Tomato Saaru Recipe

Tomato Saaru is a beloved South Indian dish that offers a delightful burst of flavors. Also known as tomato rasam, this tangy and spicy soup-like dish is often enjoyed as part of a traditional South Indian meal. Saaru is renowned for its simplicity and has historical roots dating back to ancient times when it was prepared in traditional kitchens using firewood and natural ingredients. Many families have passed down their secret saaru recipes for generations, and it continues to be a staple on dining tables, particularly in Karnataka and Tamil Nadu. Often served with steamed rice or sipped as a comforting broth, Tomato Saaru is both nourishing and refreshing, making it a natural favorite across seasons.

Ingredients

• Tomatoes - 3 medium-sized
• Tamarind - a small lemon-sized ball
• Water - 4 cups
• Curry Leaves - 10-12
• Mustard Seeds - 1 teaspoon
• Toor Dal - 2 tablespoons
• Coriander Seeds - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Peppercorns - 1/2 teaspoon
• Asafoetida - a pinch
• Turmeric - 1/4 teaspoon
• Jaggery - 1 tablespoon
• Garlic - 2 cloves
• Green Chilies - 2, slit
• Ginger - 1/2 inch, grated
• Ghee - 1 tablespoon
• Salt to taste
• Coriander Leaves - for garnish

Preparation

Prepping the Ingredients

Start by washing the tomatoes thoroughly. Chop them into rough quarters. Soak the tamarind in warm water and extract its juice, keeping it aside for later. Rinse the toor dal under running water until the water runs clear, then set aside. This lentil will add a subtle body to the saaru, enhancing its flavor profile.

Roasting and Grinding the Spices

In a small pan on low heat, dry roast the toor dal, coriander seeds, cumin seeds, and peppercorns. Stir constantly to avoid burning. Roast until the toor dal turns golden and you start sensing the aroma of the spices. Allow these roasted spices to cool before grinding them into a fine powder using a spice grinder or mortar and pestle.

Cooking Process

In a large pot, combine the chopped tomatoes, tamarind extract, and a cup of water. Add turmeric, salt, and bring it to a boil over medium heat. Once boiling, lower the heat and allow it to simmer for about 10 minutes until the tomatoes are soft. Use a ladle to partially mash the tomatoes, enhancing the texture of the saaru.

Next, add the freshly ground spice powder to the pot along with the remaining water. Stir to combine and bring the mixture to a gentle boil. Incorporate the jaggery and adjust the salt if needed. Let it simmer for an additional 5 minutes, allowing the flavors to meld.

Tempering the Saaru

Heat ghee in a small pan and add mustard seeds. Once they begin to splutter, add curry leaves, asafoetida, garlic cloves, green chilies, and grated ginger. Sauté for a minute until the garlic turns golden brown. Pour this tempering over the simmering saaru, stirring well to combine all the aromatic flavors.

Serving Suggestions

Tomato Saaru can be enjoyed in several ways. Traditionally, it is served over a bed of hot steamed rice, accompanied by a side of crispy papad or seasoned potato curry. It can also be savored as a soup, especially on a chilly evening when its warmth and spicy aroma provide comfort. Garnish with coriander leaves to add a touch of freshness. Pair it with a cooling cucumber raita to balance the heat and tang in the saaru.

Cooking Time

For optimal results, make sure to allow the saaru to gently simmer for adequate time, ensuring the flavors develop fully. To track the process efficiently considering all steps, you might want to use a cooking timer.