We had Mangalorean neighbours in Mumbai and growing up, we spent most of our time at their house and in the kitchen. I enjoyed watching them cook and learn their various dishes which were different from the Goan cuisine. They frequently prepared tomato saar, a mildly spiced tomato-based watery gravy eaten with rice or enjoyed as a soup. A heart warming, soothing dish.
Harvested beefsteak tomatoes from our garden that are large, meaty and bright red were perfect for tomato saar. The tomatoes are blended to a puree, strained and then cooked with spices. A fragrant, balanced gravy of spice and sour. It makes a perfect accompaniment to rice, along with a vegetable side dish and fried fish.
Tomato is a rich source of vitamins, minerals and antioxidants. High in dietary fibre and provides a healthy digestive system. Reduces high cholesterol levels and hypertension, good for the heart. Improves vision, maintains healthy hair, skin, nails and bones. Low in calories and aids in weight loss. Known for its numerous health benefits and considered a legitimate superfood.
Harvested beefsteak tomatoes from our garden that are large, meaty and bright red were perfect for tomato saar. The tomatoes are blended to a puree, strained and then cooked with spices. A fragrant, balanced gravy of spice and sour. It makes a perfect accompaniment to rice, along with a vegetable side dish and fried fish.
Tomato is a rich source of vitamins, minerals and antioxidants. High in dietary fibre and provides a healthy digestive system. Reduces high cholesterol levels and hypertension, good for the heart. Improves vision, maintains healthy hair, skin, nails and bones. Low in calories and aids in weight loss. Known for its numerous health benefits and considered a legitimate superfood.
Tomato Saar
(Serves 4)
Ingredients:
4 large tomatoes
2 large cloves of garlic
1 teaspoon cumin seeds
4 fenugreek (methi) seeds
8 peppercorns
1 long green chilli (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
1 onion (chopped)
1 tablespoon rasam powder
1/4 cup coriander leaves (chopped)
1 cup water
2 tablespoons oil (canola or coconut)
a pinch of sugar
salt
Method:
Dry roast cumin seeds, fenugreek seeds and peppercorns.
Wash, chop, blend tomatoes with roasted spices and garlic. Strain puree using a sieve. Pass water listed in ingredients through the blender and strain. You should have around 4 cups of puree.
Heat oil in a pan, add mustard seeds and curry leaves. When seeds start to splutter, add onion and green chillies. Sauté till onion is soft and then stir in the puree, rasam powder, sugar and salt. Simmer on medium heat for few minutes. Garnish with coriander leaves.
Note:
(Serves 4)
Ingredients:
4 large tomatoes
2 large cloves of garlic
1 teaspoon cumin seeds
4 fenugreek (methi) seeds
8 peppercorns
1 long green chilli (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
1 onion (chopped)
1 tablespoon rasam powder
1/4 cup coriander leaves (chopped)
1 cup water
2 tablespoons oil (canola or coconut)
a pinch of sugar
salt
Method:
Dry roast cumin seeds, fenugreek seeds and peppercorns.
Wash, chop, blend tomatoes with roasted spices and garlic. Strain puree using a sieve. Pass water listed in ingredients through the blender and strain. You should have around 4 cups of puree.
Heat oil in a pan, add mustard seeds and curry leaves. When seeds start to splutter, add onion and green chillies. Sauté till onion is soft and then stir in the puree, rasam powder, sugar and salt. Simmer on medium heat for few minutes. Garnish with coriander leaves.
Note:
- If you prefer a thinner consistency, add more water.
- For extra spice, add more rasam powder.
- Depending on the tartness of the tomato, add sugar accordingly to cut through the acidity.
- No need to blanch tomatoes, remove the skin and then blend.