Tomato che Saar

Fall is the perfect season to slurp this delicious "saar".


Tomato che Saar
Tomato Broth/soup
Ingredients

• salt to taste
• 1 1/2 tbsp jaggery
  

Pressure Cook

• 4 medium tomatoes, washed, make X with a knife on each tomato
• 1 cup water
  

Grind to a fine paste

• 1/4 cup fresh coconut
• 1/2" ginger
• 1 - 2 green chilies (or to taste)
• 1/2 tsp cumin seeds
  

Tempering

• 2 tsp toop/ghee/clarified butter
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• a pinch of asafoetida
  

Garnish

• 1 tbsp chopped cilantro - optional
  

Suggested Accompaniment

• Plain rice
  

Method
1. Make a X slit on the tomatoes and pressure cook with water. Let them cool down. Now peel the tomatoes starting from X
2. Grind coconut paste and set aside.
3. Grind peeled tomato pulp and set aside.
4. Heat ghee in a saucepan. Add cumin seeds, asafoetida and curry leaves.
5. As it splutters, switch the gas to low. Add tomato pulp and coconut paste.
6. Add 2 -3 cups water to get the desired consistency.
7. Add salt & jaggery. Switch the gas to high. Bring to a rapid boil.
8. Switch gas to low. Simmer for 5 minutes.
9. Garnish with chopped cilantro - if using.

Note -

1. Scouring X mark on tomatoes while boiling is the tip I saw on the food network. It helps to peel boiled tomatoes faster.

2. You can pass the boiled tomato pulp into strainer to avoid any seeds. I think of it as a good source of fiber. To be honest, I do not peel tomatoes either. But then it's a personal choice. Because peeled & strained saar willl taste better.

3. Instead of adding coconut in grinding, you can also add thin coconut milk when the curry is simmering.

Via Enjoy Indian Food