“Tomato~Fresh Turmeric Root Saar~A delicious~healthy saar” … A Spicy- Sweet- Tangy (KhatHa- MeetHa- TeekHa) Saar/ Soup that is loaded with health benefits … Fresh Turmeric roots also known as Amba Haldi/ Haldi Mande (in Konkani)/ Kacchi Haldi has amazing health benefits like anti inflammatory properties, blood purifier, pain removal, boost digestion etc. etc. etc. These are easily available during winter, so add a small piece of it into your daily diet and reap in health benefits … here is a delicious Saar/Saaru to sip on or serve with rice and relish to your heart’s content … Yummilicious ...…
** Saar or Saaru as called by Konkani Saraswat’s is a thin soup sort of dish served steaming hot with rice, which is now famous almost worldwide and almost everybody tries them in their kitchen. While some relish it with rice or mildly spiced rice dishes many more just love to sip it hot especially so during monsoon or winter season when there is chill in air. There is nothing more heartwarming and body warming than a hot soup during these seasons. It’s winter season now fresh turmeric roots are available in plenty. Again, these are also very good for health having amazing health benefits that which I have already mentioned above. There are many dishes that can be prepared using them and I will try to post them frequently as and when I prepare and also whenever time permits as December is a month when all are busy. I always suggest to all my friends to add in those ingredients into their dishes that are seasonal and important for the body during that particular season.
** If you do not want to try out new dishes, just add in a little bit of the same to your daily diet and half the job is done. Like addition of ginger to tea while boiling, addition of a small piece of grated fresh turmeric root in place of powder form, addition of cardamoms to tea etc. Remember there is nothing like a good and healthy home cooked meal for your family and children. These are small habits that you should form for yourself and for your family and trust me it will work wonders in the long run. You will not only be making your offspring eat healthy but will be setting a tradition of it and I am sure your children will continue and so will generations to come. I will not run more into details about the fresh turmeric root which is known as Amba Haldi, Kacchi Haldi, Haldi Mande (in Konkani), just check out on net and it is all there for you to read. Moving on to the recipe of delicious saar which I prepared today and we relished it with rice and will sip it on hot as soup for dinner.
** Here is my simple method of preparing “Tomato~Fresh Turmeric Root Saar~ A delicious~ healthy saar” …. My Style …
** Ingredients :
Tomato : 1 large or 2 medium sized.
Fresh Turmeric Roots/Amba Haldi/Kacchi Haldi,/Haldi Mande (in Konkani) : 3 inch length piece.
Tamarind/Chinchama/Imly : a small marble sized
Hinga Uddaka/Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing/Asafoetida Powder : 1tsp
Jaggery/Goda/Bella : a lemon sized ball grated.
Coriander Leaves/Dhania/Kothambari Pallo : A handful finely chopped.
Salt to taste
** For Tempering/Seasoning :
Ghee/Toop : 2 tsp
Oil/Tel : 1tsp
Mustard Seeds/Sasam/Rai : 1 tsp
Cumin Seeds/Jeera : 1/2 tsp
Curry Leaves/Kadipatta/Karbevu : 6-8 fresh ones
Dry Red Chilly/Sukki Mirsang : 2 large sized
Sambar Powder : 3 tblsp (I used Store bought)
** Wash and wipe the ripe tomatoes and cut them into cubes. Wash and scrape off the outer skin of fresh turmeric root (amba haldi/ haldi mande) and chop them also into pieces.
** Put both the tomato cubes and turmeric pieces in a mixer grinder along with tamarind and grind to a very smooth paste. Do not add water while grinding, as there is enough in the tomato for grinding purpose. Add in the hinga uddaka (asafoetida water) and mix well. Remove and keep aside ready.
** Note : Check the picture at the bottom of this recipe for the method of preparing `hinga uddaka (asafoetida water)' as I have added the same and most of Konkani Saraswat’s from southern parts of India add it to their curries.
** In a thick bottomed pan or kadai add in ghee and oil, when it begin to melt add mustard seeds and when they begin to splutter add cumin seeds and the fresh curry leaves followed by whole red chillies. Lower the heat to minimum and add in the hing powder only if you have NOT ADDED hing water to the ground tomatoes. Finally add the sambar powder and fry for a minute, if you find it burning sprinkle some water.
** Add the ground tomato-turmeric-hing paste, mix well, add about 4-5 cups of water and bring to a boil. When it comes to a full boil, lower the heat and add the grated jaggery and salt to taste. Let the saar/ saaru now simmer for a good 15-20 minutes (do not skip this step, it is necessary to simmer the saar well to bring out the aroma).
** If the Saar/Saaru thickens too much or if you find it too thick you can add in another cup of water only if necessary. Finally add in finely chopped fresh coriander leaves and remove from fire. Cover and keep it aside for about 30-40 minutes for the flavors to get seeped in well. You can boil it again for serving it hot and it tastes wonderful.
** “Tomato~Fresh Turmeric Root Saar~A delicious~healthy saar” is done and ready to be served. Serve it steaming hot on rice or as a soup to sip on. This is a very healthy soup with addition of fresh turmeric roots that has amazing health benefits. So do try it out and give the gift of healthy options in cooking to your family today this winter season as they are abundantly available in the market now. Health is wealth, so go ahead and enjoy this dish as a saar or as a soup, whichever way you prefer it.
** The are many more “Saar/ Saaru” Recipes in my Blog, do go through the common link shared below and try out that which you would like to relish with your family and friends …
** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB/ Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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