Tamatar aur Dhaniya ka Shorba

It is quite chilly these days and I am constantly in search of something warm to sip on. After endless cups of tea, masala chai, green tea and coffee, I realize that I still need something more and in greater quantity. And the first thing that comes to my mind is a humongous bowl of steaming soup. Whether homemade or straight from a packet, I love my soup when I am on a diet or whenever the mercury takes a drop. And that kind of translates into every other day as it is 'de rigueur' given the fashionably thin folks of Bangalore and the balmy weather of this city.

This is my current favorite and I keep making it at home or ordering it at restaurants. As is the custom at my home (however silly it may sound), it must be done to death before I move on to the next 'Big' thing.

Read on for the recipe -

















Preparation Time - 20 mins

Ingredients -


  • 5-6 medium sized tomatoes
  • 4-5 tbsp chopped coriander stems
  • 1/2 tsp cumin seeds
  • 1-2 dry red chili
  • 1 bay leaf
  • 2-3 cloves
  • 1 inch cinnamon stick
  • 9-10 peppercorns
  • 1 1/2 tsp oil
  • 2 tsp freshly chopped cilantro
  • freshly ground pepper for garnishing
  • 1 tsp sugar (optional)
  • salt to taste


Preparation - Chop the tomatoes into small pieces.

Thoroughly clean the coriander stems to remove any sand or mud .

Cooking - Heat the oil in a pressure cooker. Add the red chili, bay leaf, cloves, peppercorns and cinnamon. Saute for 20 seconds before throwing in the coriander stems. Fry for a minute before adding the tomato pieces.

Add 3-4 cups water and salt to taste. Close lid and cook for 3-4 whistles.

Allow steam to escape before opening the lid. Take a hand blender and puree the tomatoes.

Pass through a strainer.

Transfer to a saucepan and place on the flame. Add the sugar and adjust salt if needed. Bring to a boil.

Pour into bowls and garnish with cilantro and freshly ground pepper .

Serve immediately.

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