60 Min

GF

NF

Tamarind Soup

The province of Sindh, now entirely in Pakistan and the homeland of my parents, has its roots in the Indus valley civilization. For the people of Sindh, a community uprooted and dispersed by the Partition of 1947, cooking provided a vital connection to their homeland. Their kitchens, with their distinct recipes and ingredients, helped anchor them to the places they adopted as new homes. For most Sindhis, this tamarind fragrant soup, or Sindhi kadhi, as it is called, is synonymous with a lazy Sunday afternoon lunch. Usually eaten with steamed rice and sweet laddus, this was one of my favorite memories of growing up in a traditional Sindhi household. This soup has endless possibilities. The soup is light, yet the chickpea roux adds tremendous flavor but if you want to add meat, add 1 to 2 chicken legs along with the vegetables. Once the chicken has cooked, remove the pieces, pull the meat out and add it back to the soup.

Share this recipe

Cook Time

60 Minutes

Serves

6

Directions

Step 1

In a small stockpot over high heat, combine the dried tamarind with 4 cups of water and bring to a boil. Simmer for 10 minutes then turn off. Using a strainer, squeeze the water out and either discard the pulp or save for another use.

Step 2

In a large stockpot over high heat, warm the ghee and add the cumin and mustard seeds and kari leaves. As soon as they have finished popping and sizzling, which usually takes a few seconds, add the chickpea flour, and start frying it in the ghee. Lower the heat to medium and if the chickpea appears dry, add a tablespoon or two more of ghee. Next add tomato puree, cinnamon, cloves, chile powder, turmeric, salt, jaggery, and 3 cups of water. Bring to a boil, simmer then add the 4 cups of vegetables. Cook until the vegetables are soft, about 15 minutes, then add the tamarind water and bring to a boil again. Simmer for another 10 minutes then add the green vegetables and cook just until they are cooked but remain bright green in color. Drizzle a little more ghee if desired, garnish with herbs and serve.

Notes & Variations

Traditionally, this soup has moringa drumsticks, cut into 4-inch segments, added to it. To enjoy them, you would have to suck the inside pulp out of them. Sounds messy, but it’s quite delicious.
To replace dried tamarind with concentrate, use 2 tablespoons tamarind concentrate directly to the soup, after the vegetables have cooked through.
Dried tamarind is a fruit that keeps giving. Every time you add water to the pulp, you will end up with more tamarind water. It can be used as a souring agent in stews and curries or to make drinks.

Ingredients

4 ounces dried tamarind

4 tablespoons + ghee (or olive oil)

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

10 to 12 kari leaves, chopped

1/3 cup chickpea flour

1/4 cup tomato puree

1 large cinnamon stick

10 to 12 cloves, crushed

1 teaspoon chile powder

1 teaspoon ground turmeric

2 teaspoons sea salt

1 tablespoon jaggery

4 cups 1-inch diced vegetables (squash, carrots, potatoes, or cauliflower)

2 cups sliced green vegetables (sugar snap peas, okra, asparagus, kale or spinach)

1/2 cup loose herbs such as cilantro or mint

Step 1

Step 2

4 ounces dried tamarind

4 tablespoons + ghee (or olive oil)

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

10 to 12 kari leaves, chopped

1/3 cup chickpea flour

1/4 cup tomato puree

1 large cinnamon stick

10 to 12 cloves, crushed

1 teaspoon chile powder

1 teaspoon ground turmeric

2 teaspoons sea salt

1 tablespoon jaggery

4 cups 1-inch diced vegetables (squash, carrots, potatoes, or cauliflower)

2 cups sliced green vegetables (sugar snap peas, okra, asparagus, kale or spinach)

1/2 cup loose herbs such as cilantro or mint

Notes & Variations

Traditionally, this soup has moringa drumsticks, cut into 4-inch segments, added to it. To enjoy them, you would have to suck the inside pulp out of them. Sounds messy, but it’s quite delicious.
To replace dried tamarind with concentrate, use 2 tablespoons tamarind concentrate directly to the soup, after the vegetables have cooked through.
Dried tamarind is a fruit that keeps giving. Every time you add water to the pulp, you will end up with more tamarind water. It can be used as a souring agent in stews and curries or to make drinks.

Tags:

60 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

60 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

We're no strangers to tamarind.

Get acquainted by making the recipes below!

YOUR NEW INGREDIENT STAPLE

Madras Chicken Wings

Tamarind Chutney

90 Min

DF

GF

V

Almond Soup

Many years ago, I enjoyed a delicious chilled almond soup, ajoblanco, native to Spain, at a wonderful restaurant called Feast in Houston. The dish was garnished with a drizzle of good olive oil, sliced grapes and was delicious to the last spoonful. Ajoblanco is often called white gazpacho and predates its more popular tomato version, since tomatoes did not arrive in Spain until the time of Columbus. The classic version is made with slices of white bread pureed with almonds. Preferring my bread warm, grainy, toasted and slathered in butter, I use plain white rice as the thickener here. The quality of rice will not matter, as it will all get pureed in the end. The addition of aromatic cardamom to the base balanced the garlic, and a pop of mustard seeds and kari leaves was the final flourish. If you can find Spanish Marcona almonds, the soup will be even more delicious.

20 Min

DF

GF

NF

V

Chilled Heirloom Tomato Soup

When heirloom tomatoes are in full bloom, this chilled raw soup is the delicious epitome of a hot summer. I’ve omitted the onion, switched out garlic for ginger; the soup takes minutes to make. The color of the tomatoes will deeply affect the color of the soup, so pick the reddest ripe tomatoes you can.

35 Min

GF

NF

Broccoli Soup

Here is a soup that elevates the vegetable to an elegant course, perfect when served with a holiday dinner.

60 Min

GF

NF

Buttermilk Soup

This soup is eaten more like a curry with rice. There are umpteen variations: some made with tomato, tamarind, coconut milk or buttermilk. It is usually eaten during summer months for lunch.

90 Min

GF

NF

Butternut Squash Soup

This soup, with a spice infusion and a pop thrown in for good measure, is soul satisfying in the middle of a cold winter!

55 Min

DF

GF

NF

V

Carrot Soup

This smooth and creamy soup is supremely simple to make as we drift into the autumn season. If you do not have asafetida, which is a natural spice that mimics the flavor of onions and garlic, slice a few cloves of garlic instead.

45 Min

DF

GF

NF

V

Cauliflower Soup

This soup is creamy enough to pass off as a luxurious indulgent soup even though it is entirely plant based. Use roasted carrots instead of butternut or keep it really simple and top it off with pomegranate seeds. Instead of almonds, use cashews or hazelnuts – it’s delicious either way.

180 Min

NF

Coastal Chicken Soup

Here is a soup inspired by the coast of Kerala using cardamom and black pepper native to that region.

60 Min

DF

GF

NF

V

Fennel Soup

Fennel fronds (the skinny stems with tiny leaves on top of the bulbs) can often be toothsome and chewy if eaten raw. In this soup, we cook them down to a soft, deeply flavorful finish and garnish the bowl with finely chopped fronds.

60 Min

GF

V

Red Beet Soup

This soup is satisfying on its own, topped with your favorite melting cheese, or even as a sauce for grilled fish.

75 Min

GF

NF

Rustic Okra Soup

Roasting okra in the oven at high heat preserves its integrity and flavor without turning it slimy. This yogurt soup is an adaptation of the classic Punjabi kadhi, usually eaten with rice — the chickpea flour is the binder that keeps the yogurt from “breaking,” and turns it viscous and creamy.

90 Min

GF

NF

Spinach Yogurt Soup

A classic idea rooted in Indian techniques, the chickpea flour acts as a binder for the yogurt and also prevents it from ‘breaking’. The pureed spinach adds an herby and fresh flavor to the soup.

75 Min

DF

GF

NF

V

Black Eyed Pea Soup

Drizzled on this good-luck black-eyed pea soup, a single-origin olive oil with strong notes of fruitiness, bitterness and pungency beautifully complements the sweetness of the cardamom, cinnamon, and carrots.

45 Min

DF

GF

NF

V

Moringa Mango Lentil Soup

This soup uses moringa in the traditional Indian way, stewed in a soup. The mango adds a nice contrast of sweetness to the savory soup.

60 Min

DF

GF

NF

V

Skinny Dal Soup

The broth like soup will absorb and enhance any flavor you put into it – so use what you have and enjoy it as a light dinner or with some rice on the side.

45 Min

DF

GF

NF

V

Turmeric Soup

This is a healing and nourishing soup that can be enjoyed as a first course, or in accompaniment with khichri.

60 Min

GF

NF

Yellow Beet Soup

My favorite way to cook beets is to combine them with a small amount of lentils, which helps balance the flavors. This soup also works well as a sauce for grilled portobello mushrooms or fish.

310 Min

GF

Wonderstock

It is easy to purchase chicken stock but once you make your own, you may never go back to boxed or canned stock. For homemade stock, one can use all the bones from chicken to oxtail to lamb. Your house will smell wonderful also!

45 Min

DF

GF

NF

V

Asparagus Soup

Best made in spring when asparagus and fennel are in season, this soup is creamy with the simple addition of sesame seeds.

120 Min

GF

NF

Chicken Mulligatawny

Legend has it that one time an Englishman asked his South Indian cook to prepare a soup as a starter — and soups being unfamiliar to his Indian cuisine, the ingenious cook created the Mulligatawny (“molo tunny” in Tamil means “pepper water”) by combining rasam, a traditional peppery lentil broth with vegetables.

120 Min

DF

GF

NF

V

Garlic Garbanzo Soup

When we are preparing for a possible onslaught on our immune system, a small cup of garlic soup a day may be just what we need.

60 Min

DF

GF

NF

V

Golden Beet Soup

Given the cold weather, I decided to make a warming soup with the golden beets and, on a hunch, instead of the perfunctory turmeric, added saffron threads and sesame seeds to the broth, with delicious results.

90 Min

DF

GF

NF

V

Heirloom Tomato Soup

A few small spoons of aromatic spices elevate the soup; the cardamom adds a sweet aroma and the coriander a lemony flavor to accentuate the tomato. Enjoy it warm or chilled.

60 Min

DF

GF

NF

Shrimp Mango Soup

Here is a delicious South Indian inspired shrimp soup with mango, a fruit much more likely to show up in savory foods in India. Enjoy it on its own or with noodles or rice.

70 Min

DF

GF

NF

V

7 Vegetable Stew

Every region eats different treats for Diwali from decadent meat curries, kebabs, & pilafs to sweet laddus, mithai and dried fruits. The Sindhis from the province of Sindh typically eat a 7 vegetable stew with pooris (fried balloon bread) and halwa.

45 Min

DF

GF

NF

V

Autumn Stew

Here is a simple stew in which the sweetness of the yams balances nicely with the smokiness of coriander seeds and bitter fragrance of fenugreek leaves. It can either be enjoyed with rice or bread or on its own as a soup. Either way, it’s a heartwarming way to welcome autumn.

DF

GF

NF

V

Buckeye Bean Stew

A bean native to the United States, the yellow buckeye bean is extremely creamy, more like a classic turtle bean than anything else. Thought to be originally from Montana, it’s dense without being too intense in flavor.

60 Min

GF

NF

Diwali Vegetable Stew

Diwali is the time for indulgence and this stew with a rich base of ghee and chickpea flour provides just that.

60 Min

GF

NF

Kerala Stew

The fragrant coconut stews of Kerala are especially transporting and legendary — and we can create the same flavors in Houston with seasonal local vegetables.

95 Min

GF

NF

Malabar Mushroom Stew

This stew is a cross between a vindaloo and a xacuti (pronounced “shakuti”), both of which are fiery meat stews traditionally made with pork.

120 Min

GF

NF

Mushroom & Bean Stew

Try this stew using chestnut mushrooms and serve it with warm toasted sourdough bread. If you do not have garam masala — an aromatic finishing spice blend native to Indian cuisine — add a varying combination of ground cinnamon, cardamom, clove and nutmeg or mace.

DF

GF

NF

V

Mushroom Minestrone

In many versions of this soup, the beans are what create the magic in the minestrone, however, do use this recipe as a guide when making your own. Given the enormous popularity of new mushrooms on the market, try using your choice of mushrooms.

45 Min

DF

GF

NF

V

South Indian Vegetable Stew

Every home in South India has its own version of a vegetable coconut stew. Here is one using the bounty of spring vegetables but feel free to substitute different vegetables to suit the season.

120 Min

DF

GF

NF

V

Spring White Bean Asparagus Stew

This stew can be made with so many different root vegetables like potatoes, turnips, yellow beets and instead of asparagus, use fennel, kale, or spinach.

75 Min

GF

NF

Madras Chicken Wings

This recipe has been in slow development for almost 10 years and we are still tweaking it for perfection. There are two layers of masala for the marinade to get to well seasoned crispy wings!

120 Min

DF

GF

NF

V

Tamarind Chutney

Tamarind Chutney is an essential player in the glorious street foods of India called chaat that encompass sweet, salty, and spicy snacks.

90 Min

DF

GF

V

Almond Soup

20 Min

DF

GF

NF

V

Chilled Heirloom Tomato Soup

35 Min

GF

NF

Broccoli Soup

Here is a soup that elevates the vegetable to an elegant course, perfect when served with a holiday dinner.

60 Min

GF

NF

Buttermilk Soup

This soup is eaten more like a curry with rice. There are umpteen variations: some made with tomato, tamarind, coconut milk or buttermilk. It is usually eaten during summer months for lunch.

90 Min

GF

NF

Butternut Squash Soup

This soup, with a spice infusion and a pop thrown in for good measure, is soul satisfying in the middle of a cold winter!

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra