This version of Tomato Saar is without onions or garlic and uses coconut milk. I usually make it during pujas or other festive occasions.
2 large tomatoes
1/2 cup coconut milk (can or fresh)
Salt to taste
1 tbsp jaggery/gul
For tempering - 1 tsp oil, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, pinch of asafotida, 1/8th tsp turmeric pwd., 3-4 curry leaves torn
Chopped cilantro for garnish
Boil the tomatoes in water for 5 mins. Cool and blend with 1 cup of the water used for boiling. You can peel the tomato skin if desired before pureeing, but I use the whole tomato.
In a pot, make the tempering by heating the oil and dropping the mustard seeds. When they stop spluttering, add the cumin seeds, asafotida, turmeric pwd & curry leaves. Add the pureed tomato, salt and jaggery. Bring to a boil. Lower heat and add the coconut milk. Simmer for 5 mins. Garnish with chopped cilantro.
Serve hot with masale bhaath, pulav etc.
This Tomato Saar goes to the Healing Foods - Tomato event at Seduce Your Tastebuds. This event was started by Siri.