Tomato Curry | Tomato Saar

During the busy rush hours in the morning, I always try simple and easy recipes. Today’s recipe, i.e. Tomato Saar or Tomato Curry is a very simple one. I cook rice everyday and therefore I have to cook a curry to go with the rice. I pack lunch for 3 people every morning and it is a real challenge to cook a new dish every morning at 6 Am. This tomato curry is a simple one and tastes really good. The tangy flavor of the tomatoes and the various spice powders makes this one a delicacy in my house.
The ingredients for this curry are simple and are readily available in the local market. Fresh tomatoes always makes a great curry. I have added garlic, but you can use ginger too and then this curry can be used on your special days, i.e. the days when you don’t eat onion and garlic. Since my little one does not like very “hot” chilly taste, I keep the usage of red chilly powder to the minimal in. But you can use more if you need. Since the tomatoes I used were a bit tangy, I added sugar. If you get sweet tomatoes, then you can avoid adding sugar to this curry.
So why don’t you try this simple recipe instead of making the regular Dal fry? I bet everyone will love it and will leave them wanting you to make it again.
Ingredients:                                       Prep. Time: 20 Min’s, Serves: 4
3 medium ripe tomatoes
4 tablespoon grated coconut
10 curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 inch hing/asafoetida or 1 tsp asafoetida powder
1 teaspoon turmeric powder
1 teaspoon chili powder
3 dry red chilies
4-5 garlic cloves
1/2 teaspoon sugar
2 tablespoon oil
Salt to taste
Coriander leaves for garnish


Grind the chopped tomatoes by adding 1/2 cup water and keep aside.
Grind the grated coconut by adding 3/4 cup water and keep aside.
In a kadai, add oil. When it heats, add mustard seeds.
When mustard seeds flutter add cumin seeds.
Add curry leaves and red chilies.
Add the asafoetida piece/powder.
Add garlic and fry till raw smell of garlic goes away.
Remember to keep the gas on low flame.
Now add the tomato paste. Let it get cooked for 5 Min’s.
Once bubbles start appearing, add the grated coconut paste.
Add the turmeric and chili powder.
Add sugar and salt and mix well.
Garnish with chopped coriander leaves.
Note: Add sugar according to your taste. It depends on the tomatoes.
You can also add sambar powder though I don’t prefer it.

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