Ingredients

• 1/2 tsp - mustard seeds
• 2 tsp - sugar
• 1 pinch asafoetida
• 2 tbsp - oil
• 1.5cup - tomato puree
• 2 green chillies
• 2 cup - warm water
• 4-5 curry leaves
• 1/4 coconut medium
• Salt to taste

How to Make Tomato coconut soup

• Cut the coconut into small pieces.
• Wash, take off the stem and de-seed the green chillies.
• Heat up the oil to a medium heat and add mustard seeds.
• As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
• Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
• Take off from heat and allow to cool slightly.
• Blend soup in a blender until smooth.
• Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
• Serve hot.