Name: Chinchecha Saar (Maharashtrian Style Cold Tamarind Soup ) recipe by Madhuli Ajay at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: I lemon sized ball of freshly harvested Tamarind (cover, seeds removed and cleaned); 1/2 cup warm water for soaking the tamarind; 2-3 tablespoon grated jaggery; Salt to taste; 2 tablespoon roasted sesame powder; 2-2 1/2 cups water; 1 tablespoon ghee; 1 teaspoon cumin seeds (jeera); 1/2 teaspoon Hing (Asafoetida); 7-8 Curry leaves; 2 dry Red chilles cut into pieces

ABOUT Chinchecha Saar (Maharashtrian Style Cold Tamarind Soup ) RECIPE

A tangy, no-cook, cold Maharashtrian style soup made using freshly harvested Tamarind. This super easy, delicious soup is also a great summer cooler. There is hardly any recipe for the saar and you can adjust the ingredients to suit your taste.

Ingredients Serving: 2

I lemon sized ball of freshly harvested Tamarind (cover, seeds removed and cleaned)
1/2 cup warm water for soaking the tamarind
2-3 tablespoon grated jaggery
Salt to taste
2 tablespoon roasted sesame powder
2-2 1/2 cups water
1 tablespoon ghee
1 teaspoon cumin seeds (jeera)
1/2 teaspoon Hing (Asafoetida)
7-8 Curry leaves
2 dry Red chilles cut into pieces

Instructions

Soak the tamarind in warm water for 30 minutes. Squeeze out the pulp as far as possible. Discard the fibres and pith.
Mix the tamarind pulp with water. (water proportion may vary depending on the sourness of the tamarind)
Add the jaggery and salt and mix till it dissolves.
Add the roasted sesame powder.
In a small pan, heat the ghee.
Add the cumin seeds and once they sizzle, add the curry leaves and red chillies.
Take off the heat and add the hing.
Pour this tempering over the Tamarind saar/soup.
Mix well and serve cold.

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