Summer season Diet: How To Make Maharastrian-Special Tomato Saar For A Light And Comforting Lunch time (Recipe Inside)


Highlights

  • Tomato saar is basically a mildly hot and spicy rasam-like broth
  • Due to dominance associated with tomato in it, is rich in supplement C and antioxidants
  • Tomato Saar is better enjoyed during lunch with steamed rice and papad

If you have actually visited a Maharashtrian household, after that surely you have come across their soulful dish tomato saar. Tomato saar is basically a mildly spicy rasam-like broth in Maharashtrian cuisine which is made with tomato puree and some fundamental spices. Tomato saar is not only fast and simple to make, it is also light on abdomen during a hot summer day. This particular sweet-plus-sour dish is also refreshing and good for health, just like rasam. Saar, due to the dominance of tomato inside it, is rich in vitamin C plus antioxidants, which not only immune the body, but also keeps you hydrated, which makes it a perfect dish for the summers.

Tomato Saar is best enjoyed during lunchtime with steamed rice and papad. It can also be consumed as a soup for lunch after a long tiring day.

Also Read: Three Easy Rasam Recipes To Boost Your Immunity

qtufl2f8Tomato is rich in supplement C and antioxidants

Here’s The Formula For Maharastrian-Special Tomato Saar:

Ingredients:

Tomato- 4

Garlic- 5-6 cloves

Dry roasting cumin seeds (jeera)- fifty percent teaspoon

Dry roasted coriander seeds (dhania)- half teaspoon

Dry roasted red chilli- 1

Asafoetida (hing)- 1 teaspoon

Mustard seeds (rai)- 1 teaspoon

Curry leaves- 10-12

Salt plus sugar- as per taste

Oil- 2 teaspoons

Preparation:

Clean the tomatoes and pan in boiling water for 1 to at least one.5 minute. Remove and place within cold water to retain the colour. De-skin the tomatoes when they cool down. Maintain aside.

Take the blanched, de-skinned tomatoes in a food processor plus add roasted cumin seeds, coriander seeds and dry red chilli. Blend them together into a soft paste.

Heat a kadhai plus pour the tomato-masala puree in it. Let it on a medium/low flame.

Add salt and sugar as per your taste. You may even add jaggery instead of sugar.

Take another pan and heat the particular oil.

Add garlic, hing, mustard seed, curry leaves and one dried out red chilli to it and sauté till the seeds crackle as well as the garlic turns light brown within colour. You may avoid the garlic should you do not eat them.

Now, temper the particular tomato gravy with this mix, turn off the particular flame and close the lid.

Variation:

You can add a single cup coconut milk to the blend, before adding, salt sugar or even tamarind in the kadhai. This will provide a coastal (Konkani) flavour to the meal.

You can also add kokum, tamarind or simply some lemon juice towards the saar to get that rasam-like tanginess in the dish.

Tomato saar may also bring a change to your palate in case you are bored with having rasam repeatedly. And this season, include tomato saar within the list of your light meals and enjoy. Happy summers!

About Somdatta SahaExplorer- this is what Somdatta likes to call himself. Be it in terms of food, people or even places, all she craves with regard to is to know the unknown. A simple aglio olio pasta or daal-chawal as well as a good movie can make her time.



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