Spicy Soup

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Spicy Soup

 

1 big onion, sliced or chopped

1 tablespoon tamarind paste

1/4 teaspoon turmeric powder

2 teaspoon paprika or any other kind of red chili powder or even chili

flakes

1 teaspoon rice powder or tapioca or corn starch

3 teaspoons salt

2 teaspoons brown sugar

2 teaspoons sambar powder, optional

1 tablespoon oil, vegetable or any kind

*1 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds, optional

2 to 3 dry red chillies, optional

 

Chop or slice the onion and keep aside. Heat the oil and add the mustard

seeds. After they pop add the optional chillies and fenugreek seeds and give

it a fry.

Now add the onion, turmeric powder.

Give it a fry and cover and cook on medium heat. Give it a fry every min or

so. Fry till the onion is cooked (when it easily breaks apart and becomes

transparent).

Mix the tamarind paste in a cup of water and add it to the onions and bring

it to a boil. Add the red chili powder, remaining salt, optional sambar

powder and the brown sugar.

Next dissolve the rice powder in a tablespoon of water and add this to the

boiling tamarind water. The rice powder thickens the soup.

Bring everything to one last boil and remove from heat.

Tip: Taste a teaspoon of the soup at the end and if more salt, chili powder,

brown sugar or tamarind is needed it can always be added at any point.

If the soup is still hot and you want to add more salt and tamarind, just

add a teaspoon or more of tamarind paste and salt directly into the soup and

stir well. It will dissolve for the heat of the soup.

If the soup is cold then dissolve the tamarind paste in a tablespoon of

water and add it to the soup along with the required salt and bring it to a

boil again so there is no smell of raw tamarind from the paste.

This soup goes well mixed in with plain white cooked rice along with *deep

fried wafers called papads.