Oct 12, 2010

Tomato Saar

Tomato Saar

Recipe credit - Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

Serves: 3 serving bowl

Serve as a soup or goes well with rice.

You will need

Tomatoes, chopped , ripe and large - 3

Coconut, scraped -1 cup ( 100 g )

Garlic - 3 cloves

Cumin seeds ( jeera ) -1/2 teaspoon

Salt - to taste ( or 1/2 teaspoon )

Red chilli powder -1/2 teaspoon

Cooking oil / ghee - 2 teaspoon

Mustard seeds -1/2 teaspoon

Asafoetida ( hing ) - a pinch

Curry leaves - 1 spring

Green chillies, slit - 2

Sugar - 1 teaspoon ( optional )

Fresh coriander leaves, chopped -1 teaspoon


Grind coconut, garlic and cumin seeds into a paste.

Add salt and red chilli powder to tomatoes. Transfer into a pan, add three cups of water and bring it to a boil. Simmer for fifteen minutes and puree when it is a little cool.

Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves.

Add pureed tomato and slit green chillies and bring it to a boil and add sugar ( optional ).

Add coconut and spice paste. Cook on low heat for ten minutes. Adjust seasoning. Serve hot, garnished with coriander leaves.

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