Malvani Tomato Saar – Easy, Quick and Tasty Malvani Tomato Curry
Around the sixteenth century, tomatoes arrived in India and gradually began to feature in Indian cuisine. Malvani Cuisine is also incorporated as a main or auxiliary component in a variety of dishes, including Koshimbir (Salads), Chatani (Sauce or a Dip) Veg-Non Veg Gravies, and Curries in the Malvani way.
Malvani Tomato Saar is one of the simple yet flavorful recipes. The word "Saar" means "Watery Curry". This is a basic version of the Saar. I have prepared it without oil. It is the best example of Malvani Minimalistic food.
Saar is a classic Authentic Malvani curry that our parents and grandparents learned from their parents. Over time, tomatoes were added to the Saar, resulting in Malvani Tomato Saar. We shall now pass it on to the following generation.
It tastes great as a soup or served with Rice Bhakri, Chapati, or Steamed Rice. It's simply that fantastic.
Malvani Tomato Saar is one of the simple yet flavorful recipes. The word "Saar" means "Watery Curry". This is a basic version of the Saar. I have prepared it without oil. It is the best example of Malvani Minimalistic food.
- 3-4 Medium Riped Tomatoes
- 4 cup Hirvya Vataap
- 4 cup Water (As per Desired Consistency)
- 2 tbsp Salt (To your Taste)
- 2 tbsp Malvani Fish Curry Masala (To your Taste)
Pick up 3-4 Medium-Ripe Tomatoes.
There's a chance that completely ripe tomatoes can soften during cooking, so we are using medium-ripe Tomatoes.
Give the Tomatoes a thorough wash.
Dice the Tomatoes coarsely into large chunks.
You can also deseed the tomatoes, if you'd like.
Grab One Cooking Pan.
Put Hirvya Vataap inside the Cooking pan. For the Hirvya Vataap preparation, just add one coarsely chopped tomato. Additionally, you may add a half of a medium-sized onion.
Here is the Basic recipe for Hirvya Vataap:-
Malvani Hirvya Vataap – Base Gravy for Your Malvani Fish Curry & Veg Curry
Add the diced tomatoes to the Hirvya Vataap & Rest it for couple of minutes.
At this point, add enough water to acquire the desired consistency and mix it well.
At this point we have not started cooking.
Now, turn on the flame to Medium-Low heat.
The curry started to curdle, so be careful not to overheat it or do not turn up the burner to high heat.
As soon as you see boiling bubbles, stir the mixture right away.
This needs to be done at least three or four times when boiling bubbles start to appear.
- Add Salt to your taste.
Add Malvani Fish Curry Masala according to your taste & Color. I didn't add anything because the spice was perfect. 
After the next boil, turn off the flame and add 3-4 Kokum.
My name is Kunal Bandekar and I welcome you to my FOOD Journey. I belongs to Malvan (Sindhudurga) well known small but sweet town in West coast of Maharshtra, India.
My love towards our Local, Traditional - Malvani, Kokani Food gave this idea to spread the Kokani, Malvani food to the whole World with the help of this Food Blog.
