Tamatar Dhaniya Shorba

About Tamatar Dhaniya Shorba

Ingredients

• Medium tomatoes, chopped 4
• Fresh coriander leaves, chopped 2 tbsps
• Bay leaf 1
• Black peppercorns 1 tsp
• Garlic, crushed 1 tsp
• Salt to taste
• Low fat cream 2 tbsps

How to Make Tamatar Dhaniya Shorba (Stepwise Photos)

Method

1. Heat 2 cups of water in a deep non-stick pan, add bay leaf, black peppercorns and garlic and mix.
2. Add tomatoes, salt and coriander leaves and mix well. Cover and cook till tomatoes become soft.
3. Remove the soup from heat and let it cool for a few minutes.
4. Transfer into a blender jar and blend into a smooth puree. Strain into a bowl and then return it to the same pan and cook on medium heat, stirring at regular intervals, till the mixture thickens.
5. Pour into individual soup bowls and serve piping hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps