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Style Coconut Tomato Soup
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Zesty Indian Style Coconut Tomato Soup

We are diving into a unique Indian Style Coconut Tomato Soup (traditionally called Tomato Saar). This isn’t just your average tomato broth; it is a vibrant, soul warming elixir infused with fresh coconut milk, ginger, green chilies, and a signature toasted lentil tempering.
Prep Time19 minutes
Cook Time14 minutes
Total Time35 minutes
Course: Soup
Servings: 4

Ingredients

  • The Tomato Base:
  • 7 –8 Large Roma or Vine-Ripened tomatoes
  • 1- inch slice of Beetroot for natural ruby color
  • Small handful of Cilantro stems
  • Spiced Coconut Milk:
  • ½ cup Fresh or Frozen grated coconut
  • 1- inch piece Fresh Ginger peeled
  • 2 Green chilies Serrano or Thai
  • 5 cups Water divided
  • Thickeners & Seasoning:
  • 1 tbsp Rice flour mixed into a slurry with 2 tbsp water
  • 2 –3 tsp Sugar to balance acidity
  • Salt to taste
  • The Tempered Finish Tadka:
  • 1 tbsp Ghee Clarified butter
  • 1 tsp Split skinless black gram Urad Dal
  • 1 tsp Cumin seeds
  • 8 –10 Fresh Curry leaves
  • Fresh Cilantro leaves for garnish

Instructions

  • Blanch the Tomatoes: Score an "X" on the bottom of each tomato. Boil in water for 5 minutes until the skins loosen.
  • Ice Bath & Peel: Transfer tomatoes to ice-cold water. Peel off the skins and discard.
  • Purée & Strain: Blend the peeled tomatoes, cilantro stems, and beetroot slice until smooth. Pass the mixture through a fine-mesh sieve into a pot to ensure a velvety texture.
  • Extract Coconut Milk: Blend grated coconut, ginger, green chilies, and 2 cups of water. Squeeze the mixture through a cheesecloth to extract the milk.
  • Second Extraction: Re-blend the leftover coconut pulp with the remaining 3 cups of water and squeeze again. Add all the extracted milk to the tomato pot.
  • Season & Thicken: Add salt, sugar, and the rice flour slurry to the pot.
  • Gentle Simmer: Heat the mixture on medium-low. Simmer for 5 minutes until the color turns a vibrant orange-red. Do not bring to a rolling boil to prevent the coconut milk from curdling.
  • The Tempering (Tadka): In a small pan, heat ghee. Add the split black gram (Urad Dal) and fry on low until golden brown and nutty.
  • The Sizzle: Add cumin seeds and curry leaves to the ghee. Once they splutter, pour the hot, aromatic mixture directly into the soup.
  • Garnish & Serve: Stir in fresh cilantro leaves. Serve hot as a refreshing appetizer or with steamed rice.