Tomato Saar

May 25, 2020Niketa
Tomato Saar

Cook time: 15 minutes

Serves: 4 people

5.0

Tomato Saar is a sweet & tangy Indian soup recipe made using tomatoes and coconut milk. This warming, comforting and tasty soup makes a perfect side with rice.

Tomato Saar is nothing but a popular Maharashtrian version of tomato soup. This mildly spiced soup is traditionally served with steamed rice or Masale Bhaat. Maharashtrian thali is incomplete without this soup. I have grown up having Saar bhaat as my favorite meal and still do. Today I am sharing with you my family recipe to this tomato coconut soup, which is a prefect balance of tanginess from the tomatoes and the sweetness from the coconut milk.

This lip smacking delicious recipe makes a perfect cozy meal for busy weeknights. I end up making this saar quite often as it comes together in no time.

Tomato Saar
Tomato Saar

Ingredients you will need:

Tomatoes: I use on the vine red tomatoes in this recipe as they are sweet, bright red and medium sized. Alternatively, you can use canned tomatoes in this recipe.

Coconut Milk: Traditionally this recipe uses homemade coconut milk. However, you can use canned full fat coconut milk. To make homemade coconut milk, add freshly shredded or frozen coconut to a high speed blender, pour hot water and blend on high speed for 1-3 minutes to get a smooth consistency. Pour the coconut milk into a strainer lined with a kitchen towel and give it a good squeeze. You will end up with a rich coconut milk.

Spices & Herbs : I have used cumin seeds, asafotedia, dried red chilies & curry leaves to add flavor to this soup.

Ghee: A tempering of ghee imparts a nutty & delicious flavor to this soup

How To Make Tomato Saar:

Cooking the tomatoes: Wash and boil 4 medium sized tomatoes for about 6-8 minutes until tender. The skin of the tomatoes should easily come off. With the help of tongs transfer the tomatoes on a plate and allow them to cool. Peel the skin, place the tomatoes in a high speed blender and make a puree. Strain the puree to sperate the tomato seeds. Set aside.

Making Coconut Milk: Add the freshly shredded coconut or frozen coconut in a high speed blender, pour hot water and blend on high speed for 1-3 minutes to get a smooth consistency. Pour the coconut milk into a strainer lined with a kitchen towel and give it a good squeeze. You will end up with a rich coconut milk or use a fine mesh strainer.

Making Tomato Saar: Add coconut milk and tomato puree in a pot along with salt, sugar, pepper, ginger and bring it to a rolling boil. Add water to adjust the consistency of the saar.

Tempering the Saar: In a small pan add ghee, cumin seeds, asafotedia, curry leaves and red chilies; let everything sizzle. Switch off the heat and pour the tempering in the saar. Stir the tomato saar and boil it for a few minutes before you serve it.

Tomato Saar

Here are some more Maharashtrian Recipes:

Cabbage Rice

Cabbage Rice

Masale Bhaat recipe by Keencuisinier

Masale Bhaat

Shrikhanda

Shrikhand| Kesar Elaichi Shrikhand

If You Have Tried This Recipe, I Would Love To Hear Your Feedabcak :

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to reply to each and every comment. And, of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram : nikfoodamour

Print Recipe

Tomato Saar

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 4 people

This sweet & tangy mildly spiced tomato coconut soup is a prefect accompaniment for steamed rice. Maharashtrian festive thali is incomplete without this flavorful saar. This soup is simple, quick, healthy, gluten-free but above all its tasty.

Ingredients

Ingredients

  • 4 Tomatoes , medium sized
  • 1 cup Freshly shredded coconut, or 1/2 cup canned coconut milk
  • 2-3 Dried Red Chillies
  • 1 tsp Grated Ginger
  • 1.5 tbsp Ghee
  • 2 tsp Cumin seeds
  • 1/4 tsp Asafoetida
  • 5-8 Curry leaves
  • 2 tsp Cracked pepper
  • 3 tsp Sugar
  • 1/2 tsp Salt

Directions:

Instructions

  • 1)

    Wash and boil 4 medium sized tomatoes for about 6-8 minutes until tender. The skin of the tomatoes should easily come off.

     

  • 2)

    With the help of tongs transfer the tomatoes on a plate and allow them to cool. Peel the skin, place the tomatoes in a high speed blender and puree it. Strain the puree to sperate the tomato seeds. Set aside.

  • 3)

    Meanwhile grind the freshly shredded coconut by adding 1 cup of hot water. The hot  water helps in yielding the coconut milk (you can also use canned coconut milk). Pour the coconut milk into a strainer lined with a kitchen towel and give it a good squeeze. You will end up with a rich coconut milk or use a fine mesh strainer.

  • 4)

    In a pot add strained tomato puree and coconut milk, grated ginger, pounded pepper, salt and sugar to taste. Add 1 cup of water to adjust the consistency of the mixture and bring to boil.

  • 5)

    Meanwhile heat ghee in a small pan, add cumin seeds, asafoetida, red chillies and curry leaves. Let the tempering splutter.

  • 6)

    Pour the tempering to the tomato coconut mixture. Give everything a good mix.

  • 7)

    Boil the Saar for another minute or two and serve it with steamed rice, vegetable pulav or masale bhaat.

     

     

Notes

You can use 1 can of diced tomatoes instead of fresh tomatoes. In that case you don’t need to boil them.

You can use full fat coconut milk instead of making it.

You can add more sugar if your tomatoes aren’t sweet enough.

To adjust the consistency of the saar feel free to add more water.

If using fresh tomatoes make sure to use ripe red tomatoes.

 

 

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