Tomato Saar is basically a tangy, spicy tomato soupy curry preparation with curry leaves and chilies. It’s most commonly served during Goan religious festive time! The curry is light and a perfect summer accompaniment as part of the meal. Lightly spiced with curry leaves and dried red chilies for that smoky flavor. It goes well with steamed rice.
Tomato SaarCourse: Veg SambarCuisine: IndianDifficulty: Medium
3 medium ripe tomatoes
Milk of 4 tbsp grated coconut (optional)
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp asafoetida powder or 1/4th inch Shankar Chap Hing
1 -2 green chilies, vertically cut
1/2 tsp sugar or as per taste
2 tbsp oil
Salt to taste
Few Coriander leaves chopped
- Grind the grated coconut by adding 1/4 cup water, collected the coconut milk and keep aside (optional)
- In a kadai, add oil. When it heats, add mustard seeds.
- When mustard seeds flutter, and add cumin seeds
- Add curry leaves.
- Then add asafoetida piece/powder.
- Keep the gas on low flame.
- Now add the finally chopped tomato. Let it get cooked for 5 minutes.
- Add green chilies and, if you prefer, add coconut milk at this stage and stir.
- Now add the water obtained after boiling the sprouted Moong. Continue heating on low flame for about 2 – 3 minutes
- Add sugar and salt to taste and mix well.
- Garnish with chopped coriander leaves.
- Add sugar according to your taste. It depends on the tomatoes.