Spicy Curry Leaf Soup

Ingredients

• 20-25 Curry leaves
• 5 cups Vegetable stock
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Tomato
• 1/4 teaspoon Asafoetida
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Red chilli powder
• to taste Salt
• 1/2 tablespoon Tamarind pulp
• 1/2 cup Scraped coconut
• 1/2 Lemon

Method

1. Pour vegetable stock into a deep non stick pan and bring it to a boil. Chop curry leaves roughly and add to the pan.
2. Finely chop onion, garlic and tomato and add to the pan and let the mixture come to a boil.
3. Add asafoetida, turmeric powder, red chilli powder and salt and mix. Continue to boil, remove and discard the scum that rises to the top.
4. Whisk gram flour with ¼ cup water till no lumps remain. Add tamarind pulp and coconut to the pan and mix well. Add the gram flour mixture and mix well.
5. Cook, stirring frequently, till gram flour gets cooked and the soup thickens.
6. Strain the soup into a serving bowl, pressing the contents to extract all the flavours.
7. Squeeze the juice of ½ lemon and add to the soup and mix well. Serve hot.

Nutrition Info