Tamarind Soup is called Chincheche Saar in Marathi and charu or pulusu in Telugu. It is made with tamarind juice, spices, and seasoned with a tempering. Tamarind is a rich source of magnesium, calcium, vitamin C, and antioxidants. Tamarind water is good for our digestive system.
Ingredients:
- The tennis ball-sized Tamarind
- 3-4 cloves – Garlic (pounded)
- ½ inch – Ginger (pounded)
- Salt
- ½ tsp – Turmeric powder
- 1/4 cup – freshly cut coriander
- 2-3 Green chilies
- ½ tsp – Hing (Asafoetida)
- 7-8 Curry leaves
- 1 tbs roasted sesame powder
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
Method:
- Soak the tamarind in warm water for 30 minutes. Squeeze out the pulp as far as possible. Discard the fiber. You can use store-bought tamarind pulp/paste instead.
- Mix the tamarind pulp with water. (water proportion may vary depending on the sourness of the tamarind)
- Add salt, coriander powder, cumin powder, turmeric powder, and (optional) sesame powder and mix well.
- Bring it to boil.
- Add chopped cilantro.
- Some people add sugar or jaggery for a sweetish taste. It is optional.
- Now, prepare a tempering. Take a small pan, add oil, and heat it. Add mustard seeds, cumin seeds and let them crackle. Add hing powder, chopped garlic, ginger paste, curry leaves, and green chili pieces. Add this tempering to boiling tamarind soup. Cook it for 2 minutes. Turn off the stove.
- It can be served with white rice and cooked plain dal (split pigeon peas). It can be consumed as a soup too.
Back to Savi’s Kitchen!