The coconut and tomato soup is a yummy and healthy recipe. It is very easy and quick to prepare.

The Ingredients required to prepare the recipe

Grated coconut in half cup of quantity

Sliced tomatoes approximately in three cups of quantity

Ghee of half a tablespoon quantity

2 nos.of green chilies

Jeera (Cumin seeds) of half a teaspoon quantity

Mustard seeds (sarson/rai) of half a teaspoon quantity

5 to 6 numbers of Kari patta (Curry leaves)

Nicely sliced dhania (coriander) of 2 tablespoon quantity

Quarter teaspoon of sugar

One pinch of hing (asafoetida)

For taste, some salt

Preparation method

In a pressure cooker, mix the coconut, tomatoes and green chilies together with a single cup of water and for three whistles pressure cook them.

Prior to opening the lid, permit the steam to get away, and then let the mixture to get cooled.

After the mixture gets cooled, put the mixture in a blender and blend them, until it gets smooth.

In a deep bowl, the mixture has to be strained utilizing a strainer and place them away.

In a deep Kadai, warm the ghee, and include the cumin and mustard seeds.

Once the seeds begin to fizz, include the curry leaves and asafetida and for a duration of thirty seconds sauté it.

Then include the tomato –coconut puree, salt, sugar and coriander and for five to seven minutes simmer it.

Serve the soup hot.