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Tomato with Curry Leaves Soup


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Ingredients

2 portion(s)

Soup

  • 4 Large Tomatoes
  • 2-3 sprigs Curry Leaves
  • 1 teaspoon cumin seeds
  • 20 g oil
  • 2 cloves garlic
  • 1 teaspoon Red Chilly Powder/Sweet Paprika/Keen's Curry Powder
  • 1/2 teaspoon sugar
  • 1/2 tablespoon TM Vege Stock Paste
  • 250 g water
  • pepper
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Recipe's preparation

  1. 1. Chop Garlic : 2-3 seconds, Speed 5-6

    2. Place oil and curry leaves. Saute 2min, 100deg, speed 1-2.

    3. Add cumin seeds, saute 2min, 100 deg, speed 1-2

    4. Add the rest of ingredients except pepper. Cook for 15 min, Varoma, speed 1-2. Blend by slowly turning from Speed 1-8, for about 20-30 seconds.

    5. Season with pepper. Garnish with extra curry leaves, if available. (you can eat the curry leaves - They are much valued as an anti-diabetic,[2] antioxidant,[3] antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. They also contain iron. Source : wikipedia)

     

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Accessories you need

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Tip

Tastes alot like Rasam, but has a thick consistency of tomatoes.

 

This recipe is a convert from this recipe : //www.journeykitchen.com/2011/08/tomato-curry-leaves-soup.html


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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