Tomato Shorba Video by Tarla Dalal Video by Tarla Dalal
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Tomato Shorba Recipe (Tomato And Coconut Milk Soup) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
3.00 servings
Ingredients
For Tomato Shorba
2 1/4 cups roughly chopped tomato
1/2 cup coconut milk (nariyal ka doodh)
1 tsp besan (Bengal gram flour)
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 tbsp grated jaggery (gur)
salt to taste
2 tbsp finely chopped coriander (dhania)
Method
For tomato shorba
- To make tomato shorba, combine the tomatoes and 1½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft.
- Allow them to cool completely and blend in a mixer to a smooth mixture.
- Strain the mixture using a strainer and keep aside.
- Combine the coconut milk and besan in a bowl, mix well using a whisk and keep aside.
- Heat the ghee in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves and green chillies and sauté for a few seconds.
- Add the tomato purée, coconut milk-besan mixture, jaggery and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the coriander and mix well.
- Serve the tomato shorba hot.
See step by step images of Tomato Shorba ( Desi Khana)
