TOMATO SAARU/ Tomato Rasam

Tomato Saaru is a spicy tangy Rasam made with freshly grated Coconut and other spices.Usually this type of Tomato Rasam is prepared in and around Mangalore side Konkani Temples during temple festivals.I got this recipe from one of my friend  in Bangalore who is from Mangalore.She call this Tomato Rasam as 'Devasthana Pormola Saaru' means aromatic temple version Rasam. I stayed with my husband and children in Bangalore from 2010 to 2016 due to his transferable job.We stayed in Konkani community area because the local people speak in Kannada language which I can not understand.I learnt so many other Konkani dishes from my friends in Bangalore who were from Karvar, Honawar and Mangalore side. 


The following ingredients are needed to prepare this delicious and aromatic Tomato Saaru / Tomato Rasam /Devasthana Pormola Saaru.

Ingredients:-

Tomato.                  -2 small
Green chilly.            -2
Jaggery.                  -2tbsp [crushed]
Salt.                        -to taste
Coriander leaves.  -1 bunch

For grinding Coconut Masala Paste:-

Urad dal.             -1tsp
Chana dal.          -2tsp
Coriander seeds. -1tbsp
Pepper corn.        -1/2 tsp
Cumin seeds.       -1tsp
Methi seeds.         -8 seeds
Dry Red chilly.       -5
Coconut grating.   -2tbsp
Tamarind.              -a small gooseberry size

For seasoning :-

Coconut oil.        -2tsp
Mustard seeds.  -1tsp
Curry leaves.      -1 spring
Hing powder.      -1 and 1/2tsp


Instructions:-

Wash and chop 2 small Tomatoes roughly and keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Clean, wash and finely chop Coriander leaves and keep aside.

Crush or grate a  small Jaggery piece and keep aside.


Roast & Grind the Masala ingredients:-

In a pan dry roast Coriander seeds till aroma comes and transfer to a plate.

In the same pan add Ura dal, Chana dal and Pepper corns and roast till the Chana dal and Urad dal starts to change its colour.Add Cumin seeds and Methi seeds and saute well on low flame.Transfer the roasted Urad dal, Chana dal, Pepper corn, Cumin seeds and Methi seeds to the plate.

In the same pan heat 1tsp Coconut oil and add dry Red chillies and roast well.Add the grated Coconut in the same pan and saute well continuously and roast along with roasted Red chillies till the Coconut gratings became little golden colour.

Put all the roasted items together in the pan and give a nice mix on low flame and switch off the flame.When the roasted ingredients cooled add 1/4tsp Turmeric powder and mix well.

Grind all the roasted items with a small goose berry size Tamarind to a fine paste using water.Keep aside the ground Masala paste.


Method:-

In a cooking vessel boil 2 cup of Water and add the chopped Tomatoes, half slit Green chillies, Curry leaves and required Salt and cook till the Tomato pieces become soft and mushy.

Add the crushed or grated Jaggery and cook for 5 minutes.

Add the ground Masala paste and mix well.Add water to make a watery soup like consistency and bring it to boil.Simmer for 5 minutes.

Add the finely chopped Coriander leaves and mix well.Switch off the flame.

Heat 2tsp Coconut oil in a pan and splutter 1tsp Mustard seeds.Add 1spring Curry leaves and fry for a second and switch off the flame.

Pour the above seasoning into the Saaru in the cooking vessel.Now add Hing powder into the Saaru and mix well.

Tomato Saaru / Temple Version Tomato Rasam is ready to serve with hot Rice.

Try the recipe and enjoy the dish.