Tamater Nariyal Ka Shorba (Indian Tomato soup flavoured with recipe
ingredients
500 g (1.1 lb) Tomatoes, chopped
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
3 tbsp (45 ml) 1 1/2 fl oz Coconut oil
2 tsp (6 g) Garlic (lasan), chopped
3 1/2 tbsp (40 g) 1 1/4 oz Onions, chopped
1 tbsp (24 g) Ginger (adrak), crushed
Salt to taste 1/2 tsp (1 g) White pepper (safed mirch) powder
4 Bay leaves (tej patta)
6 cups (1 1/2 litre) 48 fl oz Vegetable stock
2 tbsp (40 ml) 1 1/4 fl oz Cream
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
3 tbsp (45 ml) 1 1/2 fl oz Coconut oil
2 tsp (6 g) Garlic (lasan), chopped
3 1/2 tbsp (40 g) 1 1/4 oz Onions, chopped
1 tbsp (24 g) Ginger (adrak), crushed
Salt to taste 1/2 tsp (1 g) White pepper (safed mirch) powder
4 Bay leaves (tej patta)
6 cups (1 1/2 litre) 48 fl oz Vegetable stock
2 tbsp (40 ml) 1 1/4 fl oz Cream
accompaniments
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method
1. Heat the coconut oil in a pot; saute garlic and onions for a few seconds.
2. Add the coconut and stir-fry. Add tomatoes and ginger.
3. Stir in the salt, white pepper powder, bay leaves, and vegetable stock. Simmer for 15-20 minutes till the tomatoes are cooked and tender. Remove from heat and keep aside to cool.
4. Blend the mixture, strain through a muslin cloth and reheat. Remove from heat and stir in the cream.
5. Pour into individual soup bowls and serve immediately.
2. Add the coconut and stir-fry. Add tomatoes and ginger.
3. Stir in the salt, white pepper powder, bay leaves, and vegetable stock. Simmer for 15-20 minutes till the tomatoes are cooked and tender. Remove from heat and keep aside to cool.
4. Blend the mixture, strain through a muslin cloth and reheat. Remove from heat and stir in the cream.
5. Pour into individual soup bowls and serve immediately.
serving amount
serves: 4
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