Tomato Shorba ( Desi Khana)
by Tarla Dalal
tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with 20 amazing images.
tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. Ingredients for tomato shorba are easily available in every Indian kitchen.
The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the tomato shorba soup all the more pleasing to the palate.
Notes and tips to make the perfect 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. Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba. 3. Add the besan. This gives little thickness to the soup.
Let’s see why this is a healthy tomato shorba ? Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure .The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells.
Serve Indian tomato shorba hot.
Learn to make tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with step by step photos below.
Tomato Shorba ( Desi Khana) recipe - How to make Tomato Shorba ( Desi Khana)
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Tomato Shorba
2 1/4 cups roughly chopped tomatoes
1/2 cup coconut milk (nariyal ka doodh)
1 tsp besan (bengal gram flour)
1 tbsp ghee
1 tsp cumin seeds (jeera)
3 curry leaves (kadi patta)
2 slit green chillies
1 tbsp grated jaggery (gur)
salt to taste
2 tbsp finely chopped coriander (dhania)
For tomato shorba
- For tomato shorba
- To make {span class="bold1"}tomato shorba{/span}, 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.
- Allow them to cool completely and blend in a mixer to a smooth mixture.
- Strain the mixture using a strainer and keep aside.
- Combine the coconut milk and besan in a bowl, mix well using a whisk and keep aside.
- Heat the ghee in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves and green chillies and sauté for a few seconds.
- 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.
- Add the coriander and mix well.
- Serve the {span class="bold1"}tomato shorba{/span} hot.
Tomato Shorba Video by Tarla Dalal
To make the tomato shorba
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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.
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Add 1½ cups of water.
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Cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft.
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Allow them to cool completely and blend in a mixer to a smooth mixture.
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Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba.
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In a deep bowl, add the coconut milk.
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Add the besan. This gives little thickness to the soup.
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Mix well using a whisk and keep aside.
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Heat the ghee in a deep non-stick pan.
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When hot, add the cumin seeds. This jeera gives a very nice flavour to the soup.
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When the seeds crackle, add the curry leaves.
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Add the green chillies. Sauté for a few seconds.
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Add the prepared tomato purée.
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Add the coconut milk-besan mixture.
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Add the jaggery. This gives a very nice taste so do not avoid it.
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Add the salt.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
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Add the coriander.
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Mix well.
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Serve tomato shorba hot.
Tips for tomato shorba
-
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.
-
Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba.
-
Add the besan. This gives little thickness to the soup.
| Energy | 133 cal |
| Protein | 1.5 g |
| Carbohydrates | 12.3 g |
| Fiber | 2.3 g |
| Fat | 8.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 590.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 34.3 mg |
| Folic Acid | 38.8 mcg |
| Calcium | 65.6 mg |
| Iron | 1 mg |
| Magnesium | 15.6 mg |
| Phosphorus | 32.7 mg |
| Sodium | 17.5 mg |
| Potassium | 187.9 mg |
| Zinc | 0 mg |
Simple, quick recipe. I made it and it came out delicious! I left the jaggery out, for me that was better.