Chinch saar (Tamarind soup)
A popular Maharashtrian starter
- Mustard seeds- 1/2 tsp
- Cumin seeds- 1/2 tsp
- Curry leaves – around 10 leaves
- Asafoetida – a pinch
- Oil – 2 tsp
- Dry Tamarind – 2 lemon sized balls
- Salt to taste
- Chilly powder – 1/2 tsp
- Jaggery – 2 tbsp
- Cumin powder -1/2 tsp (optional)
- Coriander powder- 1/2 tsp (optional)
- Soak the tamarind in a bowl with a glassful of water. Squeeze out the juice out of the tamarind and remove the pulp and keep the juice aside.
- Heat the oil in pan at medium high heat. Add mustard seeds and allow it to pop, to it add cumin seeds, curry leaves, and asafoetida.
- Add the bowlful tamarind juice to the above tempering/ tadaka
- Add salt , chilli powder , jaggery to the above soup.
- Let this boil. If needed add more water. Consistency should be very thin like water.
- If you want you can add cumin and corriander powder and ginger, but I keep it simple.
- Serve the soup to Lord Krishna and enjoy His Prasadam.