Think of this Tomato Saar as Maharastra’s version of a Tomato Soup. Have it by itself or then with rice as it is traditionally served; either way you won’t be disappointed. 🙂
For a long-time, I was wondering what to make for this month’s A to Z Challenge where the star ingredient has to be with one whose name begins with the letter T. I mentally cycled through many recipes with turmeric, tamarind, and tomato; and then finally settled for this super simple Maharashtrian Tomato Saar.
One reason I chose this dish is because it fit into my recent theme for recipes that centered around soups, rasams and kadhis. The other is because I have been meaning to feature this simple dish on the blog for a while now but have never got around to it.
If you like tomato-based dishes, do try my recipes for:
- Bhandare Wale Aloo ki Sabzi | Vrat Wale Alu ki Sabzi
- Vegan Roasted Tomato and Red Bell Pepper Soup
- Easy Tomato Rice | Thakkali Sadam | Tomato Annam
- Tomato Upma: An Easy to Make Breakfast
- Tomato Nilava Pachadi | Andhra Tomato Pickle
How to Make Tomato Saar
- Making the Tomato Coconut Puree
- Boil 2 cups of water.
- Add 3 large tomatoes (~250 gms of tomatoes) to the boiling water.
- Boil the tomatoes till the skin of the tomato splits. This took me about 7 minutes of boiling.
- Take the tomatoes out of the water into a plate and let them cool.
- Save the water in which the tomatoes were cooked.
- When the tomatoes cool, peel them and discard the skin.
- Cut the tomatoes in half.
- Grind the boiled tomatoes with 2 tbsp coconut into a fine paste.
- Making the Tomato Saar
- In a heavy-bottomed vessel, heat 1/2 tsp of ghee or oil.
- Add 1/2 tsp cumin seeds and 1/2 tsp finely chopped green chillies.
- Stir-fry till the cumin seeds start to change colour.
- Add the tomato puree and mix well.
- Add 1 cup water, 1/4 tsp sugar, and some salt.
- Bring the Tomato Saar to a boil.
- Turn off the heat and garnish with 1 tbsp chopped coriander.
- Cover and set the Saar aside for 5 minutes.
- Serving Suggestions
- Serve the hot Tomato Saar with steamed rice and papad.
I am taking this delicious Tomato Coconut Soup-like to dish to the A to Z Challenge this month.
Recipe for Tomato Saar
Maharashtrian Tomato Saar
Equipment
- 1 heavy-bottomed vessel (1 litre capacity)
- Blender
- Ladle
Ingredients
- 3 Large Tomatoes (250 gms)
- 2 tbsp Grated Coconut
- 1/4 tsp Sugar
- Salt to Taste
- 1/2 tsp Ghee or Oil
- 1/2 tsp Finely Chopped Green Chilli
- 1/2 tsp Cumin Seeds
Instructions
- Boil 2 cups of water.
- Add 3 large tomatoes (~250 gms of tomatoes) to the boiling water.
- Boil the tomatoes till the skin of the tomato splits. This took me about 7 minutes of boiling.
- Take the tomatoes out of the water into a plate and let them cool.
- Save the water in which the tomatoes were cooked.
- When the tomatoes cool, peel them and discard the skin.
- Cut the tomatoes in half.
- Grind the boiled tomatoes with 2 tbsp coconut into a fine paste.
- In a heavy-bottomed vessel, heat 1/2 tsp of ghee or oil.
- Add 1/2 tsp cumin seeds and 1/2 tsp finely chopped green chillies.
- Stir-fry till the cumin seeds start to change colour.
- Add the tomato puree and mix well.
- Add 1 cup water, 1/4 tsp sugar, and some salt.
- Bring the Tomato Saar to a boil.
- Turn off the heat and garnish with 1 tbsp chopped coriander.
- Serve the hot Tomato Saar with steamed rice and papad.
I would love to hear from you!