April 12, 2014

Udupi tomato saaru recipe - how to make tomato saaru - curry recipe

Udupi tomato saaru recipe - Curry is known as saaru in South Karnataka. Usually I prepare such curries using curry powder. My stock of curry powder or saarina  hudi  is over. So I have used fresh spices to prepare this curry.  I'll post the curry powder in dur course as soon as I make it.  This tomato curry goes well with hot steamed rice along with papad, pickle and raitas.

tomato curry in a serving bowl
Tomato saaru recipe with step by step pictures.

Preparation time 10 minutes
Cooking time 15 minutes
Serves 4

4 large tomatoes
5-6 dry red chillies, roasted 
1/2 tsp pepper powder ( or 10 pepper)
1 ½  tsp cumin seeds / jeera
1 tsp coriander  seeds, roasted
10 fenugreek seeds / methi , roasted 
2 tbsp grated fresh coconut
Oil for frying
Salt to tatse
Chopped coriander leaves

For the tempering

3 -4 tsp Oil 
1 tsp mustard seeds
A pinch of asafoetida / hing


Tomato saaru recipe
  • In a frying pan heat  little bit of oil and saute the whole tomatoes for 2-3 minutes. 
  • Then add  ¼ cup of water to it. Cook covered on low flame till the tomatoes become soft. Remove from the flame and cool it. Then  peel off the skin and set aside.
boiled and peeled tomatoes
  • Heat very little oil in a frying pan. Saute the fenugreek seeds, coriander seeds and dry red chillies separately till they become aromatic. 
  • Remove from the flame and keep them aside. 
grind to paste ingredients
  • Then grind together the tomatoes, red chillies, pepper, coriander seeds, fenugreek seeds and fresh coconut to a smooth paste, using some water. 
ground masala paste
  • Then  transfer this paste to a large pan. Add 1 glass of water, add salt and mix well. Bring this curry to boil. Switch off the flame. 

pour the paste in a pan
  • Add chopped coriander leaves. Make tempering of mustard seeds and hing. Pour over the tomato curry and mix well. Serve tomato saaru hot with steamed rice.
coriander leaves added


  1. Saaru looks very comforting..

  2. Rasam my alltime favorite..easy to prepare..thanks for sharing


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