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Tomato Shorba

Spicy Tomato Soup

Recipe by Vandana Sreshti of

Spicy gourmet soup. Use as side dish or starter. Goes well with rice.

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


  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.