I have already introduced sothy in a
few posts earlier. This is a vegetarian version with some vegetables.
It is a very versatile soup. I puree it at the end to get a thick
soup. It is not necessary to puree it. Sothy can be served as an
accompaniment to many dishes. You add some instant noodles to it,
you get a delicious vegetable noodle soup.
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| Sothy with vegetables and tamarind (sour soup) |
Recipe summary
ForSothy with vegetables and tamarind
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
1. In a large frying pan heat up 2 tablespoon vegetable oil. When the oil is hot reduce the heat to low. Add ½ tsp mustard seeds.
2. After mustard seed crackles add 1 tsp cumin seeds, ½ teaspoon fennel seeds and ¼ tsp fenugreek seeds. Continue frying for 30 seconds.
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| Ingredients |
3. Add 3 dry chillies broken into small pieces and fry for 30 seconds.
4. Add 1 onion, coarsely chopped and fry for 10 minutes.
5. Add 1 green chili, sliced, 2 garlic cloves, sliced and 10 curry leaves, chopped and fry for 1 minute.
6. Add 50 gram carrot, sliced into bite size pieces, 50 gram cabbage, shredded into big pieces and 50 gram green beans, sliced into half inch pieces and fry for 5 minutes.
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| Sothy with vegetables and tamarind (sour soup) |
7. Add ¼ teaspoon turmeric powder and 1 ½ litre water. Bring to a boil. Reduce the heat to medium.
8. Add juice extracted from 50 gram raw tamarind with seed and 1 tsp salt.
9. Let it simmer covered for 10 minutes.
10. Add ½ cup coconut milk. Simmer for 3 minutes.
11. Taste for seasoning and adjust.
Sothy with vegetables and tamarind is ready.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
main
50 gram carrot, sliced into bite size
pieces
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| Carrot French beans and cabbage |
50 gram green beans, sliced into half
inch pieces
Others
1 onion, coarsely chopped
2 garlic cloves, sliced
1 green chili, sliced
10 curry leaves, chopped
3 dry chillies broken into small
pieces
50 gram raw tamarind with seed
½ cup coconut milk
1 ½ litre water
2 tablespoon vegetable oil
1 tsp salt
1 tsp salt
Spices
¼ teaspoon turmeric
1 teaspoon cumin
½ teaspoon fennel seeds
¼ teaspoon fenugreek seeds
¼ teaspoon pepper corn
½ teaspoon mustard seeds
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| Ingredients for Sothy with vegetables and tamarind |
Extract juice from the tamarind, after
soaking it for 10 minutes in warm water. Strain and discard the
solids. When you add the juice for the first time only use about half
the quantity. At the end after tasting it you can add more if you
like. The quantity mentioned here is for a strong tamarind flavour.
It will be sour. You can adjust according to your taste.
If you do not like the taste of
tamarind, you can substitute it with one tablespoon of lime juice. It
will also taste good.
Method
In a large frying
pan heat up the oil. When the oil is hot reduce the heat to low. Add
mustard seeds.
After it crackles add cumin, fennel and fenugreek seeds.
Continue frying for 30 seconds.
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| Frying mustard seeds |
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| Adding cumin , fennel seeds pepper corn and fenugreek seeds |
Add dry chilli and fry for 30 seconds.
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| Adding dry chili |
Add onion and fry for 10 minutes.
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| Adding onion |
Add green chili and garlic curry leaves
and fry for 1 minute.
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| Adding green chili |
Add vegetables and fry for 5 minutes.
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| Adding vegetables |
Add turmeric powder and water. Bring to
a boil. Reduce the heat to medium.
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| Adding water and turmeric powder |
Add tamarind and salt.
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| Adding tamarind juice and salt |
Let it simmer covered for 10 minutes.
Add coconut milk. Simmer for
3 minutes.
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| Adding coconut milk |
Taste for seasoning and adjust.
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| Sothy is ready |
Sothy is ready. You can puree it, if
you like a thick soup.
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| Sothy with vegetables and tamarind (sour soup) |
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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