No matter what part of the world you grew up in, I’m sure a teeny bit of your childhood memory store is occupied by tomato soup. Be it as the canned tomato soup that your local restaurant served up with deep fried croutons or as the thick tomato soup your mum served with bread sticks. Tomato soup seems to be one of those things that has passed the test of time. Even today, no matter irrespective of if you are dining at the local Udpi’s or at a fine dine restaurant, tomato soup is sure to feature on the menu.

In Maharashtrian and South Indian families, tomato soup is more commonly known as saar or saaram or rasam. This recipe for tomato saar is a family favorite, and often appears on most festive menus. I, however, often make it on wet, cold days and eat it with bread for an instant shot of comfort and warmth. If the weather is changing in your part of the world, I urge you to try this easy tomato soup recipe and experience that warm fuzzy feeling that I get as I sip on it.

Presenting to you, ladies and gentlemen, My Jhola and Twisted Viewfinder’s third recipe video, Tempered Tomato and Coconut Soup.


Tempered Tomato & Coconut Soup from My Jhola on Vimeo.

 Ingredients:

  • 8-10 ripe tomatoes
  • 1 cup fresh, unsweetened coconut, grated/scraped
  • Salt to taste
  • Sugar to taste
  • 1 tbsp. ghee or clarified butter
  • 5-6 curry leaves
  • 3-4 dried red chilies
  • ½ tsp. mustard seeds
  • A pinch of asafetida

Method:

  1. Score an ‘x” on each tomato and place in a large saucepan.
  2. Cover with just enough water to come up to about 3/4ths of the tomatoes. Bring to the boil and simmer until the tomato skins are wrinkled, and the tomatoes are cooked through.
  3. Place the cooked tomatoes in a blender along with the coconut and puree until smooth.
  4. Pass through a soup strainer and return to heat.
  5. Season with salt and sugar.
  6. In a small iron or other metal ladle (or similar utensil), heat the ghee.
  7. When smoking hot, add the mustard leaves, curry leaves, chilies and asafetida. Turn off the heat.
  8. Plunge the ladle into the pot of soup and serve hot with bread of choice.
  9. If feeling fancy, spoon a bit of the tempering onto each soup bowl just before serving.
Previous recipe videos: