Tomato Saar Recipe
Tomato Saar is a light, tangy, and flavorful Maharashtrian style soup made from tomatoes, tempered with mustard seeds, curry leaves, and spices like cumin and asafoetida. Often enriched with coconut or a touch of jaggery for balance, this comforting broth is both soothing and invigorating. Typically served with steamed rice or enjoyed on its own, Tomato Saar is a staple in Maharashtrian households, especially during meals or as a remedy for cold days. Its simplicity and depth of flavor make it a beloved everyday preparation
Ingredients
7-8 NOS tomato
1/4 NO beetroot
As needed water
1/2 NO fresh coconut (grated)
1 Inch ginger
2 NOS green chili
5 Cups water (added in 2 batches)
Salt to taste
2-3 Tablespoon sugar
1 Tablespoon rice flour
As needed water
1 Tablespoon ghee
1/4 Tablespoon urad dal
1/4 Tablespoon cumin seeds
5-6 NOS curry leaves
A small fresh coriander a handful (chopped)
Step:1
Make crosscuts on the tomatoes and boil them for 5-6 minutes or until soft . Dip them into ice cold ater for 1-2 minutes once boiled and then peel their skin off . Add the boiled tomatoes into a mixer grinder jar along with beetroot and water , grind it into a fine puree
Step:2
Further pass the puree through a sieve and directly add it into a stock pot . To prepare the flavored coconut milk , add the grated coconut into a mixer grinder jar along with ginger , green chili and 2.5 cups of water and grind it
Step:3
Set a sieve over bowl and place a muslin cloth on the sieve , pour coconut milk into the muslin colth and squeeze out all the coconut milk into the bowl
Step:4
Then add the coconut leftover from the muslin cloth back into the mixer grinder jar and add the remaining 2.5 cups of water and repeat the process of grinding and squeezing out the coconut milk using the muslin cloth , flavoured coconut milk is ready
Step:5
Add the coconut milk into the same stock pot as the tomato puree , switch on the flame and stir well , Further add salt and sugar , then mix the rice flour and some water in a separate bowl and add that slurry into the stock pot , stir ell and bring the saar to a gentle simmer
Step:6
Once the saar comes to a simmer , cook it for 5 minutes . To make the tempering , set a small pan over high flame , once it gets hot add the ghee and let it heat up . Add the urad dal and cook it until it turns light golden brown , then add cumin seeds and curry leaves and add the tadka to the saar and stir well . Lastly add fresh coriander , the tomato saar is ready
FAQs
1. What is the difference between Tomato Saar and Tomato Rasam?
Tomato Saar is a Konkani/Maharashtrian-style soup that is smooth, light, and mildly spiced, often finished with coconut milk or tempered coconut oil.
Tomato Rasam is a South Indian soup that is thinner, tangier, and more pungent from ingredients like tamarind and a distinct spice blend rasam powder.
2. Can I make Tomato Saar without coconut?
Yes, you can omit fresh coconut or coconut milk.
For creaminess, blend in a handful of soaked cashews or use a splash of regular milk or cream for a different but rich version.
3. Why is my Saar too watery or thin?
Blend Thoroughly: Ensure the cooked tomato-onion-spice mixture is blended into a very smooth paste to thicken the base.
Simmer: Let the saar simmer for a few minutes after adding water to allow flavors to meld and the soup to reduce slightly.
4. What can I serve with Tomato Saar?
It is traditionally served as a starter soup or alongside a main meal of rice and dal.
It pairs excellently with steamed rice or can be enjoyed as a light soup with a side of papad or crusty bread.
5. How can I adjust the spice level?
For Milder: Reduce or deseed the green chilies and use less black pepper.
For Spicier: Add an extra chili or a pinch of red chili powder while cooking the tomatoes