Tomato Saar Recipie

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Tomato Saar - SK Khazana Recipe

• Medium tomatoes blanched and peeled 4

• Salt to taste

• Green chilli finely chopped 1 teaspoon

• Roasted cumin powder 1/2 teaspoon

• Red chili powder 1/2 teaspoon

• Jaggery chopped 1 tablespoon

• Coconut milk 1/4 cup

• Ghee 1 tablespoon

• Mustard seeds 1/2 teaspoon

• Curry leaves 4-5

• Dried red chillies broken 2

• Asafoetida 1/4 teaspoon

• Fresh coriander leaves chopped to garnish

• Steamed rice to serve

Method

Step 1

Halve the tomatoes and put into a blender jar and blend into a fine puree. Strain through a sieve into a bowl. Water can be added in blender to remove remaining puree. 4 cups puree is needed.

Step 2

Put the puree into a deep non-stick pan, switch on heat. Add salt, green chilli, roasted cumin powder and red chilli powder and mix well. Add sufficient water. The consistency should be of a soup. Let the mixture come to a boil on medium heat.

Step 3

Add jaggery and let it cook for a minute or till the jaggery dissolves completely. Add coconut milk and mix well. Let it simmer without it coming to a boil.

Step 4

Heat ghee in a non-stick tempering non-stick pan, add mustard seeds and let them splutter.

Step 5

Add curry leaves, dry red chillies and asafoetida and sauté for ½ minute. Add the tempering to the saar, cover the pan immediately and let it simmer for 1 minute.

Step 6

Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice
.