Thakkali (Tomato) Soup~Trichy style soup

Cooking Indian food is a rewarding experience and I try not to take short cuts in preparing home cooked meals and this recipe is no exception. It is an elaborate procedure and the result is an aromatic, sour, and super appetizing curry for rice. The traditional soup is richer compared to the Tomato soups. Infused with coconut milk, spices and loads of tomatoes, this soup goes extremely well with hot steaming rice with a nice spicy varuval/stir fry.
I have no clue why it is called soup. Athai & Amma called it Thakkali soup but this in no way resembles the Tomato soup served at the restaurants. It is more of a kurma than a soup. In Tamil cuisine, if coconut paste is added then it is kurma and when coconut milk is added then the name changes. It is either paal curry or stew or soup:) and therefore I assume that is how the name was derived.

Ingredients: 

1. 5 cups tomatoes cubed
2. ¾^th cup thuvaram paruppu/tuar dhal
3. ½ cup sliced shallots/onions
4. 8 to 10 green chillies (I used Thai chillies)
5. ¼ ^th cup  sliced garlic
6. 1 teaspoon chilli powder
7. ½ teaspoon turmeric powder
8. curry leaves and cilantro finely chopped

For coconut milk extract:

1. ½ cup grated coconut
2. 2 tablespoons coriander seeds/dhania
3. 1 tablespoon black pepper

For Seasoning:

1. 2 small piece cinnamon
2. 3 to 4 cloves
3. oil for seasoning

Procedure:

1. Wash the dhal and cook with rest of the other ingredients in a pressure cooker until dhal is cooked. When cool open the lid and mash the dhal well. and set aside.
2. Now grind the coconut with dhania and pepper and extract milk three times (to make approx a cup). 
3. Transfer the cooked dhal to a pan and bring it to a boil. This has to be a little thinner than a kurma. At this stage adjust water accordingly or simmer if too thin.
4. Now add the coconut milk extract. Bring to boil and switch off the heat.
5. In another kadai heat oil and add the seasoning and finally add to the dhal.
6. Add some fresh cilantro towards the end.

Squeeze some lime juice and serve with rice.

TIPS: I have added Roma tomatoes in this recipe. I used about 10 tomatoes. Reduce the quantity of green chillies if less spice is preferred. Also you can omit the red chilli powder but do not reduce the black pepper.