1 kg. tomatoes

2 teaspoons gram flour (besan)

1/2 coconut, grated

1 teaspoon cumin seeds

3 to 4 curry leaves

2 to 3 slit green chillies

1 tablespoon iaggery or

2 teaspoons sugar

1 tablespoon ghee salt to taste

For the garnish

1 tablespoon chopped coriander

A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices.

Preparation time: 15 minutes.

Cooking time: 15 minutes.

Serves 6.

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 ½ 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. 

Do you have any questions?

Watch Now