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Author Notes: Pronounced sour, this curry is tart, sweet, spicy and full of tomato flavor. —nykavi
- 3 cups Tomato chunks
- pinches Kosher Salt
- 1 tablespoon Ghee
- 2 dried Red Chiles
- 3 fresh Serrano or Thai Bird Chiles, cut into 1/4 inch pieces
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin seeds
- 7-10 Curry leaves
- 1 cup Coconut Milk
- 1/2 teaspoon Kosher Salt
- Cilantro sprigs
- Put tomato chunks in a deep saucepan along with a pinch of salt. Sprinkle a little water over chunks. Place saucepan over a medium flame and bring to a boil. Stir often till tomatoes are reduced to a pulpy consistency. Most of the water should have dried up. Puree in a processor or blender. Keep aside.
- Heat ghee in a deep saucepan. When it shimmers drop red and green chiles, mustard and cumin seeds and curry leaves. Wait 20 seconds to let sees splutter, then add tomato pulp and stir well. Let tomatoes stew for a few minutes.
- Add coconut milk to tomatoes along with salt. Lower flame and let the Saar come to slow boil for 5 minutes.
- Garnish with fresh cilantro and serve with rice or parathas. Or even a chunk of toasted sourdough.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper