Wednesday, July 18, 2007

Tamatar Ka Saar

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Another Maharashtrian classic. This one is a favorite of every marathi and can be found at almost every wedding. Saar, traditionally are soups or broths.Though a lot of soups exist in the maharashtrian cuisine, like Aamti, Varan, Sol-Kadhi, the saar is by far the only one that can be termed as a soup, the rest still falling under the drink or lentil category.
The saar is a real roller coaster for the taste buds, with each spoonful providing different sensations and tastes ranging from the hot (Chilli) to Cold (Coconut), and, from sweet (Jaggery) to sour (Tomato).
300 gm Tomato
80 gm Coconut, grated
1.5 Tblsp Jaggery (substitute for sugar, if jaggery is unavailable)
200 ml Water
2 Red Chillies, dried
1/2 tsp Cumin Seeds
Hing (asafoetida), Pinch
8 Curry Leaves
1 Tsp Ghee
Salt to taste
Corriander Leaves for Garnishing

1. Roughly chop tomatoes and cook them with half cup water for 10 mins.Personally prefer removing their shells before I move onto chopping them.
2. Cool tomatoes and add the coconut and puree.
3. Strain Puree.
4. Heat ghee. Add cumin seeds and when they crackle add red chillies, curry leaves, hing and pureed tomatoes. Stir for a minute and add in water. Alternately, you can first put in the tomato and coconut puree and after a minute of stirring it add in water (150 ml). Then in a separate pan prepare the tempering (or the phodni as they call it in marathi). The phodni consists of cumin seeds, red chillies, curry leaves and hing. Add the phodni to the tomato mixture on the flame.
5. Keep stirring continously.
6. When it starts boiling add jaggery and salt. Simmer for 5 mins.
7. Remove from fire. Add chopped corriander.
8. Serve Hot.

Footnote: The saar is a good remedy for treating cold.


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