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

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

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

1 tbsp chopped cilantro - optional

Suggested Accompaniment
Plain rice

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.


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