• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Tomato coconut soup

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
5-6 curry leaves
1/2 coconut medium
Salt to taste
Directions
Cut the coconut into small pieces.
Wash and de-seed the green chillies.
In a pan heat the oil to a medium heat and add mustard seeds.
As soon as they crackle, mix in curry leaves and asafoetida and fry for 20 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 slightly cool.
Blend soup in a blender until smooth.
Pour out into a pot and mix in salt and sugar and simmer for 5 minutes.