Tamatar Shorba


Tamatar Shorba is not a soup, it is a gravy which can aptly be combined with rice, parantha, dosa or work just as drink. It is a gravy which can easily be made in no time when you dont want to cook much and is tasty to eat.

For today’s breakfast I have combined it with Mattar Parantha, a combination my family likes.




  • Big Tomato   –   5 Nos.
  • Thick Coconut Milk  –   1 cup
  • Garlic  –  5 cloves, finely chopped
  • Green Chili  –  2 nos.
  • Corn Flour  –  1 tspn
  • Whole Cumin  –  1 tspn
  • Curry Leaves  –  a sprig
  • Black Pepper powder  –  1 tsp
  • Butter  –  ½ tbsp
  • Salt  –  to taste



  1. Boil tomato in a bowl with little water for around 10-15 mins. Take care it should not get overcooked.
  2. Once boiled, let tomato cool down for few minutes. It’s necessary so that the hot tomato will not splutter on you when it will be grinded.
  3.  Transfer tomato into a mixer and grind them into a thick fine paste.
  4. In a pan melt the butter on a low flame and then add cumin seeds and curry leaves.
  5. When they splutter add garlic and green chili. When garlic turns light brown add grinded tomato paste and coconut milk to it. Add salt to taste and black pepper.
  6. Meanwhile in a small bowl take corn flour and add a spoon or two of water to make
  7. paste. Pour this paste into the tomato gravy and let it cook till single boil.



  1. Note that tomato is not pressure cooked. Pressure cook will make them too soft, while boiling them in an open bowl will make them soft enough for our gravy.
  2. I have not sieved the grind-ed tomato paste because tomato skin will not come out as it comes out during pressure cooked tomato.
  3. Do not grind the tomato while they are very hot, they might come flying on you.
  4.  You can use freshly grind-ed pepper powder which gives a unique flavor to the gravy.


Serve the shorba hot with Dosa, Parantha or Rice. You can garnish it by adding chopped coriander leaves on the top.





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