Seeds

1

For garnish:

Coriander leaves

METHOD:

STEP 1 – Combine the besan with 1 cup of water. Mix well and keep aside.

STEP 2 – Boil 2 cups of water in a deep non-stick pan. Add the tomatoes and cook for 3-4 minutes. Do not strain.

STEP 3 – Cool slightly, add curry leaves, chilli powder and blend in a mixer to a smooth puree.

STEP 4 – Transfer the puree to a deep non-stick pan and bring to boil.

STEP 5 – Add the besan mixture,

salt,

sugar

and lemon juice, mix well and simmer for 3-4 minutes. Keep aside.

STEP 6 – Heat the ghee in a small pan and add cumin- mustard seeds.

When they crackle, add the tempering to the tomato shorba and mix well.

STEP 7 – Serve immediately garnish with coriander.

Serve hot tomato shorba on a chilly evening.