Tuesday, March 10, 2009

Tomato Saaru

3 Tomatoes, chopped
grape size Jaggery
2tbsp chopped Cilantro
1/4tsp Turmeric
Salt to taste

1tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
3 to 4 Curry leaves

For Masala
1tsp Cumin seeds
1/2tsp Coriander seeds
1/4tsp Methi (fenugreek) seeds
1/2tsp Mustard seeds
2 Red chillies
1/4 cup fresh/frozen shredded Coconut
pinch of Asafoetida powder
grape size Tamarind

  • Cook tomatoes with jaggery and turmeric
  • Heat a pan with 1/2tsp oil and fry methi seeds in medium heat; until it gives out a nice aroma. Repeat the same for red chillies, coriander seeds, cumin seeds and mustard one by one
  • Grind all the fried items with coconut, tamarind and salt. Add water as required {For frozen coconut use hot water}
  • Add the paste and salt to cooked tomatoes. Add water to get the required consistency and boil properly for atleast 10mins. Add cilantro.
  • Heat a pan with oil, add mustard. Once mustard starts to splutter add curry leaves and asafoetida powder
  • Add seasoning to rasam and serve it hot with rice and papadam. It is called Horudu haakida Saaru in Havyaka
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Tomatoes -
  • Excellent source of vitamin C, vitamin A, and vitamin K
  • Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1
  • Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein

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