Recipes
Name
of the recipe - Tomato soup
Ingredients
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3 good-sized tomatoes
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4 cups water
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1 tablespoon unsweetened, shredded
coconut
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1½-inch piece of fresh ginger,
peeled and chopped fine
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1 clove garlic, peeled and chopped
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1 small handful fresh cilantro leaves
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½ cup water
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2-table spoon ghee
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1-tablespoon black mustered seed
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1-teaspoon cumin seeds
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4 curry leaves, fresh or dried
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¼ teaspoon cinnamon
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½ teaspoon salt
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½ cup water
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1-tablespoon jaggary or other
sweetener
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Method of Preparation
Wash the whole tomatoes and put them in a
soup pot with the 4 cups of water. Cover and cook until the
tomatoes are tender and the skins pull off easily. Let the
tomatoes cool down a little. Remove and discard the skins. Pour
the tomatoes and the cooking water into a blender and blend
until smooth. Remove from Blender. Now add to the blender the
coconut, ginger, garlic, chili and cilantro with the ½ cup
water. Blend until liquefied. Heat a soup pot on medium and add
the ghee, cumin seeds, and mustered seeds and curry leaves. Stir
until the seeds pop, then add the blended coconut mixture. Cook
for a moment then pour in the blended tomatoes, cinnamon, salt,
sugar and last ½ cup water. Bring to a boil, cover and turn off
the heat.
Note
Due to its sour and heating quality, this may aggravate pitta,
so it should not be eaten more then once or twice a week.
Tomatoes by themselves disturb the tridoshic balance, but as
prepared in this recipe are tridoshic. This soup is digestive,
laxative and calms vata and pitta. Tomatoes are a number of the
nightshade family. People with Kidney stones, gallstones and
gout should not eat tomatoes or other nightshades.
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