Tomato Dhaniya Shorba
The sourness of tomatoes and the freshness of peppers! A superb soup that awakens the stomach and intestines with spices
Description
A light soup tightening a ripe tomato umami base with massive fresh coriander (Dhaniya/Cilantro), cumin, and black pepper.
Restaurants serving Tomato Dhaniya Shorba
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ripe tomatoes
- Fresh coriander(Cilantro)
- Garlic
- Ginger
- Cumin seeds
- Black pepper
- Ghee
Instructions
- Heat Ghee (or oil) in a pot, fry cumin seeds, black peppercorns, minced garlic-ginger to release aroma.
- Add chopped ripe tomatoes and cilantro 'stems', stir-fry-simmer firmly until tomatoes crumble to a paste.
- Pour water, simmer ~
- mins, adjust salt. Strain smoothly, scatter massive fresh cilantro leaves at the end to finish.
Learn more Spice, substitutes, tips
Key spices
Intense cooling cilantro and black pepper stimulation
Substitutes at Japanese supermarkets
Tomato juice (use instead of water/tomatoes for quick cooking)
Pairing
Papad、Samosa
Trivia
[Trend] 'Shorba' is Middle Eastern-derived soup, 'Dhaniya' is cilantro. In a full Indian course (Thali etc.), an optimal refreshing soup served before rich curries as a 'warm-up for the stomach/intestines'.
Eating tips & etiquette
[Unique Eating] Before eating the main curry, warm the stomach as an appetizer soup, exploding your appetite with spice stimulation!
Allergen
Dairy (from Ghee)