Tomato Saar
Tomato Saar is a quintessential Maharashtrian preparation, also a ‘must have’ dish for most of our festive fares.
Tomato is paired with coconut and then tempered with a few spices to make a sweet-spicy-tangy ‘soup’ usually as an accompaniment to steamed rice, although it can also be served like a soup on its own.
| Servings | Prep Time |
| 4-5 | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 9 – 10 ripe tomatoes
- 3/4cup coconutfreshly grated
- 2 1/2tsps jaggerygrated (or as required)
- 1/2tsp red chillipowder (optional)
- saltto taste
For the tempering:
- 2tsp gheeor oil (homemade ghee tastes the best)
- 1tsp mustard seeds
- 1tsp seedscumin
- 1/4tsp asafoetida
- 1 – 2 dry red chilliesbroken into pieces
- 10 – 12 curry leavestorn into pieces with hand
- coriander leavesChopped, for garnishing
Instructions
- Cook the tomatoes in a pressure pan until soft (one whistle and then 5 mins on sim)
- Meanwhile grind the coconut to a fine paste using little water.
- Once the tomatoes are cooked, cool and remove skin and chop off the head.
- Grind the tomatoes along with the coconut to a smooth paste.
- You can sieve the paste through a mesh at this stage. I like to skip this step and directly use the paste as it is.
- Add sufficient water to the paste to bring it to a soup like consistency.
- Add jaggery,salt and chilli powder (if using) and bring it to a boil.
- In a small pan/kadai, heat the ghee/oil.
- Add the mustard seeds.
- Add the cumene seeds once the mustard seeds splutter.
- Switch off the gas and add the asafoetida, curry leaves and the red chillies.
- Pour this this tempering over the tomato saar.
- Garnish with fresh chopped coriander leaves and serve with hot rice or just as it is like a soup.
Recipe Notes
