Tomato Saar

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 Saar

Tomato Saar

Recipe by Ushakal GroupCourse: Veg SambarCuisine: IndianDifficulty: Medium


Prep time


Cooking time






  • 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.

  • Tips:
  • Add sugar according to your taste. It depends on the tomatoes.

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