Saar basically means a soup like dish but thin in consistency. It is made of various vegetables and the most popular one in Maharashtrian Cuisine is Tomato Saar. Maharashtrian cuisine is vast just like its geographical landscape and the taste differs from Kokan to Vidarbha and Khandesh to Marathwada.

You will also see this dish a lot in Maharashtrian Pangat if you have been to one. Pangat is a tradition mostly seen at Maharashtrian weddings where guests sit down on floor in parallel rows and are served by the hosts.

In this video I have shown a common recipe of Tomato Saar using some sour tomatoes and basic spices. In some regions grated coconut or coconut milk is added too. But I have refrained from using it in this recipe as I wanted to get that bright orangish red colour and a thin consistency.

Tomato Saar  has a tangy flavour and its not too spicy. However, you can add little more pepper powder or dry red chillies to smoke it up a bit. It is best served with steamed white rice and Masale Bhaat but can also be had by itself. Often served in Thali this soup is also a light meal in itself. Whether its summer, monsoon or winter, this Maharashtrian tomato soup never lets you down.

If getting in shape is one of your goals then do include this in your diet. It is a light, nutritious and delicious meal.

For more Maharashtrian recipes check out Puran Poli, Batata Bhaji, Katachi Amti, Modak, Naralachi Vadi, Jhunka Bhakri and Thecha recipes.

If you haven’t tried this cuisine before then start with this easy recipe. You will have it ready in no time. I often prepare it in evening, especially when I need something done quickly. On days when you’re not feeling well and don’t know what to eat, try this. You won’t be disappointed.

Tomato Saar, Maharashtrian Tomato Soup Recipe
Recipe Type: Soup
Cuisine: Maharashtrian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 2 people
Ingredients
  • Measuring cup used = 200 ml
  • Tomatoes (medium sized) = 3
  • Ghee = 1tsp
  • Water = 1 Cup (apart from the water required for blanching tomatoes)
  • Cumin seeds = ½ tsp
  • Garlic Cloves (crushed in a mortar pestle) = 3
  • Pepper corns (crushed in a mortar pestle) = 7-8
  • Salt = as per taste
  • Sugar = as per taste
  • Coriander leaves (chopped) = A few
Instructions
Notes
Ensure tomatoes have blended well to give you a smooth puree and there are no lumps.

Steps to prepare Maharashtrian Tomato Saar:

  1. Boil enough water (around 3-4 cups) in a vessel for blanching the tomatoes.. Blanch the tomatoes till they are soft and the tomato peels start coming off. This will take around 5 minutes.
  2. Switch off the gas flame and let the tomatoes be in the hot water for 8-10 more minutes.
  3. Take out the tomatoes from the water. Peel and chop them.
  4. Blend the tomatoes to a smooth puree. Blend again if you notice any tomato chunks remaining.
  5. You may strain the puree for a smoother texture but I prefer it without straining.
  6. In a deep frying pan/ kadhai heat ghee.
  7. Once the ghee is hot, add cumin seeds and let them splutter.
  8. Next go in the crushed garlic cloves. Saute them for 12-15 seconds.
  9. Once the garlic turns brown, add the tomato puree and stir a bit.
  10. Add 1 cup of water.
  11. Now add the pepper powder, salt and sugar.
  12. Let the Tomato Saar simmer for 3-4 minutes.
  13. Switch off the gas flame once the Tomato Saar reaches the desired consistency.
  14. Take it out in a soup bowl and garnish with coriander leaves. You can also add a few bread croutons to it while serving 🙂

Serve hot!

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Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18