Soup Angels

Making my soup for Taste of Mumbai tomorrow.

Here's the recipe for tomorrow dinner!

🍅 Kolhapuri Tamatar Saar (18 servings)

Ingredients

Base

• 3 kg ripe tomatoes (about 18–20 medium), chopped

• 3 tbsp tamarind pulp (adjust for tang)

• 2 tbsp jaggery (or brown sugar)

• 2 tsp salt (adjust to taste)

• 2.5 liters water

Kolhapuri Masala Paste

• 6 tbsp grated fresh coconut

• 12–14 dried red chilies (Kolhapuri or Byadgi for color, mix with Guntur for heat)

• 3 tbsp coriander seeds

• 2 tbsp cumin seeds

• 2 tsp fennel seeds

• 2 tsp sesame seeds

• 2 tsp poppy seeds (optional, traditional)

• 2 tsp black peppercorns

• 2-inch piece ginger, chopped

• 12 garlic cloves

• 3 tbsp oil

Tempering (Tadka)

• 6 tbsp ghee or oil

• 2 tsp mustard seeds

• 2 tsp cumin seeds

• 2 sprigs curry leaves

• 2 pinches asafoetida (hing)

• ½ tsp turmeric powder

Garnish

• ½ cup fresh coriander leaves, chopped

Method

1. Cook Tomatoes

   • Boil tomatoes with water until soft.

   • Cool slightly, then blend into a smooth puree.

2. Prepare Masala Paste

   • Heat oil, roast coconut until golden.

   • Add chilies, coriander, cumin, fennel, sesame, poppy seeds, and peppercorns. Roast until aromatic.

   • Add ginger and garlic, sauté briefly.

   • Cool and grind to a fine paste with a little water.

3. Combine Saar

   • Add masala paste to tomato puree.

   • Stir in tamarind pulp, jaggery, and salt.

   • Simmer for 15–20 minutes until flavors meld.

4. Tempering

   • Heat ghee/oil, add mustard seeds, cumin, curry leaves, hing, and turmeric.

   • Pour tadka into simmering saar.

5. Finish & Serve

   • Garnish with coriander.

   • Serve hot with steamed rice or as a soup.

👨‍🍳 Chef’s Notes

• Adjust chili mix: Kolhapuri chilies give color, Guntur adds heat. Balance for your audience.

• Saar should be tangy, spicy, and slightly sweet—jaggery balances the heat beautifully.

• For events, keep saar warm in insulated pots; it reheats well without losing flavor.