Maharashtrian Tomato Saar - Coconut Tomato Soup
Heart warming and tangy Tomato Saar is a very quick and easy recipe. It is a kind of thin soup prepared with tomatoes, coconut, and some spices. This mildly spicy soup tastes simply amazing and can be prepared in under 30 minutes.
Ingredients
- 3 large Tomatoes 1 lb
- 3/4 cup Coconut milk canned
- 1/4 inch Ginger crushed
- 2 large Garlic crushed
- 1 Green chili crushed
- 4-5 Curry leaves
- 1 tbsp Coriander leaves chopped
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida
- 1/4 tsp Kashmiri red chili powder
- 1 1/4 tsp Salt or as required
- 1/2 tsp Sugar
- 2 tsp Oil
Instructions
Blanching The Tomatoes
- Boil 4-5 cups of water on medium high heat for 5-6 minutes.
- Transfer the tomatoes and cover the pot with a lid on medium heat for about 6 minutes until the skin starts to separate. Switch off the heat and let the tomatoes sit in the pot for another 5 minutes.
- Transfer the tomatoes to a plate with the help of a slotted spoon. Set them aside to cool.
- Peel off the skin of tomatoes, try to squeeze out as much juice from them as possible.
- Transfer the tomatoes to a blending jar and blend into a smooth puree. Set it aside.
Making The Tomato Saar
- Heat some oil in a pot on medium heat. Add the cumin seeds and let them crackle.
- Next, add asafoetida, curry leaves, and transfer the tomato puree.
- Add crushed ginger, garlic, and chillies. Add around ¾ th cup water and mix.
- Add ¼ th cup water to the coconut milk, transfer it to the pot, and mix it well.
- Next, add salt, sugar, and mix everything well.
- Let the saar cook on medium heat for 7-8 minutes until boiled, stirring in between.
- Transfer the chopped coriander leaves. Lower the heat and let the saar cook on a simmer for 5 minutes.
Notes
- Use fresh, tender, and ripe tomatoes for making tomato saar.
- Blanching the tomatoes will remove raw flavor from them, give wonderful color to the saar, and the peels will come off easily. Additionally you will not need to strain the tomato puree if you use a high powered blender.
- Always use a fresh can of coconut milk for this recipe. Leftover coconut milk needs to be stored in a deep freezer and thawed for the next recipe.
- You can use canned tomatoes for making this recipe very quickly.
- I have used canned coconut milk for making the saar. If you want to use fresh coconut for making the saar, blend ⅓ cup coconut with the blanched tomatoes by adding some water. Blend it smooth and strain the mixture before making the dish for a smoother texture.