Cooking time: 20 – 25 mins
3 tomatoes, medium sized, pureed
1 tbsp jaggery
½ inch piece of tamarind (imalee / chincha)
¼ tsp turmeric powder
½ tsp red chili powder
½ tsp coriander-cumin powder (dhana-jeera powder)
8 curry leaves (kadipatta)
2 tbsp cilantro (coriander leaves / kothambir)
2-3 tsp coconut oil
1 pinch of asafoetida (hing)
2 tsp mustard seeds (mohari)
½ tsp salt, or adjust as per taste
1. Take tomatoes in a container with a lid and microwave for 3-4 mins, warm enough until the tomatoes are tender (microwaving the tomatoes makes it easier to puree tomato skins easily). Transfer into a mixer-grinder, keep aside to cool and then puree them until smooth.
2. Then transfer the tomato puree to a pan, add 1½ cup of water and keep on medium heat. Add jaggery, tamarind, turmeric powder, red chili powder, coriander-cumin powder, 3 curry leaves and salt to the pan. Mix everything together and bring to a boil.
3. Add coriander leaves and turn off heat.
4. Tempering / Tadka : Heat coconut oil in another small pan on high heat. Add asafoetida (hing), mustard seeds and 5 curry leaves. Let it sizzle for a few seconds and turn off heat.
5. Add this tempering to the saar and quickly cover the pan with the lid, so that the aroma stays in and mixes with the saar.
Serve hot atop a plate of white steamed rice.