Tomato Saar

For the tomato puree

1. Place the chopped tomatoes in a pressure cooker with a splash of water, close the lid, and cook for 3 to 4 whistles over medium heat.

   Then 8 min of waiting

2. Allow the pressure to release naturally, then transfer the cooked tomatoes into a blender jar.

3. Add the rice flour to the blender and grind until smooth and fine.

4. Strain the puree through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid while discarding the seeds and skin.

5. Rinse the blender jar with a splash of water and pass it through the strainer into the bowl as well.

For the soup base

6. Pour the strained tomato puree into a deep pan and add extra water until it reaches a thin, soup-like consistency.

7. Season with salt and crushed black peppercorns, stirring well to combine.

For the tempering

8. Heat the ghee in a small pan over medium heat.

9. Add the green chillies and saute for 30 seconds until fragrant.

10. Pour the prepared tomato soup base into the pan with the tempering and bring to a simmer.

    Then 3 min of waiting

11. Stir in the chopped fresh coriander, remove from heat, and serve hot.

To garnish