Tamater Nariyal Ka Shorba

Tamater Nariyal Ka Shorba

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Servings: 4
Calories: 208


  • 1.1 lb Tomatoes chopped
  • 1 3/4 oz Coconut nariyal, grated
  • 3 tbsp Coconut oil
  • 2 tsp Garlic lasan, chopped
  • 1 1/4 oz Onions chopped
  • 1 tbsp Ginger adrak, crushed
  • 1/2 tsp Salt to taste
  • White pepper safed mirch powder
  • 4 Bay leaves tej patta
  • 48 floz Vegetable stock
  • 2 tbsp Cream


  • Heat the coconut oil in a pot; saute garlic and onions for a few seconds.
  • Add the coconut and stir-fry. Add tomatoes and ginger.
  • 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.
  • Blend the mixture, strain through a muslin cloth and reheat. Remove from heat and stir in the cream.
  • Pour into individual soup bowls and serve immediately.
Calories: 208 kcal
Carbohydrates: 13 g
Protein: 2 g
Fat: 18g
Saturated Fat: 15 g
Cholesterol: 10 mg
Sodium: 1722 mg
Potassium: 372 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 1912 IU
Vitamin C: 19 mg
Calcium: 25 mg
Iron: 1 mg
Dishes Soups
Cuisine Indian
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