Indya Unlimited - All Things Indian

This saar is very famous in Maharashtra. It is little variation to the tomato soup. It reminds of Tomato Rasam. I usually make it as a alternative to Dal. Most of the Maharashtrian weddings or similar functions, tomato saar is served with Pulav or Masale bhat. It is very comforting to drink a bowl of tomato saar in winter.

Ingredients:

- 5-6 Roma Tomatoes

- 4-5 Tablespoon fresh coconut (I use frozen coconut available at Indian grocery)

- 1 teaspoon cumin seeds

- 7-8 curry leaves

- 1 big green chilli (slit vertically)

- 1 ½  teaspoons sugar

- 1 tablespoon ghee

- ½ teaspoon Grated ginger

- Salt to taste

- 2 to 3 pinches of asafoetida powder.

- 1 tablespoon chopped coriander

How to Make:

Boil the tomatoes in sufficient water (3 cups approx.) until they are soft. Put coconut in the blender with little warm water and make a puree. Add tomatoes and grated ginger  to the blender and make a tomato puree. Heat the ghee in a big pan and add cumin seeds. When they splutter, add  green chilli , curry leaves and 2-3 pinches of asafoetida powder. Add the tomato puree, 2 cups of water, sugar and salt. Let it boil.

Tomato Sar is ready. Garnish it with chopped coriander leaves.

Note: Serve hot with white rice /Pulav /Masale bhat. You can add one additional green chilli to make it spicier.