Tomatacho Saar
February 5, 2014
This sweet, spicy, tangy tomato curry is usually made in Hindu Goan households on days when fish is not eaten to go with rice
Cuisine
Goan
Course
Main Course
Serves
6
Method
Stovetop
Difficulty
Hard
Cook Time
30 minutes
- Cuisine Goan
- Course Main Course
- Serves 6
- Method Stovetop
- Difficulty Hard
- Cook Time 30 minutes
Ingredients
diced tomatoes
6
ghee/ clarified butter
1 tablespoon
mustard seeds
1 teaspoon
asafedita
1 pinch
green chillies diced
4
curry leaves
10
salt
1.5 teaspoon
turmeric powder
1/2 teaspoon
red chili powder
1/2 teaspoon
cumin powder
1/2 teaspoon
jaggery
3 teaspoon
freshly desiccated coconut
2 tablespoon
water
3.5 cup
tamarind paste
1 tablespoon
Instructions
1. Heat ghee in a pan. Add in the mustard seeds once the ghee is hot. Wait for the seeds to crackle.
2. Next add in the asafetida, curry leaves and green chillies and saute for a minute.
3. Add in turmeric powder, cumin powder, red chili powder and salt. Saute for a minute.
4. Add in the medium sized diced tomatoes and 3.5 cups of water.
5. Next add in the jaggery and tamarind paste.
6. Add in the desiccated coconut. Stir and let the saar come to a boil.
7. Mash the tomatoes slightly. Serve hot with rice.
HEY THERE!