Tomato Shorba
by Tarla Dalal
01 Jan 1900
This recipe has been viewed 52814 times
A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices.
Tomato Shorba recipe - How to make Tomato Shorba
Preparation Time: Cooking Time: Total Time:
Serves 6.
1 kg tomatoes
2 tsp besan (Bengal gram flour)
1/2 coconut, grated
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
2 to 3 green chillies
1 tbsp jaggery (gur) or 2 tsp sugar
1 tbsp ghee
salt to taste
For the garnish
1 tbsp chopped coriander (dhania)
Method
- Method
- Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve.
- Add 2 1/2 teacups of water to the grated coconut and blend in a liquidiser. Strain and take out thin coconut milk.
- Add the gram flour to the coconut milk and mix well.
- Heat the ghee and fry the cumin seeds for a few seconds. Add the curry leaves and green chillies and fry again for a few seconds.
- Add the tomato puree, coconut milk mixture, jaggery and salt.
- Cook for a few minutes.
- Sprinkle coriander on top and serve hot.
Nutrient values per serving
| Energy | 145 cal |
| Protein | 2.6 g |
| Carbohydrates | 12 g |
| Fiber | 5.4 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 606.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 45.6 mg |
| Folic Acid | 54.5 mcg |
| Calcium | 85 mg |
| Iron | 1.5 mg |
| Magnesium | 25.8 mg |
| Phosphorus | 80.1 mg |
| Sodium | 26.1 mg |
| Potassium | 314.7 mg |
| Zinc | 0.2 mg |
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