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