Tomato Shorba Video by Tarla Dalal

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Tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the soup all the more pleasing to the palate.

Recipe Description for Tomato Shorba ( Desi Khana)

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 3 servings
Show me for servings

Ingredients

For Tomato Shorba
2 1/4 cups roughly chopped tomatoes
1/2 cup coconut milk (nariyal ka doodh)
1 tsp besan (bengal gram flour)
1 tbsp ghee
1 tsp cumin seeds (jeera)
3 curry leaves (kadi patta)
2 slit green chillies
1 tbsp grated jaggery (gur)
salt to taste
2 tbsp finely chopped coriander (dhania)

Method

For tomato shorba

To make {span class="bold1"}tomato shorba{/span}, 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 {span class="bold1"}tomato shorba{/span} hot.