Tomato soup seasoned with cumin in ghee tempering is called tomato saar in marathi. This is a favorite at home. To make it creamier I add coconut milk to the tomato soup and it elevates the taste. I am sure there are many versions of tomato saar, and we love this version of tomato saar.
Ingredients
1 tsp ghee
5-6 tomatoes, coarsely chopped
1/2 onion, coarsely choppes
2 cloves of garlic
1/4 inch of ginger
1 cup water
1/2 cup coconut milk
Salt to taste
1-2 tsps of sugar (depending on how tart the tomatoes are)
For the tadka
1 tbsp ghee
1 tsp cumin seeds
1-2 pinches of asafoetida/hing
10 curry leaves
1-2 green chilies
5-6 tomatoes, coarsely chopped
1/2 onion, coarsely choppes
2 cloves of garlic
1/4 inch of ginger
1 cup water
1/2 cup coconut milk
Salt to taste
1-2 tsps of sugar (depending on how tart the tomatoes are)
For the tadka
1 tbsp ghee
1 tsp cumin seeds
1-2 pinches of asafoetida/hing
10 curry leaves
1-2 green chilies
Method
Heat a tsp of ghee in a pressure cooker and then add the ginger garlic and onions. Stir fry for two mins till the onion is slightly transparent. Add the tomatoes, fry for a minute and then add the water and pressure cook for 1-2 whistles or 5-7 mins in the electric cooker.
Once the pressure releases, add the coconut milk and purée this mixture. Pour it back into your cooker. Taste and then add the salt and sugar. In a small pan, heat ghee and then add the cumin seeds. Once they crackle, add the hing, chilies and curry leaves. Let these fry for a min or two and then pour this tadka into the prepared soup. Bring it to a boil. At this time you can adjust the consistency by adding water or letting it boil till it is thicker, based on your preference.
Tips
You can vary the amount of coconut milk or skip it if you want.
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