Thursday, October 21, 2010

Tomato che Saar(2)



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



Tomato che Saar(2)
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.




LinkWithin

LinkWithin Related Stories Widget for Blogs