Maharashtrian Tomato Saar is a warming and mildly spiced soup made with tomatoes, fresh coconut, and a few spices. A comforting tangy tomato broth is regular in Maharashtrian households and is typically served along with steamed rice.
This Tomato coconut saar can be slurped on its own and is a perfect light accompaniment to your summer meals. The piping hot tomato coconut soup is also good during harsh winters.
It has the perfect balance of flavors. Tomatoes impart the tanginess, coconut adds a bit of sweetness as well as texture to the soup. The spices like cumin, green chilies, red chili, etc give the required spice kick.
Ingredients and Replacements used in making Maharashtrian Tomato Saar
Tomatoes – Use fresh tomatoes for this recipe. Blanch the tomatoes. This helps in easy removal of the skin and will remove the raw flavor.
One can use canned tomatoes, but it will change the taste and texture. I have never used it.
Coconut – I am using fresh coconut in this recipe. One can use frozen too. Only some do add coconut milk instead of coconut, I have never used it so cannot comment on the final taste of the dish.
Garlic – I have used garlic. Few even add onion to this recipe. One can skip garlic and onion to make it a no onion no garlic meal or add both.
Curry leaves, Green chili, Cumin seeds, Red Chili powder, and salt are the spices added for flavoring and taste.
Water is used to balance the consistency.
Recipe process of Maharashtrian Tomato Saar
Making this saar is easy and can be done in less than 20-30 minutes. Tomatoes are blanched and pureed. A paste is made along with coconut, cumin, garlic, and red chili powder. The paste is then cooked and tomato puree is added. It is then allowed to simmer until done.
Accompaniments with Coconut Tomato Soup
This goes best as a soup or traditionally served with steamed rice also called mao bhaat. It is best accompaniment to a Maharashtrian Thali or your everyday thali meals or simply with some Masale bhaat.
Shelf life of Tomato Coconut Saar
This stays good in the fridge for 2-3 days. One can even freeze this in portions in the freezer. Defrost as required, and boil before consuming.
I decided to post this recipe for our Shhhh Cooking Secretly group, where Narmadha from Cook with Nams asked us to make soups for the upcoming season. I love her healthy Banana Stem Soup.
where Archana from The Mad Scientist’s Kitchen gave me garlic and mustard seeds and I decided to make this healthy Maharashtrian Tomato Saar.
I gave her garlic and pepper and shed made this autumn favourite Leek and Potato Soup.
Maharashtrian Tomato Saar
- 3 Medium sized Tomatoes
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 1-2 green chilies chopped.
- 1 teaspoon sugar
- Salt to taste
- ¼ teaspoon red chili powder Optional, if required more
- Water as required for blanching and adding to saar/soup.
For Coconut Paste
- ¼ Cup Fresh coconut
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- Water as required to make a smooth paste.
- In a pot add the water.Water as required for blanching and adding to saar/soup.
- Slit the tomatoes from the top and add it to the water.3 Medium sized Tomatoes
- Let the water come to a boil.
- Reduce the stove to medium and let the water boil for 8-10 minutes until the peel starts coming out from the top and the tomatoes are done.
- Switch off and let it cool.
- Remove the tomatoes and peel the skin.
- Chop the tomatoes roughly.
- Add the tomatoes in a blender and make a smooth puree.
- Pass this through a sieve to remove the seeds and peel if there.
Making coconut paste
- In a blender add the coconut, cumin seeds, and red chili powder.¼ Cup Fresh coconut, 1 teaspoon Cumin seeds, 1 teaspoon Red chili powder
- Blend to a smooth paste using water as required.Water as required to make a smooth paste.
Making of Tomato Saar
- In a heavy bottom pot add oil.1 tablespoon oil
- Once hot add mustard seeds and let it splutter.1 teaspoon mustard seeds
- Add curry leaves, and green chilies and saute for a few seconds.8-10 curry leaves, 1-2 green chilies chopped.
- Now add the coconut paste and saute it on low to medium.
- Cook this until the coconut paste is done. It will take around 4-5 minutes on slow.
- The coconut paste is done when it releases oil.
- Now add the tomato puree, and mix.
- Add water to adjust the consistency.Water as required for blanching and adding to saar/soup.
- Add salt, and sugar.Salt to taste, 1 teaspoon sugar
- Add red chili powder if required.¼ teaspoon red chili powder
- Simmer for 8-10 minutes on low until done.
- Serve hot with some steamed rice.
- Standard US-size cups are used for measurements.
- Measurements are a rough guide; one can adjust as required.
- Read above for substitutions.
Sharing this with
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
Subscribe to my email list to get the new recipes straight into your mailbox.