Please connect to Internet to continue
Preparation Time : 10
Cook Time : 15
Total Time : 25
Water 3 cups
Tamarind pulp 1 tbsp
Chopped pineapple 1 cups
Oil 1/2 tbsp
Sliced garlic cloves 1 tbsp
Shallots chopped 2 nos
Cherry tomatoes sliced 1/4 cups
Soy sauce 1 1/2 tbsp
Sugar/jaggery (optional) 1/2 tsp
Salt to taste 1 1/2 tsp
Bean sprouts 1 cups
fresh coriander leaves chopped 3-4 tbsp
Chopped fresh red chilli/chilli flakes 1 nos
Take 1/2 cup of water and mix tamarind pulp to it.Keep aside to be used later.
Heat a pot over medium heat and add oil to it.
Add garlic and fry until the garlic is golden brown,make sure not to burn the garlic.
Add the shallots to the pot and fry until soft and translucent.
When onions turns translucent add half of the sliced cherry tomatoes and cook for a couple of minutes, until they turn mushy and soft.
When tomatoes are cooked add the remaining 2 1/2 cups of water to the pot along with 1/2 cup of tamarind mix water.
Pour in soy sauce,salt to taste,(am not adding sugar as pineapple am using is sweet enough to balance the sourness of tamarind.If you are using than add at this stage),bring the mixture to boil.
After first boil lower the flame and add chopped pineapple.Now simmer for 3-4 minutes and turn off the flame.
Add the remaining sliced tomatoes and bean sprouts to the pot.
Serve the soup into bowls and garnish with sliced chilli and fresh coriander.
Please Login to comment