Tomato Saar with Coconut Milk

Starters, Vegetarian

This Indian version of tomato soup is made with coconut milk. The milk lends a smooth creamy texture to the tomato saar. It’s a nourishing dish that can be consumed with hot, steaming jeera rice or buttered toast, or simply as a soup. 



Preparation Time: 5 mins Cooking Time: 15 mins
Ingredients: Method:


  • 200g tinned tomatoes  (can use fresh tomato purée as well)
  • 160 mL tinned coconut milk (can also use fresh)
  • 1 tbsp ghee
  • 1 1/2 tbsp besan
  • 7-8 curry leaves
  • 1 pinch asafoetida (hing)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp red chilli powder
  • 1 tsp sugar
  • salt to taste

  • Add water to besan and make smooth paste. Make sure no lumps remain
  • heat a deep vessel and add ghee
  • add the jeera (cumin seeds), curry leaves, asafoetida and the tomatoes
  • reduce heat and let tomatoes cook. You will smell aroma of tomatoes with ghee & curry leaves. Stir the mixture & mash the tomatoes for 5-7 mins. Cook tomatoes completely
  • add red chilli powder and 1 tsp sugar & salt to taste
  • add besan paste. Mixture will thicken
  • add some water. Let it boil. Boiling besan is a sign that it has cooked
  • add coconut milk and 1 cup water
  • let it boil further, stir occasionally
  • add some water if required and after boiling for 2-3 mins, it’s done! 
Tomato saar can be enjoyed as a soup or with hot jeera rice, or with buttered bread


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