Tomato & Coconut Soup | How to make Tomato & Coconut Soup

By Bhavna Kalra  |  31st Jul 2015  |  
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  • Tomato & Coconut Soup, How to make Tomato & Coconut Soup
Tomato & Coconut Soupby Bhavna Kalra
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About Tomato & Coconut Soup Recipe

This is actually a Maharashtrian delicacy that my mother in law often made for us. So when she was visiting us recently I begged her to make it again and wrote down the recipe. Trust me if I had my way I would make this every single day because it is so delicious and heartening.

Tomato & Coconut Soup, a deliciously finger licking recipe to treat your family and friends. This recipe of Tomato & Coconut Soup by Bhavna Kalra will definitely help you in its preparation. The Tomato & Coconut Soup can be prepared within few minutes. The time taken for cooking Tomato & Coconut Soup is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Tomato & Coconut Soup step by step. The detailed explanation makes Tomato & Coconut Soup so simple and easy that even beginners can try it out. The recipe for Tomato & Coconut Soup can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Tomato & Coconut Soup from BetterButter.

Tomato & Coconut Soup

Ingredients to make Tomato & Coconut Soup

  • 5 medium sized tomatoes
  • 1 large Green chilli
  • 3/4 cup fresh desiccated coconut
  • 2 tsp Rice flour
  • 2 tsp Vegetable oil
  • ½ tsp turmeric powder
  • 1/2 tsp cumin seeds
  • ½ tsp mustard seeds
  • 6 – 7 curry leaves
  • salt to taste

How to make Tomato & Coconut Soup

  1. Boil the Tomatoes in hot water till the skin peels off. Leave the tomatoes in a bowl full of hot water for 10 minutes.
  2. Add the tomatoes (skin and all), green chilli, coconut, turmeric powder and rice flour in a grinder and grind everything to a smooth paste.
  3. Add a cup of water depending and grind again. The consistency has to be thin and a little watery.
  4. In a round bottom pan add the oil and once it heats up add the curry leaves, cumin and mustard seeds
  5. When they start to splutter gently add the tomato and coconut paste, lowering the flame
  6. Let the Saar come to a soft rolling boil before you add salt as per taste.
  7. Let it boil on a very gentle flame for another 5 minutes before turning off the heat.
  8. Sprinkle the freshly chopped coriander at the time of serving and serve hot. The Saar goes really well with fried fish.

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