📍 Where this dish comes from: Srinagar, Kashmir · Dal Lake
Discover the history of this region →
Discover the history of this region →
The marriage of charred tomato and coconut milk is one of the great flavor combinations of South Indian cooking — the smoky acidity of the tomato and the rich sweetness of the coconut create a perfectly balanced, deeply satisfying soup. Vine-ripe tomatoes slow-roasted until they deepen and sweeten are blended with rich coconut cream, then crowned with a sputtering, fragrant tarka of curry leaves and mustard seeds — a soup that bridges South Indian tradition and pure, unfussy, beautiful comfort.
What You’ll Need
Servings: 4 servings
Calories: 215kcal
Ingredients
- 6 medium tomatoes halved
- 400 ml coconut milk
- 2 tbsp ghee
- 1 onion diced
- 3 cloves garlic
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp red chili powder
- Salt to taste
- 1 tbsp ghee Tarka
- 1 tsp mustard seeds Tarka
- 10 curry leaves Tarka
- 2 dried red chilies Tarka
Instructions
- Roast tomatoes under broiler until charred, 15 minutes.
- Heat ghee; cook onion, garlic, and cumin 5 minutes.
- Add roasted tomatoes and spices; cook 5 minutes.
- Add coconut milk and blend until smooth.
- Strain for extra smoothness; reheat gently.
- Prepare tarka: heat ghee, add mustard seeds, curry leaves, and chilies until sizzling.
- Pour tarka over soup bowls.
- Season and serve.
Nutrition
Serving: 1serving | Calories: 215kcal | Protein: 3g | Fat: 18g | Fiber: 2g
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Health Benefits
- Roasted tomatoes have significantly higher lycopene availability than raw tomatoes.
- Coconut milk provides lauric acid, studied for its potential immune-supporting properties.
- The tarka releases fat-soluble compounds from the spices that are only available when bloomed in hot oil.