Tomato Saar (Tomato Curry)

This is purely a Maharashtrian specialty and not to be confused with Puneri Tomato Saar. This recipe originates from Konkan side of Maharashtra and hence it is made with its staple ingredients like coconut milk, kokum, coriander seeds. Usually in Konkan the chili used is Sankeshwari which is light on spice and provides color to the dish.But as we do not get it over here I substituted it with Kashmiri Red Chili which is similar to Sankeshwari. Kashmiri Red Chili provides the correct color to the dish and is very low on spice level. So do not get intimidated by looking at the amount of whole red chilies used in the recipe. The curry has perfect blend of ingredients that add spice and tanginess to the dish. In this same curry you can add fish after its first boil and it can be your very own "Fish Curry". Usually when its a day where I am vegetarian and family members crave for non vegetarian I prepare this curry and split it in 2 portions by adding fish to the second portion. It goes well with hot steamed white rice and pickle.

                                       

Let's have a look at this recipe:

Ingredients:

5 whole Kashmiri Red Chili

2 tbsp Coriander Seeds

5 Garlic

2 cups Coconut Milk (1 cup thick coconut milk, 1 cup thin coconut milk) [You can use entire can of Chaokoh brand coconut milk available in supermarket]

1 Tomato (If its big then just require half of it)

1/2 Onion (chop some of it and keep it aside and add rest of it in the mixer)

1 tsp Turmeric Powder

1 tsp Mustard Seeds

3-4 Kokum

Few Curry Leaves Sprig

Oil to Cook

Salt to taste

Coriander for garnish

Method:

Soak Red chilies, coriander seeds, garlic in a bowl of water for 4 hours.

After 4 hours drain away the water and deseed the chili and add it to the mixer container.

Add coconut milk, tomato and onion to the grinder.

Grind all ingredients to a fine paste. If you feel the paste is still grainy after grinding it for few or more times, then using a strainer strain the mixture and keep it aside.

In a pot add 2 tbsp oil and add mustard seeds and curry leaves to the pot. Wait until they splutter. PS: In my video I didnt add these ingredients as I was short on it :)

Add roughly smashed 3 garlic to the pot.

Add chopped onion to the pot and mix well.

Add turmeric powder and mix ingredients on low flame.

Now take the grinded mixture and add it to the pot and mix all with the help of a spatula.

Add salt and mix all ingredients well.

Cover the pot and let the curry cook for 10 mins on low flame.

Uncover the pot and give the curry a good mix. Add Kokum and mix all ingredients well. If you want to add fish then you can add it as this step.

Cover the pot and cook for another 10 mins on low flame.

Uncover the pot and add chopped coriander and serve hot with white rice.