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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree the quartered tomato with the garlic in a blender of food processor. Set aside. | 2. Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes. | 3. Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes. | 4. For the tempering oil. | 5. Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		quartered chopped	56.58	12.546	2.952	0.49200000000000005
garlic clove	1			-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
green chili pepper	1		cut	89.955	21.2744	4.4978	0.4498
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	2	teaspoons		-	-	-	-
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
black mustard seed	1/4	teaspoon		-	-	-	-
red chili pepper	2			2.5	0.5506	0.1169	0.0275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.