Maharashtrian Tomato Saar Recipe
A light, refreshing, and aromatic soup that embodies the flavors of traditional Maharashtrian cuisine, Maharashtrian Tomato Saar is an ideal dish to enjoy with steamed rice and crispy papad. Infused with coconut, garlic, and a blend of spices, this tangy and mildly spiced tomato essence offers a soothing comfort food experience, perfect for a weeknight dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomatoes (blanched) | 4 medium-sized |
| Garlic cloves | 4 |
| Fresh coconut (grated) | 4 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies | 3 |
| Mustard seeds | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry leaves | 1 sprig |
| Sunflower oil | 2 teaspoons |
| Salt | To taste |
Preparation Time:
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
Servings:
| Serving Size | 4 servings |
Cuisine:
| Category | Maharashtrian |
|---|
Course:
| Type | Side Dish |
Diet:
| Dietary Preference | Vegetarian |
Instructions:
-
Blanch and Prepare Tomatoes:
Start by blanching the tomatoes in a saucepan of boiling water for about 10 minutes. Once the tomatoes are softened, remove them from the boiling water and transfer them into cold water, keeping the blanching water aside. Allow the tomatoes to cool down completely, then peel off the skin. Once peeled, blend the tomatoes into a smooth puree using a blending jar. Set aside. -
Grind Coconut and Spices:
In a separate grinder or food processor, combine the grated fresh coconut, garlic cloves, cumin seeds, and 2 dry red chilies. Grind them together into a smooth paste, and set the mixture aside. -
Prepare the Tempering (Tadka):
Heat sunflower oil in a pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Next, add the dry red chili (remaining 1), the pinch of asafoetida (hing), and the curry leaves. Allow the spices to crackle and release their flavors in the oil. -
Cook the Coconut Mixture:
Add the freshly ground coconut-spice mixture into the pan. Sauté for about 2 minutes, stirring constantly, until the raw smell of garlic dissipates and the mixture begins to lightly brown. -
Add Tomato Puree and Simmer:
Pour in the prepared tomato puree and let the mixture simmer for about 2 minutes to combine the flavors. -
Add Blanching Water:
Add approximately 3 cups of the reserved blanching water to the pan, ensuring a nice broth-like consistency. Season with salt to taste. Stir and allow the mixture to simmer gently for about 10 minutes, allowing the flavors to meld together and the soup to thicken slightly. -
Finish and Serve:
Once the Maharashtrian Tomato Saar is cooked, switch off the flame. The soup is now ready to serve. This tangy and mildly spiced tomato essence pairs beautifully with steamed rice and crispy papad for a complete meal.
Serving Tips:
For an added touch, you can garnish the Maharashtrian Tomato Saar with a sprig of fresh coriander leaves or a squeeze of lemon juice to enhance its fresh flavors. This dish is not only perfect for a light dinner but also works wonderfully as a comforting starter to any Maharashtrian meal.
Enjoy this traditional Maharashtrian Tomato Saar with its rich flavors and soothing essence, and savor the essence of authentic home-cooked goodness!
This Maharashtrian Tomato Saar recipe is a perfect example of how simple ingredients can come together to create something truly special, offering a great balance of tanginess from the tomatoes and depth from the tempering.
