There is nothing more soothing than a bowl full of Tomato Saaru to sip on, or to pour over your rice. The earlier one I posted was with a garlic seasoning. This one is flavoured with Asafoetida and Curry leaves.
- 4 tomatoes
- 1 tbsp Tamarind paste
- 1 tsp jaggery
- 1 tbsp Chilly powder
- 3 tbsps Ghee/clarified butter
- 1 tsp Mustard
- 4 sprigs Curry leaves
- A kidney bean size of Hing/asafoetida powdered
- Coriander leaves
- 1 litre of water.
Wash and quarter the tomatoes. If they are large, cut them into eight pieces. Tip them into a pan with a litre of water. Add the salt, jaggery and tamarind paste. Cook the tomatoes well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss. Drop in the curry leaves. Toss and pour the seasoning into the boiling Saaru. Switch off. Garnish with Coriander leaves.
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