A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices.
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 liquidizer. 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.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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