Tomato Saar

This common maharashtrian fare is made differently at each home and yet is a staple food for all. Guess just the way that every house has a dal recipe with the same ingredients but the taste is peculiarly different at each place.
I started making and eating tomato saar only after marriage. I also learnt this version of saar from an old (late) aunt of my Mother in law (Aai). So this aunt (atya) of my Aai, was then 85 when she taught me the secret ingredient of her tomato saar. It really brings a nice twist to the basic taste.

5 medium size ripe tomatoes (the one’s we get in Mumbai are just fine)
1 tbsp curd (Secret ingredient)
1 tbsp fresh coconut grated
2 tbsp fresh coriander
2 green chillies1
½ inch ginger
1 tspn cumin seeds
1 tspn red chilli powder
½ tspn turmeric powder
a pinch of sugar
Salt to taste
Oil for cooking
Method1) Blanch the tomatoes and make a puree
2) In a mixie, grind coconut, coriander, green chillies, pinch of cumin seeds, salt, a pinch of sugar and make a fine paste. Now add the curd and pulse again.
3) In a deep dish pan, heat some oil, add cumin seeds and let it splutter. Now add the turmeric and red chilli powder.
4) Add the tomato puree and cook until the raw smell of tomatoes goes away
5) No add the coriander-coconut mixture and let it simmer.
6) Garnish with coriander and serve with steamed rice.


layaa said…
New spicy dish,looks colourful.

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