Spicy Tomato Saar (Soup)

Spicy Tomato Saar (Soup)

Shivangi Rao
By Shivangi Rao
Course Appetizers, Entrees, Side Dish, Vegetarian Dishes


  • 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!

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