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A light and tangy Maharashtrian soup made from ripe tomatoes and fresh coconut, balanced with a hint of jaggery. This comforting saar is finished with a classic tempering and is perfect with steamed rice.
For 4 servings
Boil the Tomatoes
Blend the Base
Simmer the Saar
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A light and tangy Maharashtrian soup made from ripe tomatoes and fresh coconut, balanced with a hint of jaggery. This comforting saar is finished with a classic tempering and is perfect with steamed rice.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 108.39 calories per serving with 1.64g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine, Garnish, and Serve
Substitute ghee with 1.5 tablespoons of coconut oil or any neutral vegetable oil to make the recipe fully plant-based.
Add 2-3 cloves of finely chopped or crushed garlic to the tempering along with the cumin seeds for a pungent aroma.
Increase the number of green chillies in the paste or add a slit dry red chilli to the tempering for extra heat.
If you don't have fresh coconut, you can omit it. The saar will be thinner and more like a traditional rasam, but still delicious.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
The tempering includes spices like ginger, cumin, and asafoetida, which are known in Ayurveda to stimulate digestive enzymes and improve gut health.
Ingredients like turmeric (with its active compound curcumin) and ginger have anti-inflammatory and antimicrobial properties that can help strengthen the immune system.
As a water-based soup, Tomato Saar is hydrating and light on the stomach, making it an excellent choice for a comforting meal, especially when feeling under the weather.
One serving of Tomato Saar (approximately 1 cup) contains around 110-120 calories, making it a light and healthy option. The exact count can vary based on the amount of ghee and coconut used.
Yes, Tomato Saar is very healthy. It's rich in antioxidants like lycopene from tomatoes, contains digestive spices like ginger and cumin, and is relatively low in calories. It's a comforting and nutritious soup.
Yes, you can use a 14.5 oz (400g) can of diced or whole peeled tomatoes. Simply blend them directly with the coconut and spices as you won't need to boil them first. You may need to adjust the jaggery and salt as canned tomatoes can vary in acidity.
You can store leftover Tomato Saar in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop over low heat, avoiding boiling.
If your saar is too sour, it's likely due to very tart tomatoes. You can balance the flavor by adding a little more grated jaggery, a pinch at a time, until the desired taste is achieved.
While fresh coconut provides the authentic creamy texture and flavor, you can make it without. The result will be a thinner, more translucent soup, similar to a South Indian rasam. Alternatively, you can use 2 tablespoons of unsweetened desiccated coconut, soaked in warm water for 10 minutes before blending.