Tameta Kothmir nu Shorbo

Tameta Kothmir nu Shorbo Recipe - Savory Indian Vegetarian Soup

Region / culture: India | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Tameta Kothmir nu Shorbo is a traditional Parsi soup made with tomatoes and coriander leaves. This flavorful and aromatic soup is perfect for a light and healthy meal.

History

This recipe has been passed down through generations in Parsi households. It is a popular dish in the Parsi community and is often served during special occasions and festivals.

Ingredients

100 g of tomatoes
75 g of coriander leaves
10 ml of lemon juice
5 g of sugar
10 g of tomato ketchup
3 g of chopped garlic
15 g of ginger-garlic paste
10 g of white pepper powder
10 g of whole coriander
salt to taste
10 g of butter

How to prepare

Cook the tomatoes and coriander leaves in 300 ml of water until the tomatoes dissolve.
Strain the mixture, grind the solids left over after straining, and add them back to the mixture.
Heat ghee in a pan.
Add the chopped garlic and then the ginger-garlic paste, stir for a while, and pour in the stock.
Add all the masalas and cook for some time.
Strain the mixture again and serve hot, garnished with coriander leaves.

Variations

Add some chopped vegetables like carrots and bell peppers for added texture and flavor.
For a spicy kick, add some chopped green chilies or red chili powder.

Cooking Tips & Tricks

Make sure to cook the tomatoes and coriander leaves until the tomatoes dissolve to extract maximum flavor.

- Straining the mixture and grinding the solids before adding them back to the soup helps to enhance the texture and flavor.

- Garnish the soup with fresh coriander leaves for a burst of freshness.

Serving Suggestions

Serve Tameta Kothmir nu Shorbo hot with some crusty bread or steamed rice for a complete meal.

Cooking Techniques

Cooking the tomatoes and coriander leaves until they dissolve helps to extract maximum flavor.

- Straining the mixture and grinding the solids before adding them back to the soup helps to enhance the texture and flavor.

Ingredient Substitutions

You can use vegetable oil instead of butter for a vegan version of this soup.

- If you don't have fresh coriander leaves, you can use dried coriander powder instead.

Make Ahead Tips

You can prepare the soup in advance and reheat it before serving. It tastes even better the next day as the flavors have had time to develop.

Presentation Ideas

Garnish the soup with a swirl of cream or a sprinkle of fresh coriander leaves for an elegant presentation.

Pairing Recommendations

Tameta Kothmir nu Shorbo pairs well with a side of garlic bread or a simple salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 100 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

This soup is rich in Vitamin C, Vitamin K, and potassium.

Alergens

This recipe contains dairy (butter) and may not be suitable for individuals with dairy allergies.

Summary

Tameta Kothmir nu Shorbo is a low-calorie soup that is rich in vitamins and minerals. It is a healthy and nutritious option for a light meal.

Summary

Tameta Kothmir nu Shorbo is a delicious and nutritious Parsi soup made with tomatoes and coriander leaves. This flavorful soup is perfect for a light and healthy meal, and is sure to become a family favorite.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Tameta Kothmir nu Shorbo. It was a hot summer day in the bustling streets of Mumbai, India. I had been exploring the local markets, searching for new ingredients to add to my culinary repertoire. As I meandered through the narrow alleyways, the scent of spices and herbs filled the air, enticing me to discover something new.

I had always been fascinated by the rich and diverse flavors of Indian cuisine, and I was eager to learn more about the traditional dishes of this vibrant country. As I browsed through the colorful stalls, a friendly vendor caught my eye. He was selling a variety of fresh herbs and vegetables, including plump red tomatoes and fragrant cilantro. Intrigued, I struck up a conversation with him, asking about the different ingredients and their uses in Indian cooking.

The vendor smiled warmly and began to share his knowledge with me, explaining the significance of each ingredient and how they came together to create a harmonious balance of flavors. He told me about Tameta Kothmir nu Shorbo, a traditional Gujarati soup made with tomatoes and cilantro, infused with a blend of spices that tantalized the taste buds.

Intrigued by the description of this flavorful dish, I asked the vendor if he could share the recipe with me. His eyes twinkled with delight as he nodded, reaching into a pocket of his tattered apron to produce a crumpled piece of paper. He handed it to me with a smile, urging me to give it a try and experience the magic of Tameta Kothmir nu Shorbo for myself.

I eagerly thanked the vendor and made my way back to my tiny kitchen, filled with excitement to recreate the flavors of India in my own home. I carefully read through the recipe, taking note of the precise measurements and steps required to make the soup. I gathered all the ingredients, chopping the tomatoes and cilantro with precision, savoring the fresh aromas that filled the air.

As the soup simmered on the stove, the fragrant spices mingling with the tangy tomatoes and earthy cilantro, I knew I had stumbled upon something truly special. The flavors danced on my taste buds, transporting me to the bustling streets of Mumbai, where the vendor had first shared this recipe with me.

From that day on, Tameta Kothmir nu Shorbo became a staple in my culinary repertoire, a dish that never failed to impress my family and friends. I made it for special occasions and casual gatherings, each time receiving rave reviews and requests for the recipe.

Over the years, I continued to experiment with different variations of the soup, adding my own personal touch to the traditional recipe. I shared it with friends and neighbors, passing on the flavors of India to those around me, just as the vendor had done for me that hot summer day in Mumbai.

As I look back on that fateful encounter, I am filled with gratitude for the kind vendor who shared his knowledge and passion for Indian cuisine with me. His generosity and warmth sparked a love for cooking in me that has only grown stronger over the years.

And so, whenever I make Tameta Kothmir nu Shorbo, I am reminded of that serendipitous moment in the bustling streets of Mumbai, where a simple recipe became a cherished part of my culinary journey. It is a dish that holds a special place in my heart, a reminder of the power of food to connect us to different cultures and traditions, and to create lasting memories that will be cherished for years to come.