Kottambari saaru (Coriander-tamarind soup)

This can be served as a soup or as an accompaniment to rice. Very simple yet so flavorful, this is an easy-peasy recipe for a lazy day using common kitchen ingredients.

Cup measurement used – standard 1 cup = 240 ml

Serves 3

Ingredients:

Chopped coriander leaves 1 cup

Green chillies 2

Tamarind 1.5 tsp

Jaggery 1 tbsp

Water 2 cups

Tempering:

Oil 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Dry red chilli 1

Curry leaves a sprig

Asafetida a pinch

Method:

Soak tamarind in ¼ cup water and set it aside for at least 10 minutes. Grind coriander leaves and green chillies along with ¼ cup water into a fine paste. In a vessel, prepare tempering by heating oil and spluttering mustard, cumin, curry leaves, dry red chilli and asafetida. Add the coriander and green chili paste and add 2 cups of water and bring it to a boil. Now squeeze the tamarind in the soaked water and add it to the boiling mixture. Add jaggery and salt and let it simmer for 5 minutes. Turn off the heat and serve.