As much as we Mangaloreans love our kori rotti, chicken sukka, Chicken ghee roast and fish curry, there are certain traditional vegetarian dishes which we relish and they are Tendli Channa Sukka (Kadle Manoli Ajadina), Mixed vegetable sambar (Puli Koddel), Cabbage Upkari, Malabar Spinach gravy, tomato saar etc. Tomato Saar is one such traditional dish, which I am sure is a common dish in every Mangalorean household. The humble tomato saar pairs excellently with plain rice and can even be had as an appetizer/soup. An all time favourite combination in my house is piping hot tomato saar with steamed rice and chicken sukka. I have earlier shared the recipe of Mangalorean tomato saar in this blog wherein I have used chopped tomatoes to make the saar. Today, I am sharing another method where tomato saar is made by blending blanched tomatoes. It tastes great, whichever method you follow. So, here’s the recipe:
6 to 7 tomatoes (tamatar)
1 tsp oil (tel)
1 tsp mustard seeds (sarson/ rai)
½ tsp asafoetida (hing)
3 to 4 cloves of garlic, finely chopped (lehsun)
1 inch ginger, finely chopped (adrak)
Few curry leaves (kadi patta)
2 to 3 green chillies, slit (hari mirch)
1 medium sized onion, finely chopped (pyaaz)
1 tsp turmeric powder (haldi)
Salt as per taste (namak)
2 tbsp chopped coriander leaves (hara dhaniya)
- Wash the tomatoes.
- Heat a pan.
- Place the tomatoes in the pan.
- Add 2 to 3 cups of water.
- Cook covered for 8 to 10 minutes on medium flame.
- Turn off the heat and allow the tomatoes to cool.
- Peel the tomatoes and blend.
- Keep the tomato puree aside.
- Heat 1 tsp oil in a pan.
- Add mustard seeds.
- When the seeds start spluttering, add hing, chopped garlic, chopped ginger, curry leaves, chopped green chillies and saute for few seconds.
- Add chopped onion.
- Saute for few minutes till the onions turn translucent.
- Add the tomato puree.
- Check the consistency and add water if needed. Tomato saar has thin, soupy consistency.
- Add turmeric powder and salt.
- Give a good mix.
- Close the lid and cook covered for 3 to 4 minutes on low flame.
- Next, turn off the heat and garnish with chopped coriander leaves.
- Serve hot.
WATCH RECIPE VIDEO: