Tomato Coconut Soup Recipe

July 4, 2011

Ingredients:
1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tblsp oil
1 1/2 cup tomato puree
2 green chillies
2 cup warm water
4 -5 curry leaves
1/4 coconut medium
salt to taste
How to make tomato and coconut soup :
  • Cut the coconut into small pieces.
  • Wash , take off the stem and de-seed the green chillies.
  • Heat up the oil over a medium heat up and mix in the mustard seeds.
  • As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
  • Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
  • Take off from heat up and allow to cool slightly.
  • Mix in the soup in a blender until smooth.
  • Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
  • Take off from heat up and serve hot.

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