Tomato Shorba
by Tarla Dalal
Added to 245 cookbooks
This recipe has been viewed 50982 times
A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices.
Method- Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve.
- Add 2 1/2 teacups of water to the grated coconut and blend in a liquidiser. Strain and take out thin coconut milk.
- Add the gram flour to the coconut milk and mix well.
- Heat the ghee and fry the cumin seeds for a few seconds. Add the curry leaves and green chillies and fry again for a few seconds.
- Add the tomato puree, coconut milk mixture, jaggery and salt.
- Cook for a few minutes.
- Sprinkle coriander on top and serve hot.
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Nutrient values (Abbrv) per serving
| Energy | 145 cal |
| Protein | 2.6 g |
| Carbohydrates | 12 g |
| Fiber | 5.4 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Sodium | 26.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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