Tomato saar recipe with step-by-step pics. Tomato saar is mainly a tangy soupy curry like preparation made with tomatoes, coconut and spices. This recipe comes from the coastal area of Maharashtra. No onion no garlic and vegan recipe.
I’ve been making this specific tomato saar recipe for a few years and this can be a finger-licking tasty saar that tastes superior with steamed rice. I had one ebook on Indian delicacies which is out of print now and it’s from this ebook that I had initially tailored tomato saar recipe a few years again.
Tomatoes are considered one of my favourite veggie to go in most dishes. No marvel I’m an enormous fan of each Tomato Rasam and this tomato saar.
The recipe makes use of contemporary coconut and the tanginess of tomatoes is balanced by the refined sweetness of the coconut.
For this recipe use ripe and pink tomatoes. Keep away from utilizing tomatoes with a bitter or khatta style.
Tomato saar tastes greatest with steamed rice, however you’ll be able to even have it as a soup. You may also serve it with a aspect veggie stir-fried dish like suran fry, child potato fry, child corn fry or bendakaya fry.
Step-by-Step Information
The best way to make Tomato Saar
Cooking tomatoes:
1. Rinse 250 grams (3 medium sized) tomatoes properly in contemporary water. Then quarter them. Preserve apart.
2. In a pan carry 1.5 cups water to a fast boil.
3. Add the tomatoes.
4. Cowl the pan and simmer on low to medium warmth for six to eight minutes until the tomatoes are tender.
5. The tomatoes must get softened. Let the tomatoes quiet down at room temperature or turn out to be heat.
6. Then pressure the tomatoes utilizing a strainer, in order that seeds are faraway from the inventory.
Alternatively, you’ll be able to purée the tomatoes individually after which pressure the purée after which grind coconut, chilies and cumin individually. Since I don’t pressure tomato purée, I grind the whole lot collectively (step 8 beneath).
7. Preserve the reserved inventory apart.
Making tomato-coconut paste
8. Add the cooked tomatoes within the grinder jar.
9. Additionally add ½ cup contemporary grated coconut, 2 to three teaspoons chopped inexperienced chilies and ½ teaspoon cumin seeds.
10. With out including water grind to a easy consistency.
Making Tomato Saar
11. Now take the tomato and coconut paste in a pan. I’ve used the identical pan through which I cooked the tomatoes.
12. Add the reserved inventory.
13. Add ½ cup of water within the grinder jar. Swirl and rotate the jar, in order that the tomato-coconut paste caught on the sides and backside of the jar will get blended with the water.
14. Now add this water within the pan. You’ll be able to add water as required. You’ll be able to general add ½ to ⅔ cup water.
15. Season with salt as per style.
16. Add ½ teaspoon jaggery or sugar. You’ll be able to add much less or extra as per your style.
17. Combine very properly and maintain the pan on a stovetop on low to medium warmth.
18. Convey to a boil. Then swap off the warmth. Cowl and maintain apart.
Tempering tomato saar
19. In a tadka pan or a small frying pan, warmth 2 tablespoons oil. You should utilize any impartial flavored oil or coconut oil. Preserve the warmth to a low.
20. Then add ½ teaspoon mustard seeds.
21. Let the mustard seeds start to crackle.
22. When the mustard seeds start to crackle, add ¼ teaspoon of cumin seeds.
23. Let the cumin seeds additionally crackle.
24. Then add 8 to 10 curry leaves and 1 pink chili (damaged and seeds eliminated). Fry for a few seconds until the pink chilies change colour. Take care to not burn them.
25. Swap off the warmth and add ¼ teaspoon turmeric powder and 1 pinch asafoetida. Combine properly.
26. Now pour this tempering within the tomato saar.
27. Cowl the pan with a lid and permit the tempering flavors to get infused within the saar for 3 to 4 minutes.
28. Then stir the tomato saar.
29. Now add 2 tablespoons chopped coriander leaves and blend properly.
30. Serve tomato saar with steamed rice accompanied with a aspect veggie stir-fried dish like potato fry, tendli fry, uncooked banana fry or capsicum fry.
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Tomato Saar
Tomato saar is tangy curry made with tomatoes, coconut and spices. This recipe comes from the coastal area of maharashtra. It’s best had with steamed rice.
Prep Time 10 minutes
Prepare dinner Time 15 minutes
Whole Time 25 minutes
for cooking tomatoes
for coconut paste
different elements for tomato saar
for tempering tomato saar
for garnish
cooking tomatoes
Rinse tomatoes properly in water. Then quarter them. Preserve apart.
In a pan carry 1.5 cups water to a fast boil.
Add the tomatoes. Cowl the pan and simmer on low to medium flame for six to eight minutes until the tomatoes are tender.
The tomatoes must get softened. Let the tomatoes quiet down at room temperature or turn out to be heat.
Then pressure the tomatoes utilizing a strainer, in order that seeds are faraway from the inventory. Preserve the reserved inventory apart. Alternatively you’ll be able to purée the tomatoes individually after which pressure the purée. Then grind coconut, chilies and cumin individually. Since I don’t pressure tomato purée, I grind the whole lot collectively.
making tomato-coconut paste
Add the cooked tomatoes within the grinder jar. Additionally add ½ cup contemporary grated coconut, 2 to three teaspoons chopped inexperienced chilies and ½ teaspoon cumin seeds.
With out including water grind to a easy consistency.
making tomato saar
Now take the tomato and coconut paste in a pan. I’ve used the identical pan through which I cooked the tomatoes.
Add the reserved inventory.
Add ½ cup water within the grinder jar. Swirl and rotate the jar, in order that the tomato-coconut paste caught on the sides and backside of the jar will get blended with the water.
Now add this water within the pan. You’ll be able to add water as required. You’ll be able to general add ½ to ⅔ cup water.
Season with salt as per style.
Add ½ teaspoon jaggery or sugar. You’ll be able to add much less or extra as per your style.
Combine very properly and maintain the pan on a range high on low to medium flame.
Convey the tomato saar to a boil. Then swap off the flame. Cowl and maintain apart.
tempering tomato saar
In a tadka pan or a small frying pan, warmth 2 tablespoons oil. Preserve the flame to a low.
Then add ½ teaspoon mustard seeds. Let the mustard seeds start to crackle.
When the mustard seeds start to crackle, add ¼ teaspoon cumin seeds.
Let the cumin seeds additionally crackle.
Then add 8 to 10 curry leaves and 1 pink chili (damaged and seeds eliminated). Fry for a few seconds until the pink chilies change colour. Take care to not burn them.
Swap off the flame and add ¼ teaspoon turmeric powder and 1 pinch asafoetida. Combine properly.
Now pour this tempering within the tomato saar.
Cowl the pan with a lid and permit the tempering flavors to get infused within the saar for 3 to 4 minutes.
Then stir the tomato saar. Now add 2 tablespoons chopped coriander leaves and blend properly.
Serve tomato saar with steamed rice accompanied with a aspect veggie stir fried dish.
- You’ll be able to add much less or extra inexperienced chilies.
- You’ll be able to cut back the oil to 1 tablespoon for tempering.
- Add water as required.
- As an alternative of jaggery you should use sugar.
- Use ripe and pink tomatoes for making saar. Keep away from tomatoes which have a extra bitter (khatta) style.
Diet Details
Tomato Saar
Quantity Per Serving
Energy 127 Energy from Fats 90
% Day by day Worth*
Fats 10g15%
Saturated Fats 3g19%
Sodium 670mg29%
Potassium 219mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 735IU15%
Vitamin C 77.8mg94%
Calcium 19mg2%
Iron 0.9mg5%
* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
This Tomato Saar put up from the archives first printed in August 2017 has been up to date and republished on December 2022.
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