Thursday, March 12, 2015

Chettinad Tomato soup

Chettinad refers to the southern part of Tamil Nadu, India. Chettinad cuisine is one of the spiciest and aromatic cuisine of India. I gathered information from a couple of food blogs regarding this soup and have presented my own 'no onion no garlic' version.

Tomatoes, ripe- 2
green chilli - 1
toor dal- 1tablespoon
Mung dal- 1 tablespoon
curry leaves- a string
fennel seeds- 1 teaspoon
cumin seeds- 1 teaspoon
black pepper, whole- 1 teaspoon
bay leaf- 2
cinnamon stick- 1
turmeric powder- a pinch
asafoetida- a pinch
salt to taste
corriander leaves- to garnish

Heat some oil in a pressure cooker. Add cumin seeds, fennel seeds, black pepper, cinnamon sticks, bay leaf .

When the cumin cracks, add green chilli, chopped tomatoes, toor & mung dal, asafoetida, tumeric powder, curry leaves and saute them for a minute.

 Add salt and 2 cups of water and steam them for atleast 3 whistles.

 Turn off the heat and wait until the pressure releases.

Then pour them in a strainer and strain them to get a clear soup.

If possibble, squeeze out the tomatoes and dal by handor a potato masher.

Garnish the spicy clear soup with corriander leaves .

Add black pepper powser if required.

Serve hot.

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