Maharashtrian Tomato Saar is a spicy tomato soup made with curry leaves, coconut and chillies. This soup is staple food in every Maharashtrian household, it's light and usually had with Masale Bhaat , This combo is must in Maharastrians wedding menu.
4 Red Ripe & Firm Tomatoes
1/2 Cup Packed Freshly Grated Coconut
3 Dried Red Chillies - soaked in warm water
1'' Piece ginger
1 Teaspoon Jaggery
1 Teaspoon Tamarind paste
Salt to taste
A Spring Curry leaves
1 + 1/2 Teaspoon Cumin seeds
2 Tablespoons Desi Ghee
A Pinch Asafoetida (hing)
Method
Cook the tomatoes in a pressure cooker, add 1/2 cup water. Take 2 whistles and let the cooker cool. After cooking remove the tomatoes and peel the skin. Then blend it along with the water in which they were blanched.
In a small blender jar add grated coconut,1/2 teaspoon cumin seeds, soaked dry red chillies, ginger and make a fine paste.
In a large pot or skillet add this paste, tomato puree, tamarind paste, salt, jaggery and bring it to boil. Reduce the flame to sim and let it simmer for a few minutes for all the flavors to blend.
In the meantime let's prepare the tempering /tadka
Heat ghee in a small pan, adding cumin seeds, curry leaves, when they sizzle take off flame and then add the asafoetida.
Pour this immediately into the Tomato Saar and cover it . Let is simmer on medium flame for a few minutes.
Serve hot and enjoy with Masale Bhaat.
1/2 Cup Packed Freshly Grated Coconut
3 Dried Red Chillies - soaked in warm water
1'' Piece ginger
1 Teaspoon Jaggery
1 Teaspoon Tamarind paste
Salt to taste
A Spring Curry leaves
1 + 1/2 Teaspoon Cumin seeds
2 Tablespoons Desi Ghee
A Pinch Asafoetida (hing)
Method
Cook the tomatoes in a pressure cooker, add 1/2 cup water. Take 2 whistles and let the cooker cool. After cooking remove the tomatoes and peel the skin. Then blend it along with the water in which they were blanched.
In a large pot or skillet add this paste, tomato puree, tamarind paste, salt, jaggery and bring it to boil. Reduce the flame to sim and let it simmer for a few minutes for all the flavors to blend.
In the meantime let's prepare the tempering /tadka
Heat ghee in a small pan, adding cumin seeds, curry leaves, when they sizzle take off flame and then add the asafoetida.
Pour this immediately into the Tomato Saar and cover it . Let is simmer on medium flame for a few minutes.
Labels : Soup, Tomato Saar, Maharashtra, Maharastrian Cuisine, Soup Swappers, Healthy
Now, how perfect is a soup traditionally served at weddings? It sounds amazing, Sneha!
ReplyDeleteSneha, I am so happy that you are part of this group. Your recipes add so much zest and spice each month. I love this recipe and I love that you share your culture with us each month. This was the best theme ever!
ReplyDeleteI am totally in love with jaggery, which I just bought the other day - the smell is amazing, we have a product in Brazil called "rapadura" that reminds me of it...
ReplyDeletewonderful soup, I can imagine the spices and background of sweetness
Loving tomato soup and loving the spices of Indian cuisine, I know that I would enjoy this soup! I spent a week in your lovely state on a study trip...years ago....I am sorry that I missed enjoying this soup, but now I can make it!
ReplyDeleteI cannot wait to give this a try! Thanks for sharing!
ReplyDeleteI love learning more about where you are from through your food - this soup sounds lovely
ReplyDeleteI love this Sneha! Thanks so much for the story behind this soup.
ReplyDeleteThis is going on the must try at some point in my life list. It sounds lovely!
ReplyDelete