Name: Maharashtrian Style Plum & Coconut Saar/Soup recipe by Pari Vasisht at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100ml coconut milk; 5-6 plums; 1big green chili (spicy); 1inch piece ginger; 3-4 garlic cloves; A small piece beetroot; 1tbsp coriander stem chopped; 1-2tbsp rice flour mixed in 1/4cup water; 3-4tsp sugar (adjust as per taste); 1/2tsp cumin; salt to taste; 2tsp oil; 1/2tsp mustard seeds; 1/2tsp cumin seeds; 6-7 curry leaves; A pinch of strong asafoetida/heeng

ABOUT Maharashtrian Style Plum & Coconut Saar/Soup RECIPE

The ‘saar’ is a very simple preparation and the skill lies in getting the correct balance of sour, sweet and spice. I was some how confident that I would be able to balance the flavour and also knew if I nail that balance perfectly it would turn out to be a wonderful dish, my only worry was that the saar might curdle on boiling as there’s coconut milk in it, but a few kitchen tricks that I’ve learnt from my granny came to my rescue there.

Ingredients Serving: 2

100ml coconut milk
5-6 plums
1big green chili (spicy)
1inch piece ginger
3-4 garlic cloves
A small piece beetroot
1tbsp coriander stem chopped
1-2tbsp rice flour mixed in 1/4cup water
3-4tsp sugar (adjust as per taste)
1/2tsp cumin
salt to taste
2tsp oil
1/2tsp mustard seeds
1/2tsp cumin seeds
6-7 curry leaves
A pinch of strong asafoetida/heeng

Instructions

Wash the plums and beetroot. Peel the beetroot and cut a small piece. Cut the plums into halves and wriggle both halves to remove the seed.
In a microwave safe dish place the plums and beetroot along with a cup of water. Cook on microwave high for 4-5 minutes. Stir once in between.
Remove the dish and place it under the fan to cool faster.
Take the cooked plum mix, ginger, garlic, green chilies, coriander stem, cumin seeds in a mixer grinder and grind it to a smooth paste. If required add water.
The ground paste can be directly used but I like my saar/soup to have a smooth texture for which I passed the paste through a fine sieve.
Mix the paste now with coconut milk and about 1/2 - 3/4cup of water. Also add the rice flour paste.
Bring the contents to a boil and stir continuously. Once the saar boils, simmer and add salt & sugar to taste.
Make the tempering and add it to the ‘saar’ and cover immediately with a lid so that all the flavours from the tempering get trapped.
Serve hot. We had the ‘saar’ like a soup.

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