Instructions: Blanch the tomatoes in boiling water remove skins and liquidise to a thick puree.

Heat the oil in a pan and add the mustard seeds.

When they pop add the cumin seeds and the curry leaves.

Stir once and add the celery seeds
After one more stir pour the tomato puree into this spice mixture.

Add the sugar and salt dilute with 300ml of water and bring to the boil.

Simmer until blended about 5 minutes and remove from the heat.

Serve hot sprinkled with fresh coriander leaves.

This recipe is from the south and can be served as a soup before the main meal.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.