Recipe Tomato coconut soup

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

Method

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

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