Pressure-Cooked Tomato Saaru with Ghee Tempering
A light, strained tomato broth infused with ghee, black pepper, and cumin. This Karnataka-style saaru captures pure tomato essence with mild warmth from the tempering spices. Best made during peak tomato season for maximum flavor and juice yield.
Ingredients
- 1 lb tomatoes, whole
- ¼ tsp black pepper, crushed
- ¼ tsp cumin seeds, crushed
- salt, to taste
- fresh coriander, chopped
- ghee, for tempering
- water, a little
Instructions
- 1
Pressure cook tomatoes with a little water for 2 whistles.
- 2
Once pressure settles, open and allow tomatoes to cool completely.
- 3
Blend cooled tomatoes in mixer until smooth.
- 4
Strain through a sieve to remove pulp and seeds, adjusting consistency until neither too thick nor too thin.
- 5
Add salt to taste.
- 6
Heat gently over low heat.
- 7
Temper with ghee, crushed black pepper, and crushed cumin seeds.
- 8
Garnish with chopped coriander and serve.
Tips
Adjust final consistency by straining longer or adding water; neither too thick nor too runny is key to proper saaru texture.
Make during peak tomato season for best flavor concentration and natural juice yield.
Good to Know
Refrigerate strained tomato broth up to 3 days in airtight container; reheat gently before tempering.
Prepare and strain tomato broth up to 1 day ahead; temper with ghee and spices just before serving.
Serve hot as a light soup or broth course; pairs well with rice or bread.
Common Mistakes
Over-blend or under-strain to avoid a drink that is too thick or gritty.
Overheat after straining to avoid breaking down delicate tomato flavor.