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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
The word 'Saar' is a Marathi ( a Language spoken in the state of Maharashtra, India) word which means Extract. The coconut lends a very rich, creamy, mildly sweet taste to the soup. The consistency of the soup is usually very thin but, can be adjusted according to ones liking. This soup is very often one of the many dishes at the weddings or social gatherings.
The ingredient list can seem rather long for a soup but the steps are very easy and comes together very quickly.
The recipe below is a mixture of recipes of my grandmother & mother. —Meera Bhave
Ingredients
- Tomato Coconut Mixture
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3
Roma Tomatoes halved
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1
Small Gold Yukon Potato Diced
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2
Mild Green Chilies slit
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1/4 cup
Fresh Grated Coconut
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1"
Fresh Ginger crushed
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Salt to taste
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Pinch
Sugar
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1 cup
Water
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3 sprigs
Fresh Coriander choped
- Tempering Spices
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1 tablespoon
Neutral oil or Ghee
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1/2 teaspoon
Cumin Seeds
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2
Dried Red Chilis
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5
Curry Leaves
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Pinch
Asafoetida
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Cinnamon stick
Directions
- Tomato Coconut Mixture
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In a big pot add water, tomatoes, potato, coconut, green chilies, ginger, salt and sugar, cover the pot, bring all to a boil on high. Lower the flame to medium after first boil, continue cooking uncovered till the potatoes are tender.
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Blend the mixture with a stick blender (be careful while blending it will be very hot). After blending pass it through a fine mesh sieve.
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Bring it all to a boil, taste, adjust the seasoning & consistency to your liking.
- Tempering Spices
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In a small pan heat up the oil add the cumin seeds, dried chilies, cinnamon stick, curry leaves (be careful they will splutter), pinch of asafoetida. Turn off the heat & pour over the tomato mixture.
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Bring it all to a boil, taste, adjust the seasoning & consistency to your liking. Garnish & serve with steamed rice or on its on for a soup course.
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