Before you start yawning and saying “Oh no ! Not another Soup!” let me tell you that Mumbai has been experiencing unusually cold weather. For those who live in sub-zero temperatures you will find it funny that we actually think 17 C is cold but it really is for most of us who don’t know what it’s like to layer or wear warm clothes. Which is why I also like to have soup when I can as this is one of my favourite foods. Slurp!
With ripe, plump tomatoes in season, this is just the perfect time to make a yummy tomato soup. This is not the traditional soup that you are used to but actually a very Indian ( typically belonging to the cuisine of my community) with its spices and coconut base. I just love this soup which can be had in summer too when it is equally yummy when cold.
To make this soup you will need
- 2 ripe tomato
- 2 medium sized onion
- 1 cup grated coconut
- 1 green chilli (optional).
- 2-3 curry leaves
- 1/2″ piece of ginger sliced
- oil for tempering
- 1/4 tspn cumin seed
- some chopped coriander to garnish
And here’s what you have to do :
- Chop the onion and tomato and put in pressure pan with grated coconut and green chilli . Add a little water and let the cooker send off 3-4 whistles.
- Allow the pressure to drop off and then put the cooled contents through a blender to get a smooth paste.
- Strain to remove the coconut and keep the liquid aside.
- Heat the oil in another pan and add the cumin seed and curry leaves. Add the ginger pieces too and after the seeds crackle pour in the tomato soup. Bring to the boil and serve with a garnish of finely chopped coriander.
My dad who loves this soup ( actually called Tomato cha saar) adds a drop or too of Worcestershire sauce to make it more pungent and tangy.
You can find this and other excitingly yummy vegetarian recipes in my book Fragrance of Mango Blossoms which you can order online from Amazon or directly from the publishers, Popular Prakashan.