Tomato Egg Soup

Ingredients

• 4 tomatoes, finely chopped (தக்காளி)
• 3 cups water (தண்ணீர்)
• 1 large onion, chopped (பெரிய வெங்காயம்)
• a little fresh turmeric root (பசு மஞ்சள்)
• 1 egg (முட்டை)
• half a tsp pepper powder, plus salt to taste (மிளகுத்தூள், உப்பு)
• as needed ghee (நெய்)
• as needed coriander leaves (கொத்தமல்லி இலை)
• half a tsp butter (வெண்ணை)

Method

1. Beat the egg with salt and pepper in a tumbler.
2. Saute the onion in ghee, then add the tomatoes and cook briefly.
3. Add water and fresh turmeric and boil until the tomatoes are soft.
4. While it boils, pour in the egg in a thin stream, stirring, until set.
5. Add butter, adjust salt and pepper, and garnish with coriander.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 50. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.