60 Min
GF
NF
Tamarind Soup
The province of Sindh, now entirely in Pakistan and the homeland of my parents, has its roots in the Indus valley civilization. For the people of Sindh, a community uprooted and dispersed by the Partition of 1947, cooking provided a vital connection to their homeland. Their kitchens, with their distinct recipes and ingredients, helped anchor them to the places they adopted as new homes. For most Sindhis, this tamarind fragrant soup, or Sindhi kadhi, as it is called, is synonymous with a lazy Sunday afternoon lunch. Usually eaten with steamed rice and sweet laddus, this was one of my favorite memories of growing up in a traditional Sindhi household. This soup has endless possibilities. The soup is light, yet the chickpea roux adds tremendous flavor but if you want to add meat, add 1 to 2 chicken legs along with the vegetables. Once the chicken has cooked, remove the pieces, pull the meat out and add it back to the soup.
The province of Sindh, now entirely in Pakistan and the homeland of my parents, has its roots in the Indus valley civilization. For the people of Sindh, a community uprooted and dispersed by the Partition of 1947, cooking provided a vital connection to their homeland. Their kitchens, with their distinct recipes and ingredients, helped anchor them to the places they adopted as new homes. For most Sindhis, this tamarind fragrant soup, or Sindhi kadhi, as it is called, is synonymous with a lazy Sunday afternoon lunch. Usually eaten with steamed rice and sweet laddus, this was one of my favorite memories of growing up in a traditional Sindhi household. This soup has endless possibilities. The soup is light, yet the chickpea roux adds tremendous flavor but if you want to add meat, add 1 to 2 chicken legs along with the vegetables. Once the chicken has cooked, remove the pieces, pull the meat out and add it back to the soup.
60 Minutes
6
Notes & Variations
- Traditionally, this soup has moringa drumsticks, cut into 4-inch segments, added to it. To enjoy them, you would have to suck the inside pulp out of them. Sounds messy, but it’s quite delicious.
- To replace dried tamarind with concentrate, use 2 tablespoons tamarind concentrate directly to the soup, after the vegetables have cooked through.
- Dried tamarind is a fruit that keeps giving. Every time you add water to the pulp, you will end up with more tamarind water. It can be used as a souring agent in stews and curries or to make drinks.
Notes & Variations
- Traditionally, this soup has moringa drumsticks, cut into 4-inch segments, added to it. To enjoy them, you would have to suck the inside pulp out of them. Sounds messy, but it’s quite delicious.
- To replace dried tamarind with concentrate, use 2 tablespoons tamarind concentrate directly to the soup, after the vegetables have cooked through.
- Dried tamarind is a fruit that keeps giving. Every time you add water to the pulp, you will end up with more tamarind water. It can be used as a souring agent in stews and curries or to make drinks.
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We're no strangers to tamarind.
Get acquainted by making the recipes below!
YOUR NEW INGREDIENT STAPLE
