Tomato Saaru

1. 1
   prep · ~10 min

   Prepare the tamarind and tomatoes.

   1.Soak the tamarind in a little warm water for 10 minutes.

   2.Squeeze and extract the pulp, then discard the fibers and seeds.

   3.Chop the tomatoes and lightly crush the garlic cloves.

   TIPUse ripe, slightly soft tomatoes for the best balance of tang and sweetness.
2. 2
   boil · ~15 min

   Cook the tomato base.

   1.Add tomatoes, garlic, tamarind extract, water, salt, turmeric powder, black pepper, cumin seeds, and jaggery to a pot.

   2.Bring to a boil over medium heat.

   3.Simmer until the tomatoes turn soft and the flavors blend well.
3. 3
   other · ~1 min

   Mash the tomatoes lightly.

   Use the back of a ladle to gently mash the softened tomatoes in the pot. Keep the saaru light and slightly coarse rather than fully smooth.

4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add dried red chili, curry leaves, and asafoetida, then cook for a few seconds until fragrant.

   TIPKeep the heat medium so the spices bloom without burning.
5. 5
   assemble · ~2 min

   Finish the saaru.

   Pour the hot tempering into the simmering saaru and mix well. Add coriander leaves and let it cook just until frothy on top; do not boil hard after this.

6. 6
   serve

   Serve the Tomato Saaru hot.

Cuisines we love