Tomato Saaru with Coconut Milk (Mother-in-Law’s Recipe)
This Karnataka-style Tomato Saaru is a comforting South Indian staple dish made with ripe tomatoes, coconut milk, and aromatic spices.
Servings 5
Calories
Ingredients
For Pressure Cooking
- ½ cup toor dal rinsed
- 2 cups water to cook
- 2 cups water to thin the dal
For Rasam
- 1-2 tablespoons ghee
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 stalk curry leaves
- 1 pinch asafetida(hing)
- 1 cup tomato finely chopped (about 2 medium tomatoes)
- salt to taste
- 2-3 tablespoons tamarind extract
- 1.5-2 tablespoons saarina pudi (any rasam powder)
- ½ teaspoon turmeric
- ½ teaspoon red chili powder optional
- ½ teaspoon jaggery
- ¼ cup thick coconut milk (or ½ cup of thick coconut milk)
- 2 tablespoons coriander leaves finely chopped
Instructions
- Add ½ cup rinsed toor dal and 2 cups water to the pressure cooker. Close the lid and pressure cook for 3-4 whistles. Let the pressure release naturally before opening the lid.
- Once the dal has cooled, whisk it well. Add 2 cups of water and mix well.Note: You can strain the cooked dal if you prefer a smoother, more velvety texture, but it is completely optional.
- Heat ghee in a kadai. Add mustard seeds and cumin seeds, and let them splutter. Then add curry leaves and hing (asafoetida) and sauté for a few seconds until fragrant.
- Add 1 cup of chopped tomatoes (about 2 medium tomatoes), and salt. Cook until the tomatoes turn soft and mushy.
- Next, add tamarind water (or tamarind paste) and cook for another minute.
- Add rasam pudi (powder), turmeric, and red chili powder (optional). Mix everything well.
- Add the prepared dal water, jaggery (optional but recommended), and bring the saaru to a boil. Reduce the heat and simmer for 4-5 minutes.
- Then add ¼ cup thick coconut milk (or ½ cup thin coconut milk), mix well, simmer for 1 minute on low flame, and turn off the heat. Garnish with 2 tablespoons coriander leaves and serve hot with steamed rice.