Tomato Saar
A light and tangy Maharashtrian soup made from ripe tomatoes and fresh coconut, balanced with a hint of jaggery. This comforting saar is finished with a classic tempering and is perfect with steamed rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil the Tomatoes
- b.Wash and roughly chop the tomatoes.
- c.In a medium pot, combine the chopped tomatoes with 1 cup of water.
- d.Bring the mixture to a boil over medium heat. Cook for 8-10 minutes until the tomatoes are very soft and the skins begin to separate.
- e.Remove from heat and allow the mixture to cool down completely.
- 2
Step 2
- a.Blend the Base
- b.Transfer the cooled tomatoes along with their cooking water to a blender.
- c.Add the grated fresh coconut, green chilli, and ginger to the blender.
- d.Blend until you achieve a very smooth and fine paste.
- 3
Step 3
- a.Simmer the Saar
- b.Pour the blended tomato-coconut paste into the same pot.
- c.Add the remaining 2 cups of water, turmeric powder, red chilli powder, jaggery, and salt. Stir well to combine, ensuring there are no lumps.
- d.Place the pot over medium heat and bring it to a gentle simmer. Cook for 5-7 minutes, stirring occasionally. Avoid a rolling boil to prevent the coconut milk from splitting.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the saar simmers, heat the ghee in a small tadka pan over medium heat.
- c.Once the ghee is hot, add the mustard seeds and let them splutter completely.
- d.Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30-40 seconds until the curry leaves turn crisp and the spices are fragrant.
- 5
Step 5
- a.Combine, Garnish, and Serve
- b.Carefully pour the hot tempering over the simmering saar. It will sizzle, so be cautious.
- c.Stir gently to incorporate the tempering. Let it simmer for one more minute for the flavors to meld.
- d.Turn off the heat, garnish with finely chopped coriander leaves, and serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red Roma or plum tomatoes for the best tangy flavor and deep color.
- 2For a perfectly smooth texture, you can strain the saar through a fine-mesh sieve after simmering and before adding the tempering.
- 3Do not let the saar come to a rolling boil after adding the coconut paste, as this can cause it to curdle or split.
- 4The amount of jaggery may need adjustment depending on the tartness of your tomatoes. Aim for a harmonious balance of sweet, sour, and savory.
- 5For a more authentic flavor, add 1/2 teaspoon of Maharashtrian Goda Masala along with the other spices in Step 3.
Adapt it for your goals.
Vegan Version
Substitute ghee with 1.5 tablespoons of coconut oil or any neutral vegetable oil to make the recipe fully plant-based.
With GarlicWith Garlic
Add 2-3 cloves of finely chopped or crushed garlic to the tempering along with the cumin seeds for a pungent aroma.
Spicier SaarSpicier Saar
Increase the number of green chillies in the paste or add a slit dry red chilli to the tempering for extra heat.
No Coconut VersionNo Coconut Version
If you don't have fresh coconut, you can omit it. The saar will be thinner and more like a traditional rasam, but still delicious.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Aids Digestion
The tempering includes spices like ginger, cumin, and asafoetida, which are known in Ayurveda to stimulate digestive enzymes and improve gut health.
Boosts Immunity
Ingredients like turmeric (with its active compound curcumin) and ginger have anti-inflammatory and antimicrobial properties that can help strengthen the immune system.
Hydrating and Light
As a water-based soup, Tomato Saar is hydrating and light on the stomach, making it an excellent choice for a comforting meal, especially when feeling under the weather.
Frequently asked questions
One serving of Tomato Saar (approximately 1 cup) contains around 110-120 calories, making it a light and healthy option. The exact count can vary based on the amount of ghee and coconut used.