Easy Vegetarian recipe for Warm Tomato Mint Soup. Best home remedy when sick with cold, fever or headache. Also aids in digestion.
This is my fathers secret tomato mint soup. Its a staple at my house. The mint leaves add so much warmth to the Tomato Mint Soup and it feels so light on the stomach. This is an excellent home remedy Tomato Mint Soup when you are sick. Tomato Mint Soup clears up the blocked nostrils in no time. The addition of mint also aids in digestion. I used to get super excited when I was young seeing this Tomato Mint Soup made. I was given the task of tying the mint leaves together with a cotton thread and then the mint was simmered in the soup along with the thread. Somehow it brought so much joy. The whole process was so much fun. Today, this has become my sons favorite Tomato Mint Soup. This Tomato Mint Soup has just 5 main ingredients plus seasoning. Here is how to do it.
First, we need to blanch the tomatoes to remove the skin of the tomatoes. Boil water in a kettle and drop the tomatoes in boiling water. Let it boil for 5 minutes. Remove off heat. When cool enough to handle, peel the skin of the tomatoes.
Run the peeled tomatoes in a blender to a puree. Strain the puree to get rid of the seeds. Set aside.
Heat a pan and add 2 teaspoons of ghee (you can use olive oil if you want it vegan). Add in the very finely chopped onions and fry till soft.
Once the onions are soft, add in the corn flour (corn starch) and fry for 10 seconds.
Add in 1.5 cups (around 375-400 ml) of water and stir well. Add in the strained tomato puree. Add in the salt, pepper and a little sugar to taste.
In the mean time take 15-18 mint stalks and tie it with a clean cotton thread.
Add it to the soup and make sure the leaves are fully immersed. Let it boil for 10 minutes on medium flame. After 10 minutes, remove the mint stalks and try to squeeze all of the juices back on to the soup with the help of the tongs.
Simmer the Tomato Mint Soup for a minute more. Check for seasoning. Add more salt or pepper if necessary. Remove off heat.
Serve Tomato Mint Soup hot.
Main Ingredients
- 2 teaspoon ghee or olive oil
- 1/2 of a medium onion
- 2 teaspoon corn flour (corn starch)
- 6 - 7 tomatoes
- 15 stalks mint leaves
Seasoning Ingredients
- 1.5 teaspoon salt
- 2 teaspoon sugar
- 1/4 teaspoon pepper powder
- 1.5 cups – 375ml water
- Boil water in a kettle and drop the tomatoes in boiling water. Let it boil for 5 minutes. Remove off heat. When cool enough to handle, peel the skin of the tomatoes. Run the peeled tomatoes in a blender to a puree. Strain the puree to get rid of the seeds. Set aside.
- Heat a pan and add 2 teaspoons of ghee (you can use olive oil if you want it vegan). Add in the very finely chopped onions and fry till soft.
- Once the onions are soft, add in the corn flour (corn starch) and fry for 10 seconds.
- Add in 1.5 cups of water and stir well. Add in the strained tomato puree. Add in the salt, pepper and a little sugar to taste.
- In the mean time take 15-18 mint stalks and tie it with a clean cotton thread. Add it to the soup and make sure the leaves are fully immersed. Let it boil for 10 minutes on medium flame. After 10 minutes, remove the mint stalks and try to squeeze all of the juices back on to the soup with the help of the tongs.
- Simmer the soup for a minute more. Check for seasoning. Add more salt or pepper if necessary. Remove off heat.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Indian
Main Ingredients
- 2 teaspoon ghee or olive oil
- 1/2 of a medium onion
- 2 teaspoon corn flour (corn starch)
- 6 - 7 tomatoes
- 15 stalks mint leaves
Seasoning Ingredients
- 1.5 teaspoon salt
- 2 teaspoon sugar
- 1/4 teaspoon pepper powder
- 1.5 cups – 375ml water
- Boil water in a kettle and drop the tomatoes in boiling water. Let it boil for 5 minutes. Remove off heat. When cool enough to handle, peel the skin of the tomatoes. Run the peeled tomatoes in a blender to a puree. Strain the puree to get rid of the seeds. Set aside.
- Heat a pan and add 2 teaspoons of ghee (you can use olive oil if you want it vegan). Add in the very finely chopped onions and fry till soft.
- Once the onions are soft, add in the corn flour (corn starch) and fry for 10 seconds.
- Add in 1.5 cups of water and stir well. Add in the strained tomato puree. Add in the salt, pepper and a little sugar to taste.
- In the mean time take 15-18 mint stalks and tie it with a clean cotton thread. Add it to the soup and make sure the leaves are fully immersed. Let it boil for 10 minutes on medium flame. After 10 minutes, remove the mint stalks and try to squeeze all of the juices back on to the soup with the help of the tongs.
- Simmer the soup for a minute more. Check for seasoning. Add more salt or pepper if necessary. Remove off heat.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/appas-tomato-mint-soup/
Recipe for Tamilnadu style spicy Thattapayaru – Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.
I love tamarind based curries, Puli Kuzhambu with rice. It makes for a tangy, yummy, spicy and delicious lunch. Black eyed peas is known as thattaipayaru or karamani in tamil. Karamani comes in different varieties. I have used the white karamani today for Puli Kuzhambu. I like the white ones as I find them creamy when cooked. Hot piping rice, little ghee and this Puli Kuzhambu – tamarind curry followed by a small nap. That’s my kind of day.
The peas needs to be soaked in water before cooking. I usually soak it for a couple of hours. You can soak it over nite too for this Puli Kuzhambu.
Here is how to do Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.
Soak the karamani for a couple of hours in water. Then boil the karamani with lots of water ( around 2 cups ) in a pressure cooker for 10-15 minutes or 8-10 whistles. Set aside.
Heat oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and curry leaves. Let it splutter. Add in the finely chopped onions and the garlic and fry till the onions are soft.
In the mean time run the tomatoes in a blender / mixie to a smooth paste.
Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.
Fry till oil floats to the top.
Soak some tamarind in water for 20 minutes. Run it between the fingers and squeeze to make a pulp. Strain the juice and add the juice to the pan. Add in the boiled karamani along with the water used for cooking karamani.
Let Puli Kuzhambu – tamarind curry boil for 30 minutes on low flame. Remove off heat and serve with rice.
- 1/2 cup ( 125 grams ) Black eyed pea – karamani
- 2 tablespoon sesame oil
- 1/4 teaspoon black mustard seeds
- 5 - 6 fenugreek seeds
- 2 sprigs curry leaves
- 2 medium onions
- 3 - 4 cloves garlic
- 4 ripe tomatoes
- 1/8 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 2 teaspoon coriander powder
- 1 1/2 teaspoon salt
- a small lime size tamarind
- Soak the karamani for a couple of hours in water. Then boil the karamani with lots of water in a pressure cooker for 10-15 minutes or 8-10 whistles and set aside.
- Heat oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and curry leaves. Let it splutter. Add in the finely chopped onions and the garlic and fry till the onions are soft.
- In the mean time run the tomatoes in a blender / mixie to a smooth paste.
- Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.
- Fry till oil floats to the top.
- Soak some tamarind in water for 20 minutes. Run it between the fingers and squeeze to make a pulp. Strain the juice and add it to the pan. Add in the boiled karamani along with the water used for cooking karamani.
- Let it boil for 30 minutes on low flame. Remove off heat and serve with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Gravy
- Cuisine: South Indian
