Tangy Tamarind Red Chilli Soup
1 medium, finely chopped onion
1 lemon-sized ball, soaked in water tamarind
2, dried red chilli
3 cups water
2 medium, chopped tomatoes
Handful, chopped for garnish coriander leaves
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1-inch piece, grated ginger
In a bowl, squeeze the soaked tamarind to extract the pulp. Discard the seeds and fibers. Keep the tamarind water aside.
In a pot, heat some oil. Add chopped onions and sauté until translucent. Add chopped tomatoes, cumin powder, turmeric powder, red chillies, and grated ginger. Cook until tomatoes are soft. Add water and tamarind water. Bring to a boil and simmer for 15 minutes.
Once the soup base is cooked, allow it to cool slightly. Blend the mixture to a smooth consistency using a blender or immersion blender. Strain the mixture to remove any solids.
Return the strained soup to the pot. Adjust the seasoning with salt and pepper if needed. Simmer for a few more minutes to blend the flavors.
Garnish the Tangy Tamarind Red Chilli Soup with fresh chopped coriander leaves. Serve hot and enjoy the burst of flavors in every spoonful of this delicious soup.
For an extra kick of heat, you can add a pinch of garam masala or finely chopped green chilies. Adjust the spice level according to your preference for a personalized touch to this soup.
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178
37g
3g
2g
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