By Devi Poojari
September 8, 2023
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Similar to the South Indian rasam, the Maharashtrian variation of tomato broth is equally simpler, full of fresh flavours and comforting to eat.
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4 tomatoes, blanched ¼ cup grated coconut 4 cloves garlic 1 teaspoon cumin seeds 1 teaspoon mustard seeds 5-6 curry leaves ½ teaspoon turmeric powder 1 tablespoon vegetable oil 1 red chilli, broken Handful of fresh mint 3 cups water Salt, to taste
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Peel the blanched tomatoes and grind into a puree.
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Grind the coconut, garlic, cumin seeds and red chilli separately into a coarse paste.
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Heat the oil in a pan and temper the curry leaves and mustard seeds.
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Add the ground coconut paste and cook for a couple of minutes, until aromatic.
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Pour in the tomato puree and cook for a few minutes before adding the turmeric powder and water.
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Bring the mixture to a simmer and let it cook for 5-6 minutes, before seasoning with salt.
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Turn off the heat and add the fresh mint to the broth and serve warm with rice.
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