Tomato Saar – 3

Tomato Saar can be served over rice, had as an appetizer or served along with a meal. Every household has their own version of it and whichever way it is made, this Saar can never go wrong. I have already posted two varieties of tomato saar in this website, one seasoned with garlic and the other, a Sattvik one. The third today is again a Sattvik one but with a twist to it. That twist takes it to another level altogether. I thank my friend Nital Ashar Kulkarni for this amazing recipe.


4 large tomatoes finely chopped

2 tbsps roasted groundnuts de skinned and powdered

1 tbsp jaggery syrup


1 tsp pepper powder

3 tbsps finely chopped coriander leaves

6 glasses of water

For the tempering:

2tbsps Ghee/ clarified butter

1 tsp mustard seeds

1 tsp cumin seeds

A large pinch of Hing/ asafoetida

3 green chillies slit

2 sprigs curry leaves


Heat the Ghee in a pan. Add the mustard and after it splutters add the Hing and cumin seeds. After they crackle add the green chillies and curry leaves. Toss and drop in the chopped tomatoes. Add salt and saute till the tomatoes turn mushy. Keep mashing them with the back of the ladle. Add six glasses of water, the peanut powder, jaggery, pepper powder and bring to a boil. Simmer gently for about five minutes. Switch off and garnish with finely chopped coriander leaves.

Note: Adding the peanut powder adds texture to the saar and gives it a nutty flavour.

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