Indian Tomato Pepper Water

⏱ 25 mins 🍽 4 cups, 4 serving(s) 🏷 Asian

This vibrant Indian tomato pepper water is a light and flavourful broth. It combines tomatoes with a blend of spices including black pepper, cumin and turmeric, simmered in water with tamarind for tang. The dish is finished with a traditional tempering of mustard seeds, curry leaves, onion and dried chillies fried in oil, adding a final layer of aromatic depth. It yields four servings.

Indian Tomato Pepper Water

Ingredients

  • 2 large tomatoes
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • salt
  • 4 -5 cups water
  • 1/2 cup tamarind juice or 2 teaspoons tamarind paste
  • 1/2 small onion
  • 2 dried red chilies
  • 1/2 teaspoon mustard seeds
  • 4 -5 curry leaves
  • 2 teaspoons vegetable oil

Method

  1. Place the chopped tomatoes into a medium saucepan with the black pepper, cayenne pepper, cumin powder, turmeric powder, coriander powder, salt, 4-5 cups of water, and the 1/2 cup of tamarind juice or 2 teaspoons of tamarind paste.
  2. Bring the mixture up to a boil, then lower the heat and allow it to cook for 5-6 minutes.
  3. Heat the 2 teaspoons of vegetable oil in a separate saucepan.
  4. Add the 1/2 teaspoon of mustard seeds to the hot oil and wait for them to crackle.
  5. Introduce the 4-5 curry leaves, the 1/2 small onion, and the 2 dried red chillies to the pan.
  6. Fry these ingredients together for a few minutes until fragrant.
  7. Transfer the cooked pepper water into the pan with the tempering and let it simmer together for two minutes.
  8. Serve the pepper water while hot.

Nutrition (per serving)

Sodium15500 mg

Recipe details

CategoryAsian
AuthorRanikabani