Tomato Saar is a sweet and sour curry made using tomatoes and fresh coconut. The recipe is quite simple, but the flavour is simply awesome.
This Saar is supposed to be had with steamed rice with an accompaniment of any chutney like, or pickles, papad, fritters or vegetables of choice if desired!
This is a recipe passed down to me by my mother, who learnt it by observing her Mother In Law (my granny (whislt she prepared it). The simple, yet tongue tickling flavour of this saar, is mainly due to the homemade ghee used in it’s preparation!
For some more delicious kadhis, curries do take a look at the following recipes too…
- Aambya Saasav
- Jeermeeryaa Kadi
- Kairi Udid Methi
- Ambaadae Udid Methi
- Teppala Kadhi In NKGSB Style
Prep Time : 10 min
Cooking Time : 15 min
Serves : 4
Cup Used : 200 ml
- 2 cups Tomato Puree (3 small Tomatoes)
- 1 1/2 cup Water… Approx
- 4 tbs Fresh Grated Coconut
- 2 tbs Jaggery… To be adjusted
- 3/4 tsp Kashmiri Red Chilli Powder
- 1/4 cup Chopped Coriander Leaves For Garnishing
- Salt To Taste
To Be Roasted :
- 1 tsp Homemade Ghee
- 2-3 Dry Red Bedgi Chillies … Roughly torn and deseeded
- 1/2 tsp Cumin Seeds
- 5-6 Black Peppercorns
For The Tempering :
- 2 tsp Ghee
- 1 tsp Mustard Seeds
- 10 Fenugreek Seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry Leaves (8-10 leaves)
- 1/2 tsp Turmeric Powder
- To make Tomato Saar, heat a small kadhai and add ghee to it for roasting. When it heats up, add the deseeded dry red chillies and roast them slightly and set aside.
- Now in the same kadhi, add the cumin seeds and black peppercorns and roast them slightly.
- Add these roasted ingredients to a mixer grinder.
- Chop the tomatoes and add them to the grinder.
- Add to it the fresh grated coconut, and grind to a smooth paste using 1/4 cup water if required.
- Heat a pan and add ghee to it for tempering. Add the mustard seeds to it.
- As soon as they splutter, add the fenugreek seeds and the asafoetida.
- Next, add the curry leaves and the turmeric powder.
- Immediately add the ground tomato paste and mix well.
- Add about a cup of water, jaggery, red chilli powder and salt to taste.
- Bring it to a boil and then simmer on low for about 8-10 minutes.
- Add some more water if required to get a slightly thin consistency.
- Check seasoning and adjust the jaggery if required as per the sourness of the tomatoes.
- Switch off the flame and transfer it to a serving bowl and garnish with chopped coriander leaves.
- Serve this delicious Tomato Saar with hot steaming rice and some some Aambade Kaarle Lonche by the side!