The first recipe I posted on this blog was for my favourite tomato saar. I have lost count of the number of times I’ve made it. I don’t think it goes very well with rice, but it is great as a soup. When I hosted the MBP Soups and Salads, I tried out Nupur’s Tomato Red pepper Saar. That was a hit too.
When I posted the recipe for tomato saar as part of a discussion thread on food, Mo responded to it and asked me to try a similar recipe. I didn’t know her at all, but as it turns out, we know several people in common and her mother even met my mother, albeit many years ago. While I didn’t know her when she first responded, we have since become friends. I promised that I’d try out her version of saar as soon as I could.
Now that coriander leaves are very much in season, I couldn’t postpone making this any longer. This recipe was enough for just me. I ate nothing else. But otherwise, it would suffice as an appetizer for two.
1 cup Coriander Leaves, roughly chopped
2-3 tbsp Coconut, scraped
1 Green Chilli, slit
1 tbsp Tamarind Paste
Salt to taste
For the Tempering:
1 tsp Oil
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds
A good pinch Asafoetida
1 Red Chilli, broken into bits
7-8 Curry Leaves
Pressure cook the coriander leaves with the coconut, chilli, tamarind, salt and about 2/3 cup water. Blend in a liquidizer and bring the liquid to boil over a low flame.
In a frying ladle, heat the oil and add the cumin and mustard. When the mustard splutters, add the asafoetida, curry leaves and the red chilli. When the chilli turns bright red, add the tempering to the saar.
The flavours of this saar are familiar yet different. I know that I will make it again before vendors start rationing out coriander leaves. This saar was perfect for a very cold and gloomy afternoon. I am certain this will be a hit at any party. Thanks for a keeper recipe Mo.
Merry Christmas all of you!