Tuesday, February 26, 2013

Ambula Charu (Sweet and Tangy Soup)

3 Cups water
2 Dried Mango (Ambula)
4 Tbs Jaggery (Guda)
1 Tsp Turmeric powder
1/2 Tsp Mustard seeds
1/4 tsp Asafoetida(hing)
1/2 Tsp Fennel seeds
1/4 Tsp Fenugreek seeds
1-2 Garlic cloves crushed
1 Dry red chili
Few fresh curry leaves
1-2 Tbs Vegetable oil
Salt to taste


Boil water in a medium saucepan. Add salt, dried mango, turmeric and jaggery to the water and boil for another 10 to 15 minutes.

Heat oil in a pan, add mustard seeds and as they splutter add  fennel seeds, fenugreek seeds, red chili  crushed garlic and curry leaves and stir fry for few seconds. Add asafeotida and turn off heat.
Add the tempering to the water and mix properly.
Serve hot with rice.