Tomato Shorba ( Desi Khana)

Tomato Shorba (  Desi Khana)

This recipe has been viewed 59262 times
5/5 stars  100% LIKED IT   
1 REVIEW ALL GOOD



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.

Tomato Shorba ( Desi Khana) recipe - How to make Tomato Shorba ( Desi Khana)

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
Show me for servings

Ingredients
Method
    Method
  1. 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.
  2. Allow them to cool completely and blend in a mixer to a smooth mixture.
  3. Strain the mixture using a strainer and keep aside.
  4. Combine the coconut milk and besan in a bowl, mix well using a whisk and keep aside.
  5. Heat the ghee in a deep non-stick pan and add the cumin seeds.
  6. When the seeds crackle, add the curry leaves and green chillies and sauté for a few seconds.
  7. 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.
  8. Add the coriander and mix well.
  9. Serve hot.
Nutrient values (Abbrv) per serving
Energy133 cal
Protein1.5 g
Carbohydrates12.3 g
Fiber2.3 g
Fat8.5 g
Cholesterol0 mg
Sodium17.5 mg
Tomato Shorba Video by Tarla Dalal
Tomato Shorba ( Desi Khana) recipe with step by step photos

Like Tomato Shorba

  1. To make the tomato shorba, in a deep non-stick pan, add the tomatoes. Always make use of red plump tomatoes to get a pleasant tangy flavour.
  2. Add 1½ cups of water.
  3. Cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft.
  4. Allow them to cool completely and blend in a mixer to a smooth mixture.
  5. Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba.
  6. In a deep bowl, add the coconut milk.
  7. Add the besan. This gives little thickness to the soup.
  8. Mix well using a whisk and keep aside.
  9. Heat the ghee in a deep non-stick pan.
  10. When hot, add the cumin seeds. This jeera gives a very nice flavour to the soup.
  11. When the seeds crackle, add the curry leaves.
  12. Add the green chillies. Sauté for a few seconds.
  13. Add the prepared tomato purée.
  14. Add the coconut milk-besan mixture.
  15. Add the jaggery. This gives a very nice taste so do not avoid it.
  16. Add the salt.
  17. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  18. Add the coriander.
  19. Mix well.
  20. Serve tomato shorba hot.

Reviews

Tomato Shorba ( Desi Khana)
 on 08 Aug 14 11:56 AM
5

I am bored of the regular tomato soup so this is indeed a different recipe which has coconut milk and besan in it and trust me it taste fab !