There’s something deeply comforting about a bowl of tomato saar. It’s one of those recipes that feels like a warm hug — tangy tomatoes, a hint of coconut, and that unmistakable tempering of curry leaves and hing hitting hot ghee. Whether you sip it on its own like a soup or pour it over a mound of steaming rice, it’s the kind of dish that makes a regular weeknight feel a little more special.
This one comes together in under 20 minutes, and most of that time is hands-off while the tomatoes boil away. The coconut adds a lovely, subtle richness that rounds out the tang of the tomatoes.
Why You’ll Love This Recipe
- Comes together with pantry staples
- Naturally vegan and gluten-free
- Works as a light soup or a rice accompaniment
- Freezer-friendly — make a batch and store for busy days
Ingredient Notes
- Coconut: Fresh is best, but frozen (thawed) works beautifully too. If you’re short on time, a quick 20-second zap in the microwave will thaw it right up.
- Kashmiri red chilli powder: Adds color without too much heat — don’t substitute with regular chilli powder unless you want a spicier saar.
- Curry leaves: Fresh curry leaves make a big difference here — they’re what give the tempering its signature aroma.
How to Make Tomato Saar
Step 1: Boil the tomatoes
Bring a pot of water to a boil on high heat. Meanwhile, cut a few slits into each tomato. Add the tomatoes to the boiling water and boil for about 7 minutes, until softened. Turn off the heat, remove the tomatoes, and set aside to cool.
Step 2: Blend the base
In a blender, combine the cooked tomatoes, coconut, garlic, black peppercorns, and cilantro. Blend until smooth.
Step 3: Temper and simmer
Heat ghee in a pan on medium heat. Once hot, add cumin seeds, green chillies, hing, turmeric, and curry leaves. Sauté for a few seconds until fragrant, then add the blended puree, salt, sugar, and Kashmiri red chilli powder. Add water to your preferred consistency and mix well. Let it come to a boil for 2 minutes, then lower the flame and simmer for a minute so the flavors come together.
Step 4: Garnish and serve
Finish with a sprinkle of finely chopped cilantro. Serve hot as a soup, or spoon over steaming rice.
Serving Suggestions
Enjoy tomato saar on its own with a side of papad, or pour it generously over hot rice with a drizzle of ghee for a simple, soul-warming meal.
Tomato Saar
Equipment
- 1 Cutting board
- 1 Sharp knief
- 1 Pot or saucepan for boiling tomatoes
- 1 blender
- 1 Saucepan/pot for tempering
- 1 Ladle
- Measuring spoons & cups
Ingredients
- 3 medium Tomatoes
- 2 tbsp Grated coconut (fresh or frozen, thawed)
- Cilantro few springs
- Cilantro(for garnish) as needed
- 5 Black peppercorns
- 2 Garlic cloves
- 1/2 tbsp Ghee or oil
- 1/2 tsp Cumin seeds
- 1-2 no. Green chilli
- 8-10 no. Curry leaves
- 1/4 tsp Asafoetida (hing)
- 1/4 tsp Turmeric
- 1/4 tsp Kashmiri red chilli powder
- 1/2 tsp Sugar
- 1 tsp Salt to taste
- 1 1/2 cups Water as needed to adjust the consistency
Instructions
- Cut a few slits into each tomato, then boil them until soft and mushy, about 10 minutes on high heat. Set aside to cool.3 medium Tomatoes
- In a blender jar, combine the cooked tomatoes, grated coconut, garlic, black peppercorns, and cilantro. Blend into a smooth puree.2 tbsp Grated coconut (fresh or frozen, thawed), Cilantro, 5 Black peppercorns, 2 Garlic cloves
- In a pan, heat ghee on medium-high heat. Once hot, add cumin seeds, green chillies, hing, turmeric, and curry leaves. Sauté for a few seconds until fragrant, then add the blended puree, salt, sugar, and Kashmiri red chilli powder. Adjust consistency with water. Bring to a boil, then lower flame to medium-low and simmer to let the flavors come together.1/2 tbsp Ghee or oil, 1/2 tsp Cumin seeds, 1-2 no. Green chilli, 8-10 no. Curry leaves, 1/4 tsp Asafoetida (hing), 1/4 tsp Turmeric, 1/4 tsp Kashmiri red chilli powder , 1/2 tsp Sugar, 1 tsp Salt, 1 1/2 cups Water
- Garnish with finely chopped cilantro. Serve hot as a soup, or spoon over rice.Cilantro(for garnish)
