Ingredients
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2 tablespoons vegetable oil
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5 or 6 cloves garlic, chopped
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5 or 6 cloves garlic, chopped
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15 whole black peppercorns
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1- inch piece fresh ginger, chopped
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pped 9 medium tomatoes, roughly chopped
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1 teaspoon black mustard seeds
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8 to 10 fresh curry leaves
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1 teaspoon cumin seeds
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3 or 4 green chiles, stemmed and slit
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¼ teaspoon asafetida
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1 teaspoon table salt
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1 tablespoon grated fresh coconut (or frozen unsweetened coconut)
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1 tablespoon chopped fresh cilantro
Directions
Steps
|
1
Done
1
|
Place a nonstick saucepan over high heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the garlic, bay leaves, |
|
2
Done
10
|
Add the tomatoes and cook for 10 minutes. |
|
3
Done
|
Transfer the solids to a blender and blend to a smooth purée. Set aside. |
|
4
Done
|
Crush the remaining 5 peppercorns. |
|
5
Done
1
|
Place a nonstick saucepan over medium heat and add the remaining 1 tablespoon oil. |
|
6
Done
|
Add the purée and the strained stock, and stir well. Bring to a boil. Add the coconut and cilantro. |
|
7
Done
|
Ladle into individual soup bowls and serve hot. |
