Tomato Soup Kolambu
5 from 1 vote
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Tomato Soup Kolambu

A versatile tomato soup curry dish that is a match made in heaven with idli, dosas, chapati, bread toast, white rice or biryani.

Course Side Dish
Cuisine Indian
Keyword Curry, Kolambu, Soup, Tomato
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 1 tbsp Chili powder
  • 3 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1/2 cup Coconut paste
  • 1/4 cup Coriander leaves garnish

Tadka ingredients

  • 3 Cardamom
  • 1 in Cinnamon stick
  • 5 Cloves
  • 1/2 tbsp Fennel powder
  • 2 sprigs Curry leaves
  • 1 cup Shallots or small onion sliced
  • 3 Green chilies sliced
  • 2 tbsp Ginger garlic paste
  • 1 cup Sour country (or cherry) tomatoes big pieces or halved
  • Oil

Instructions

  1. In a pan, heat oil, and when it is hot, do the tadka with cardamom, cinnamon, cloves, fennel powder, curry leaves, followed by sliced shallots or small onions and green chilies and fry for 2 or 3 minutes. Add ginger garlic paste and saute till raw smell goes away, then add tomato pieces and fry till it sweats for about 2 minutes.

  2. Add 4 cups water, chili/ coriander and turmeric powders and salt, mix well and let it cook covered for about 5 mins.

  3. Add coconut paste and mix well and cover and cook for additional 5 mins.

  4. The curry should not be too thick and should be of a slightly soup consistency. Add some water (and adjust salt) if the curry becomes too thick.

  5. Garnish with coriander leaves and serve with steaming hot idlis (my favorite combon) or dosa or chapati, Also goes well with toasted bread, white or biryani rice.