Ingredients vegetarian 8 servings

• 12 nos. Tomato, chopped
• 2 tsps. Gram flour
• 2½ cups Coconut Milk
• 1 tbsp Butter
• 1 tsp Cumin Seeds
• 8 nos. Curry Leaf
• 3 nos. Green Chilies
• Sugar to taste
• Salt to taste
• 1 no. Lemon
• Coriander leaves for garnishing
• 2 tbsps. Rice, boiled, optional

Directions

1. Pressure cook tomatoes with water to give one whistle. Keep on low flame for 5-7 minutes. Remove from fire.
2. After the pressure drops, strain the tomato juice. Mash well to extract all the juice. Keep aside.
3. Grate 1 cup of fresh coconut. Blend it with its own water in a mixer. If fresh coconut is not available, blend 1 cup dessicated coconut with 2 cups hot water in a mixer. Strain to extract milk. Put the unstrained coconut again in the blender with more hot water and churn again. Strain again. Repeat with more water if desired to get 4 1/2 cups coconut milk in all.
4. Add besan to the coconut milk and blend well in the mixer. Keep aside.
5. Heat the ghee in a pan and add Jeera. After it splutters, add curry leaves, green chillies, tomato juice, coconut milk and sugar.
6. Add salt to taste and cook for 4-5 minutes. Add lemon juice to taste.
7. Garnish with coriander leaves and a few grains of boiled rice. Serve hot.

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