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Method: Ingredients For Tomato Saar

This recipe provides instructions for making a Tomato Saar dish from South India. The ingredients include tomatoes, green chili, roasted cumin powder, red chili powder, jaggery, coconut milk, and tempering ingredients like mustard seeds and curry leaves. To make the saar, tomatoes are blended to a puree and simmered with spices. Jaggery and coconut milk are added for flavor. A tempering of mustard seeds, curry leaves and chili is prepared separately and added to the saar. The finished dish is garnished with coriander leaves and served with steamed rice.

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Sujit Rathi
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49 views2 pages

Method: Ingredients For Tomato Saar

This recipe provides instructions for making a Tomato Saar dish from South India. The ingredients include tomatoes, green chili, roasted cumin powder, red chili powder, jaggery, coconut milk, and tempering ingredients like mustard seeds and curry leaves. To make the saar, tomatoes are blended to a puree and simmered with spices. Jaggery and coconut milk are added for flavor. A tempering of mustard seeds, curry leaves and chili is prepared separately and added to the saar. The finished dish is garnished with coriander leaves and served with steamed rice.

Uploaded by

Sujit Rathi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TOMATO SAAR

Ingredients for Tomato Saar


 Medium tomatoes blanched and peeled 4
 Salt to taste
 Green chilli finely chopped 1 teaspoon
 Roasted cumin powder 1/2 teaspoon
 Red chili powder 1/2 teaspoon
 Jaggery chopped 1 tablespoon
 Coconut milk 1/4 cup
 Ghee 1 tablespoon
 Mustard seeds 1/2 teaspoon
 Curry leaves 4-5
 Dried red chillies broken 2
 Asafoetida 1/4 teaspoon
 Fresh coriander leaves chopped to garnish
 Steamed rice to serve

Method
Step 1

Halve the tomatoes and put into a blender jar and blend into a fine puree. Strain through a sieve into a bowl.
Water can be added in blender to remove remaining puree. 4 cups puree is needed.

Step 2

Put the puree into a deep non-stick pan, switch on heat. Add salt, green chilli, roasted cumin powder and red
chilli powder and mix well. Add sufficient water. The consistency should be of a soup. Let the mixture come to
a boil on medium heat.

Step 3

Add jaggery and let it cook for a minute or till the jaggery dissolves completely. Add coconut milk and mix well.
Let it simmer without it coming to a boil.

Step 4

Heat ghee in a non-stick tempering non-stick pan, add mustard seeds and let them splutter.

Step 5
Add curry leaves, dry red chillies and asafoetida and sauté for ½ minute. Add the tempering to the saar, cover
the pan immediately and let it simmer for 1 minute.

Step 6

Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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