Tomato Saar Recipe | Maharashtrian Style Tasty Veg Soup | महाराष्ट्र का टोमेटो सूप | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Make crosscuts on the tomatoes and boil them for 5-6 minutes, until soft.
2. Dip the boiled tomatoes in ice-cold water for 1-2 minutes, then peel off the skins.
3. Blend the tomatoes with the beetroot and water into a fine puree, then pass it through a sieve into a stock pot.
4. Blend the grated coconut with the ginger, green chilli and 2.5 cups of water. Squeeze the mixture through a muslin cloth over a bowl to collect the coconut milk.
5. Return the coconut leftovers to the jar, add the remaining 2.5 cups of water, blend again and squeeze through the muslin cloth into the same bowl.
6. Add the coconut milk to the stock pot with the puree, heat and stir well.
7. Add salt and sugar. Mix the rice flour with a little water to make a slurry, stir it into the pot and bring the saar to a gentle simmer.
8. Once simmering, cook for 5 minutes.
9. Heat the ghee in a small pan over high heat. Fry the urad dal until light golden brown, then add the cumin seeds and curry leaves.
10. Pour the tempering into the saar, stir well, and finish with the chopped fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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GingerTomatoCoconutUrad dalBeetroot