| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 50 | 3g | 2g | 6g |
| sugars | fibre | protein | salt |
| 2g | 1g | 1g | 0.30g |
Growing up in California with Gujarati roots, my love for food has always been a vibrant mix of cultures, and this Kudampuli Charu (Pot Tamarind Soup) is a perfect reflection of that synergy. This soup, a delightful concoction of tangy kudampuli and aromatic spices, transports me back to family gatherings where the air was thick with the scent of tamarind and curry leaves. Every time I make this recipe, I’m wrapped in a warm embrace of nostalgia, reminding me of simpler times filled with love and laughter.
Health Benefits of Kudampuli Charu
Beyond its tantalizing flavor, Kudampuli Charu is packed with health benefits. Kudampuli, also known as Malabar tamarind, is known for its ability to aid digestion and promote weight loss. It’s rich in hydroxycitric acid (HCA), which has been studied for its potential to help reduce fat storage in the body. The addition of turmeric and fenugreek seeds adds an anti-inflammatory and antioxidant boost, making this soup not just delicious, but incredibly nourishing.
Perfect Pairings
This Kudampuli Charu pairs beautifully with a side of steamed basmati rice or even quinoa for a modern twist. It also complements grilled fish or a simple cucumber salad, enhancing the overall meal with its complex flavors. If you enjoy soups with a tangy kick, you might also love trying out Tom Yum Soup or even a traditional Rasam, both of which share similar flavor profiles.
Overall, this recipe is more than just a meal—it’s a bridge between past and present, tradition and innovation. I hope you enjoy making and savoring Kudampuli Charu as much as I do. It’s a little piece of my heritage, lovingly shared from my kitchen to yours.
What You’ll Need
- 1 cup Kudampuli (Pot Tamarind), soaked in water
- 4 cups water
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2 dried red chilies
- 10-12 curry leaves
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon jaggery (or brown sugar)
- Salt to taste
Method
Step One
Drain the soaked Kudampuli (Pot Tamarind) and set aside. Ensure it is soft and pliable.
Step Two
In a pot, bring 4 cups of water to a boil. Add the drained Kudampuli and let it simmer for about 10-15 minutes, allowing the flavors to infuse.
Step Three
While the Kudampuli is simmering, heat 1 tablespoon of coconut oil in a small pan over medium heat.
Step Four
Add 1 teaspoon of mustard seeds to the hot coconut oil. Let them splutter.
Step Five
Add 1 teaspoon of fenugreek seeds, 2 dried red chilies, and 10-12 curry leaves to the pan. Sauté for a few seconds until fragrant.
Step Six
Add the chopped onion to the pan and sauté until it turns golden brown.
Step Seven
Stir in the chopped tomato and cook until the tomato becomes soft and mushy.
Step Eight
Add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder to the pan. Mix well to combine.
Step Nine
Transfer the sautéed mixture into the pot with the simmering Kudampuli and water. Mix well.
Step Ten
Add 1 tablespoon of jaggery (or brown sugar) and salt to taste. Let the soup simmer for an additional 10 minutes. Adjust seasoning as needed.
Step Eleven
Turn off the heat and let the soup rest for a few minutes to allow the flavors to meld together. Serve hot.
