Tomato saar recipe with step by step pics. Tomato saar is basically a tangy soupy curry like preparation made with tomatoes, coconut and spices. This recipe comes from the coastal region of maharashtra
I have been making this particular tomato saar recipe for many years and this is a finger-licking tasty saar that tastes awesome with steamed rice. I had one book on Indian cuisine which is out of print now and it is from this book that I had initially adapted tomato saar recipe many years back.
Tomatoes are one of my favorite veggie to go in most dishes. No wonder I am a big fan of both tomato rasam and this tomato saar.
The recipe uses fresh coconut and the tanginess of tomatoes is balanced by the subtle sweetness of the coconut. Tomato saar tastes best with steamed rice, but you can even have it as a soup. You can also serve it with a side veggie stir-fried dish like suran fry, baby potato fry, baby corn fry or bendakaya fry.
How to make tomato saar
Cooking tomatoes:
1. Rinse tomatoes well in water. Then quarter them. Keep aside.
2. In a pan bring 1.5 cups water to a rapid boil.
3. Add the tomatoes.
4. Cover the pan and simmer on low to medium flame for 6 to 8 minutes till the tomatoes are tender.
5. The tomatoes have to get softened. Let the tomatoes cool down at room temperature or become warm.
6. Then strain the tomatoes using a strainer, so that seeds are removed from the stock. Alternatively, you can purée the tomatoes separately and then strain the purée and then grind coconut, chilies and cumin separately. Since I do not strain tomato purée, I grind everything together (step 8 below).
7. keep the reserved stock aside.
Making tomato-coconut paste
8. Add the cooked tomatoes in the grinder jar.
9. also add ½ cup fresh grated coconut, 2 to 3 teaspoons chopped green chilies and ½ teaspoon cumin seeds.
10. Without adding water grind to a smooth consistency.
Making tomato saar
11. Now take the tomato and coconut paste in a pan. I have used the same pan in which I cooked the tomatoes.
12. Add the reserved stock.
13. Add ½ cup of water in the grinder jar. Swirl and rotate the jar, so that the tomato-coconut paste stuck at the sides and bottom of the jar gets mixed with the water.
14. Now add this water in the pan. You can add water as required. You can overall add ½ to ⅔ cup water.
15. Season with salt as per taste.
16. Add ½ teaspoon jaggery or sugar. You can add less or more as per your taste.
17. Mix very well and keep the pan on a stovetop on low to medium flame.
18. Bring to a boil. Then switch off then flame. Cover and keep aside.
Tempering tomato saar
19. In a tadka pan or a small frying pan, heat 2 tablespoons oil. Keep the flame to a low.
20. Then add ½ teaspoon mustard seeds.
21. Let the mustard seeds begin to crackle.
22. When the mustard seeds begin to crackle, add ¼ teaspoon cumin seeds.
23. Let the cumin seeds also crackle.
24. Then add 8 to 10 curry leaves and 1 red chili (broken and seeds removed). Fry for a couple of seconds till the red chilies change color. Take care not to burn them.
25. Switch off the flame and add ¼ teaspoon turmeric powder and 1 pinch asafoetida. Mix well.
26. Now pour this tempering in the tomato saar.
27. Cover the pan with a lid and allow the tempering flavors to get infused in the saar for 3 to 4 minutes.
28. Then stir the tomato saar.
29. Now add 2 tablespoons chopped coriander leaves and mix well.
30. Serve tomato saar with steamed rice accompanied with a side veggie stir-fried dish like potato fry, tendli fry, raw banana fry or capsicum fry.
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Tomato Saar
By Dassana Amit
Ingredients
for cooking tomatoes
- 250 grams tomatoes or 3 medium tomatoes or 2 cups quartered tomatoes
- 1.5 cups water for cooking tomatoes
for coconut paste
- ½ cup fresh grated coconut
- 2 to 3 green chilies - chopped or 2 to 3 teaspoons chopped green chilies
- ½ teaspoon cumin seeds
other ingredients for tomato saar
- ½ teaspoon jaggery or sugar
- salt as required
- ½ to ⅔ cup water to be added later
for tempering tomato saar
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 8 to 10 curry leaves
- 1 red chili - broken and seeds removed
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
for garnish
- 2 tablespoons chopped coriander leaves
Instructions
cooking tomatoes
- Rinse tomatoes well in water. Then quarter them. Keep aside.
- In a pan bring 1.5 cups water to a rapid boil.
- Add the tomatoes. Cover the pan and simmer on low to medium flame for 6 to 8 minutes till the tomatoes are tender.
- The tomatoes have to get softened. Let the tomatoes cool down at room temperature or become warm.
- Then strain the tomatoes using a strainer, so that seeds are removed from the stock. Keep the reserved stock aside. Alternatively you can purée the tomatoes separately and then strain the purée. Then grind coconut, chilies and cumin separately. Since I do not strain tomato purée, I grind everything together.
making tomato-coconut paste
- Add the cooked tomatoes in the grinder jar. Also add ½ cup fresh grated coconut, 2 to 3 teaspoons chopped green chilies and ½ teaspoon cumin seeds.
- Without adding water grind to a smooth consistency.
making tomato saar
- Now take the tomato and coconut paste in a pan. I have used the same pan in which I cooked the tomatoes.
- Add the reserved stock.
- Add ½ cup water in the grinder jar. Swirl and rotate the jar, so that the tomato-coconut paste stuck at the sides and bottom of the jar gets mixed with the water.
- Now add this water in the pan. You can add water as required. You can overall add ½ to ⅔ cup water.
- Season with salt as per taste.
- Add ½ teaspoon jaggery or sugar. You can add less or more as per your taste.
- Mix very well and keep the pan on a stove top on low to medium flame.
- Bring the tomato saar to a boil. Then switch off the flame. Cover and keep aside.
tempering tomato saar
- In a tadka pan or a small frying pan, heat 2 tablespoons oil. Keep the flame to a low.
- Then add ½ teaspoon mustard seeds. Let the mustard seeds begin to crackle.
- When the mustard seeds begin to crackle, add ¼ teaspoon cumin seeds.
- Let the cumin seeds also crackle.
- Then add 8 to 10 curry leaves and 1 red chili (broken and seeds removed). Fry for a couple of seconds till the red chilies change color. Take care not to burn them.
- Switch off the flame and add ¼ teaspoon turmeric powder and 1 pinch asafoetida. Mix well.
- Now pour this tempering in the tomato saar.
- Cover the pan with a lid and allow the tempering flavors to get infused in the saar for 3 to 4 minutes.
- Then stir the tomato saar. Now add 2 tablespoons chopped coriander leaves and mix well.
- Serve tomato saar with steamed rice accompanied with a side veggie stir fried dish.
Notes
- You can add less or more green chilies.
- You can reduce the oil to 1 tablespoon for tempering.
- Add water as required.
- Instead of jaggery you can use sugar.
- Use ripe and red tomatoes for making saar. Avoid tomatoes which have a more sour (khatta) taste.
Nutrition Info Approximate values
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In the Android app star option doesn’t work.. I’ve marked so many recipes with star and none of them visible in favorites list.. I’ve tried many of ur recipes and it came out very good.. keep up the good work..
there is some problem with the favorites list and we are looking into this. thanks for the positive feedback on the recipes.
Venkatesh B’lore: Dasan/Amit thanking you. Tamato saar is very simple and excellent tangy and sweet it is different taste once again thank you.
Welcome Venkatesh. Thanks for your positive feedback.
Just made it. It is awesome.
I am from Eastern European background and all these flavours and techniques are absolutely new for me. Thank you for sharing you experience. It is impossible to fail following your instructions.
P.S. Recipe rating does not work as well as print option. It is only on this page. All other pages are OK
Thanks Natalia for your positive feedback and for informing me about the recipe rating issue. I don’t know why it didn’t worked for you. I just checked from two different systems and it is working fine now. Happy cooking.
hi
the print function of your blog does not work anymore. And that is a very petty because I print a lot of your great recipes
thanks for letting me know. i will look into it.