Best Tomato Sauce – an Ayurveda Recipe

Recently I was in Kerala for one month, receiving an Ayurveda Pancha Karma Retreat with Dr Mini Joy in her healing center, House of Ayurveda.

When we receive Pancha Karma (an amazingly thorough form of wellness therapy for a total reset of the body), the doctor also prepares special food which supports the balancing of each person’s unique constitution. One of the all-time favourites for many people is this incredible Fresh Tomato Sauce. After tasting this, you will never want to go back to less superior sauces. It is so delicious and healthy as well!

(2 servings)

Place 2 large fresh tomatoes in boiling water for 1 minute, strain and remove the skin. (The skin of tomato does not digest well so this is why we remove the skin.) Blend the tomatoes with two glasses of water and set aside to be added as a last step to other ingredients.

Fresh grated ginger 1 tsp

Asafoetida powder ½ tsp (hing in Hindi)

Turmeric powder ½ tsp

Rock salt to taste

Fresh coriander leaves, chopped (full heaping tsp)

1 small shallot, finely chopped

Mustard seeds ¼ tsp

10 whole pepper corns, freshly ground

Pinch of curry leaves (ground)

Round, dried tamarind (kudampuli) (garcinia cambogia) 1 petal

Put 1 tsp of coconut oil in a frying pan. When the oil is hot, add mustard seeds and cook them till they ‘pop.’ Then add the chopped shallot and cook till slightly brown.

Next, add fresh ginger, pepper corns and fry lightly.

Lower flame to simmer and add curry leaves, turmeric, salt and stir.

Finally, add the blended tomatoes and tamarind (kudampuli). Simmer for 5 minutes.

Add the fresh coriander and then serve in small bowls.

This sauce is very good for promoting digestive juices. You can put it on brown rice, and as a complementary dish, you can make mung bean ‘thoran’ style, meaning a mung bean paste, to have with the rice and the tomato sauce.

This sauce can also be used with the South Indian specialities, masala dosa, appam or ada.

 

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