Tomato and coconut soup is very easy to prepare. The combination of tomatoes and coconut brings a nice eye appeal. This soup is tangy and spicy. Worth a try!!

Preparation Time: 15 mins   
Cooking Time: 25 mins   
Total Time: 40 mins    
Makes 4 servings


3 cups roughly chopped tomatoes
1/2 cup grated coconut
2 green chillies
1/2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/4 tsp sugar
2 tbsp finely chopped coriander (dhania)
salt to taste


  1. Combine the tomatoes, coconut and green chillies along with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Allow it to cool.
  3. Once completely cooled blend in a blender till smooth.
  4. Strain the mixer in a deep bowl using a strainer and keep aside.
  5. Heat the ghee in a deep kadhai and add the mustard seeds and cumin seeds.
  6. When the seeds crackle, add the asafetida and the curry leaves and sauté for 30 seconds.
  7. Add the tomato-coconut purée, sugar, salt and coriander and simmer for 5 to 7 minutes.
  8. Serve hot.

Nutrition Value

Nutrient values per serving

Energy 94 cal
Protein 1.7 g
Carbohydrates 6.2 g
Fiber 3.8 g
Fat 6.9 g
Cholesterol 0 mg
Vitamin A 527.9 mcg
Vitamin B1 0.1 mg
Vitamin B2 0.1 mg
Vitamin B3 0.6 mg
Vitamin C 33.7 mg
Folic Acid 36.7 mcg
Calcium 60.2 mg
Iron 1 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 16 mg
Potassium 174.7 mg
Zinc 0 mg