Tomato Saar
This silky Maharashtrian tomato saar is comfort food at its finest—creamy, aromatic, and made with just a handful of pantry staples. Serve it over rice or with roti for a meal that tastes like home. Ready in under 30 minutes.
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Servings: 2 servings
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)