Tomato Saar
Tomato Saar is a quintessential Maharashtrian preparation, also a ‘must have’ dish for most of our festive fares. Tomato is paired with coconut and then tempered with a few spices to make a sweet-spicy-tangy ‘soup’ usually as an accompaniment to steamed rice, although it can also be served like a soup on its own.
Servings Prep Time
4-5 15minutes
Cook Time
Servings Prep Time
4-5 15minutes
Cook Time
For the tempering:
  1. Cook the tomatoes in a pressure pan until soft (one whistle and then 5 mins on sim)
  2. Meanwhile grind the coconut to a fine paste using little water.
  3. Once the tomatoes are cooked, cool and remove skin and chop off the head.
  4. Grind the tomatoes along with the coconut to a smooth paste.
  5. You can sieve the paste through a mesh at this stage. I like to skip this step and directly use the paste as it is.
  6. Add sufficient water to the paste to bring it to a soup like consistency.
  7. Add jaggery,salt and chilli powder (if using) and bring it to a boil.
  8. In a small pan/kadai, heat the ghee/oil.
  9. Add the mustard seeds.
  10. Add the cumene seeds once the mustard seeds splutter.
  11. Switch off the gas and add the asafoetida, curry leaves and the red chillies.
  12. Pour this this tempering over the tomato saar.
  13. Garnish with fresh chopped coriander leaves and serve with hot rice or just as it is like a soup.
Recipe Notes