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Tomato coconut soup
By : Shilpa terrenceCategory : Coconut milk, Goa, Starters and accompaniments
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Cut the coconut into small pieces.
- Wash, take off the stem and de-seed the green chillies.
- Heat up the oil to a medium heat and add 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 and allow to cool slightly.
- Blend 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.
- Serve hot.
Ingredients:
1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tbsp 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
1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tbsp 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
RECIPES BY SHILPA TERRENCE
