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Ingredientes
- 10 med tomatoes
- 1 Tbsp. sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 16 x curry leaves
- 1 tsp celery seeds
- 1 tsp sugar hit
- 2 Tbsp. coriander leaves minced finely
Direcciones
- Blanch the tomatoes in boiling water remove skins and liquidise to a thick puree.
- Heat the oil in a pan and add in the mustard seeds.
- When they pop add in the cumin seeds and the curry leaves.
- Stir once and add in the celery seedsAfter one more stir pour the tomato puree into this spice mix.
- Add in the sugar and salt dilute with 300ml of water and bring to the boil.
- Simmer till blended about 5 min and remove from the heat.
- Serve warm sprinkled with fresh coriander leaves.
- This recipe is from the south and can be served as a soup before the main meal.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 42 | 44% |
| Total Fat 4.88g | 6% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 717mg | 20% |
| Total Carbs 13.07g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 7.43g | 5% |
| Protein 3.16g | 5% |
