Tangy Tamarind Coconut Soup Recipe

About this recipe

Tangy Tamarind Coconut Soup is a delightful Indian comfort dish that brings together the garden-fresh flavors of above-ground vegetables, creamy coconut milk, and the tangy zest of tamarind. Perfect for busy professionals, this soup is hearty, wholesome, and tailored to fit Jain dietary preferences without compromising on taste. The aroma of roasted spices and the creamy texture make it a crowd-pleaser while being light and diabetic-friendly. It's an excellent choice for a budget-friendly yet indulgent meal, offering the perfect balance of sweetness and tanginess. Serve it as a starter or enjoy it as a light meal—it’s sure to warm your soul. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Tamarind Paste
• 200Ml Kara Coconut Milk Classic (200ml)
• 500 g Tomato - Hybrid
• 500 g Jaggery Powder
• 50 g Asafoetida Powder
• - Coriander Powder
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• - Red Chilli Powder

Instructions

1. 1. Heat 2 tbsp of cooking oil in a large pot over medium heat. Add cumin seeds and asafoetida, allowing them to sizzle for 30 seconds.
2. 2. Add the finely chopped tomatoes and cook for 5-7 minutes until they soften and release their juices.
3. 3. Stir in the turmeric powder, coriander powder, and red chili powder, cooking for an additional 1-2 minutes to blend the spices.
4. 4. Add the shredded cabbage and diced bell peppers to the pot, sautéing for 3-4 minutes until the vegetables are slightly tender but still retain some crunch.
5. 5. Mix the tamarind pulp with a small amount of warm water to create a smooth paste and add it to the pot. Stir well.
6. 6. Pour in the coconut milk, stirring continuously to combine. Let the soup simmer on low heat for 8-10 minutes.
7. 7. Add grated jaggery and salt to taste, adjusting the sweetness and tanginess as per your preference. Simmer for another 2-3 minutes.
8. 8. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot in bowls and enjoy your tangy tamarind coconut soup.