Chinch saar (Tamarind soup)

chinchesaarHow to prepare 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.