Spicy Tomato Saar (Soup)
By Shivangi Rao
- 6 medium tomatoes
- 1 tsp coriander powder
- 1 tsp cumin seeds Note: 1/2 tsp will be blended in the soup, the other 1/2 will be tempered in oil for topping the soup
- 1/2 tsp grated ginger
- 6-8 whole black peppercorns or 1/8 tsp freshly ground black pepper
- 1 tsp mustard seeds
- 1/4 tsp red chili powder or 1 serrano chili pepper slit in half
- 1/2 tsp coconut sugar optional
- 1/2 tsp salt or more to taste
- 1 tbsp coconut oil or ghee or oil of choice
- 10 curry leaves optional
- 1/3 cup full-fat coconut milk for creaminess optional
- 1/4 cup cilantro for garnish
- Bring a pot of water to a boil.
- Wash and rinse tomatoes. Place tomatoes in boiling water for 2 minutes so they blanch and skin can be easily peeled off.
- Drain tomatoes and let them cool.
- Peel tomatoes once cooled and set aside.
- Place peeled tomatoes, 1/2 tsp cumin seeds, peppercorns, coriander powder, grated ginger, salt, and sugar in a blender and blend until fully combined.
- Pour into a pot on the stove on low-medium heat so that it warms up again.
- Add in coconut milk to the pot for creaminess. Stir well. Keep soup on low heat so it continues heating. Note: Adding coconut milk is completely optional, but I prefer the creamy texture of the soup when coconut milk is added.
- Meanwhile, in a separate small pan, heat 1 tbsp ghee or coconut oil. Once hot, add mustard seeds and let them temper (they will pop).
- Once the popping slows down, add 1/2 tsp cumin seeds and curry leaves and fry in oil for 1 more minute. Pour this on top of the soup. Give it a good stir.
- Once the soup is fully heated, taste and adjust spices/seasonings to your liking (especially salt).
- Ladle into bowls or mugs. Garnish with lots of freshly chopped cilantro. Serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!