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Cranberry Coconut Saar

Saars are fairly common in Maharastrian cuisine and are served as warm appetizing drinks or as light accompaniments with rice.
Prep Time20 minutes
Cook Time15 minutes
Course: Appetizer, Soup
Cuisine: American, Indian
Keyword: coconut milk, cranberry, saar, soup
Servings: 4
Author: Madhavi

Ingredients

  • 1 cup fresh cranberries washed
  • 1/2 cup coconut milk in a can
  • 1 tsp salt to taste
  • 1 tsp sugar to taste

For the tempering or tadka

  • 1 tsp ghee can use oil for a vegan option
  • 1/2 tsp cumin seeds
  • Pinch asafetida
  • 1 sprig fresh curry leaves
  • 2 green chillies broken in half (optional)

Instructions

To cook the cranberries

  • Wash the cranberries.
    Place in a saucepan with 1 cup water.
    Cover and bring to boil.
    Allow all the cranberries to burst and pop.
    Allow to cool and run through a blender.
    Strain using a sieve to separate the seeds from the liquid.

For the tempering

  • Heat a pan and add 1 tsp ghee (preferred) or oil.
    Add the cumin seeds and allow them to crackle.
    Add the asafetida, chillies and curry leaves.
    Pour the cranberry liquid in the pan and bring to a slow boil.
    Add the coconut milk, salt and sugar.
    You can adjust the amount of coconut milk based on how coconutty you like your saars.
    Similarly, adjust the amount of salt and sugar to your taste.
    Cover and allow the saar to simmer for 5 minutes.
  • Serve warm with plain rice or simply as a soup before a meal.