Experience the comforting taste of coastal India with this traditional Konkani style tomato saar, a vibrant tomato curry that pairs perfectly with hot steamed rice. Bursting with the tanginess of ripe tomatoes and the richness of coconut, this curry is popular in Maharashtrian and Goan households. Its robust blend of spices and unique sourness from kokum and tamarind makes every spoonful an explosion of flavor, reminiscent of the warm hospitality found along the Konkan coastline.
This tomato saar is a celebration of authentic home-style cooking—made from easily available ingredients like grated coconut, coriander, red chilies, and aromatic spices. The recipe is also versatile: whether served alongside simple boiled rice or as a companion to seafood dishes, it is deeply satisfying and wholesome. Give your everyday meal a regional twist and enjoy the subtle sweetness, mild heat, and luscious consistency of this homemade konkani tomato curry.
Konkani Style Tomato Saar | Flavourful Tomato Curry for Rice
Print RecipeIngredients
- 1½ tomato, chopped
- ¾ cup coconut, grated
- 2 tsp coriander seeds
- 1 tsp cumin / jeera
- ¼ tsp pepper
- ¼ tsp turmeric
- 4 dried red chilli, deseeded
- ¼ onion, sliced
- 2 clove garlic
- ½ inch ginger
- small piece tamarind
- ½ cup water
- 1 tbsp coconut oil
- 1 tsp mustard
- ½ tsp cumin / jeera
- pinch hing / asafoetida
- 1 dried red chilli
- few curry leaves
- ½ onion, sliced
- 3 cup water
- 1 tsp salt
- ¼ tsp jaggery / gud
- 5 piece kokum / punarpuli / muragalu / kaatampi / bhirand / aamsul
- 1 chilli, slit
Instructions
Blend ripe tomatoes, grated coconut, coriander seeds, cumin, pepper, turmeric, dried red chilies, onion, garlic, ginger, tamarind, and water into a smooth paste.
In a large kadai, heat coconut oil. Add mustard seeds, cumin, asafoetida, dried red chili, and curry leaves. Let them crackle.
Add sliced onion and sauté until translucent.
Stir in the freshly prepared masala paste and sauté briefly until aromatic.
Pour in water (or substitute with coconut milk for a richer flavor), then add salt, jaggery, kokum, and green chili. Mix everything well.
Allow the curry to simmer for about 10 minutes, or until the raw aroma disappears and oil rises to the surface.
Serve hot with steamed rice for a comforting meal.
Notes
Tips:
Always use ripe, juicy tomatoes for the best color and tang., Adjust sourness with more kokum or tamarind if using less ripe tomatoes., If pressed for time, substitute homemade masala with rasam powder blended with coconut, garlic, and ginger., For a creamier version, use coconut milk instead of grated coconut.