Fresh Tomato Pulp
by Tarla Dalal
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Fresh tomato pulp is an essential ingredient in many cuisines, including Indian . It is used in making varied dishes, ranging from soups and salsas to subzis and gravies.
It gives tanginess, volume and a luscious mouth-feel to any dish it is used in. Although tomato pulp is readily available in stores, homemade fresh tomato pulp has a more vibrant flavour.
It is also quite easy to make, and once you prepare a batch, you can deep-freeze it and use it for months!
We have used fresh tomato pulp in subzis like Subz Do Pyaza Malai Kofta and Paneer Tava Masala .
Method- Boil a vesselful of water in a deep non-stick pan.
- Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife.
- Make a criss-cross cut at the base of each tomato.
- Put them in the boiling water for 3 to 4 minutes.
- Remove and immerse them in cold water for some time.
- When the tomatoes are cool, peel and discard the skin and seeds.
- Chop roughly and blend in a mixer to a smooth pulp. Use as required.
Handy tip:- If frozen, fresh tomato pulp can last for months.
Fresh Tomato Pulp recipe with step by step photos
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Nutrient values per cup
Energy | 85 cal |
Protein | 3.8 g |
Carbohydrates | 15.4 g |
Fiber | 7.3 g |
Fat | 0.9 g |
Cholesterol | 0 mg |
Vitamin A | 1497.6 mcg |
Vitamin B1 | 0.5 mg |
Vitamin B2 | 0.3 mg |
Vitamin B3 | 1.7 mg |
Vitamin C | 115.2 mg |
Folic Acid | 128 mcg |
Calcium | 204.8 mg |
Iron | 2.7 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 55 mg |
Potassium | 622.9 mg |
Zinc | 0 mg |
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