Maharashtrian Tomato Saar
This Maharashtrian Tomato Saar when served with rice and apapd can make for a light meal in summer or then a warming meal in winter. The best part is that this recipe gets done in less than 30 minutes and so is a boon for busy days.
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
For Tempering
- 1/2 tsp Ghee or Oil
- 1/2 tsp Finely Chopped Green Chilli
- 1/2 tsp Cumin Seeds
Instructions
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.
Serving Suggestions
- Serve the hot Tomato Saar with steamed rice and papad.
Nutrition
Calories: 36 kcalCarbohydrates: 3 gProtein: 1 gFat: 2 gSaturated Fat: 2 gCholesterol: 2 mgSodium: 9 mgPotassium: 162 mgFiber: 1 gSugar: 2 gVitamin A: 521 IUVitamin C: 9 mgCalcium: 6 mgIron: 1 mg