Tomato Coconut Soup Recipe

• 1/2 tsp Mustard Seeds
• 2 tsp Sugar
• 1 pinch Asafetida
• 2 tbsp Oil
• 2 cup Tomato Puree
• 2 Green Chilies
• 2 cup Warm Water
• 4-5 Curry Leaves
• 1/4 Coconut (medium)
• Salt to taste

• Chop coconut into tiny pieces.
• Wash and de-seed the green chilies.
• Take a medium bowl, heat up oil and add mustard seeds; stir until they crackle.
• Mix in curry leaves and asafetida; stir it for about 15 seconds.
• Add tomato puree, coconut pieces, green chilies and water.
• Simmer and stir it frequently.
• Remove it from heat and set it aside to cool.
• Take a blender and mix it until smooth.
• Strain the mixture and add salt and sugar.
• Again cook it in medium heat for 5 minutes.
• Enjoy it hot.