Best 4 Indian Tomato Pepper Water Recipes

TOMATO RASAM (THAKKALI RASAM)

Steps:

• Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger.
• Add cumin seeds and black pepper.
• Grind to a coarse paste. Remove in a separate bowl or plate.
• In the same jar add the tomatoes (rinsed and chopped).
• Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them - for a bright red color in the rasam.
• In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
• Add the mustard seed and let them begin to crackle.
• When the mustard seeds start to crackle, then add urad dal.
• Stirring often fry urad dal until they turn golden.
• Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
• Stir and fry for a few seconds till the red chilies change color.
• Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the heat.
• Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
• Add turmeric powder.
• Mix turmeric powder with the rest of the mixture.
• Now add the tomato puree. mix very well. Take care as the mixture splutters.
• Sauté for a minute. Season with salt as per taste.
• Then add 1.5 cups water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as the flavors get diluted.
• Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
• Overall simmer for 9 to 10 minutes.
• Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
• Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
• Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
• If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

INDIAN CURRY SAUCE RECIPE (ONION TOMATO BHUNA MASALA)

Steps:

• Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
• Add oil, then diced onions and stir them.
• Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
• Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
• Add the spices. Then add tomatoes and stir well.
• Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
• Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
• When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
• You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
• This recipe makes about 6 cups of curry sauce.
• Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
• Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
• The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.

BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY

Steps:

• Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
• Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
• Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

INDIAN TOMATO PEPPER WATER

Steps:

• In a medium saucepan, put chopped tomatoes, pepper, cayenne powder, cumin powder, turmeric, coriander, salt, 4-5 cups water, and 1/2 Celsius tamarind juice extracted by soaking a small ball of tamarind (or you can use 2 teaspoons of tamarind paste).
• Bring all to a boil and then reduce heat and cook on low 5-6 minutes.
• In a separate sauce pan, heat the oil.
• Add mustard seed and let it sputter a bit.
• Add curry leaves, onion, garlic and red dried chilies.
• Sauté for a few minutes.
• Pour cooked pepper water into this and simmer for two minutes.
• Enjoy!