vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Chincheche Saar Tamarind Saar Soup

Lamb Leg Roast Curry

Lamb Leg Roast Curry

A whole leg of lamb is marinated with Indian flavors cover it with silver foil and cooked...

Bitter Melon Curry With Coconut Milk

Bitter Melon Curry With Coconut Milk

A super delicious Kerala style bitter melon curry with coconut milk is so tasty and quit...

FISH WITH GREEN MANGO

Fish With Green Mango

This is traditional of bengali fish recipe Aam Shol or Murrel fish with Green Mango....

Kadai Paneer

Kadai Paneer

Kadai Paneer is one of the irresistible and aromatic dishes that is prepared in most Dhab...

Yam Masiyal

Yam Masiyal

Yam Masiyal known for its mashyness is cooked along with boiled toovar dal. It has the fl...

YOGURT CURRY- PLAIN SWEET KADHI

Yogurt Curry- Plain Sweet Kadhi

Plain sweet kadhi is a yummy Gujarati dish. Buttermilk tempered with mustard seeds, cumin...

Chincheche Saar Tamarind Saar Soup Recipe, Imli Khatti , How To Make Chincheche Saar Tamarind Saar Soup Recipe

Tamarind Saar/ Soup called Chincheche Saar in Marathi is similar to rasam. It is made with tamarind juice, spices, sweetened with little sugar or jaggery and seasoned with a flavourful tadka.

Chincheche  Saar   or  Tamarind Saar  soup  in Marathi is very similar to the taste of rasam from southern India. The Chincheche saar is made from tamarind juice, spices, sweetened with little sugar or jaggery and seasoned with a flavourful tadka. Read More..

About Recipe

Chinthapandu pulusu, Puli kulambu, ?Tentool Tetul thok

How to make CHINCHECHE SAAR TAMARIND SAAR SOUP

(5 ratings)
3 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
CHINCHECHE SAAR TAMARIND SAAR SOUP
Author : Vahchef
Main Ingredient : Tamarind
Servings : 2 persons
Published date : March 23, 2019


Ingredients used in CHINCHECHE SAAR TAMARIND SAAR SOUP
• Red chili powder - 1/2 tea spoon.
• Black pepper powder - 1/4 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Hing (asafoetida) - pinch.
• Salt - to taste.
• Oil - 2 teaspoons.
• Green chilies - 3-4 numbers.
• Garlic cloves - 5-6 cloves.
• Ginger chopped - 1 tea spoon.
• Onions chopped - 1 number.
• Curry leaves - 2-3 springs.
• Garam masala powder - pinch.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Tamarind juice - 1 cup.
• Sugar - pinch.
• Fresh grated coconut - 1 tea spoon.
Method:
  • Soak the tamarind in some hot water for half hour. Add 4 cups of water to this and mix it well to make tamarind juice.
  • Heat oil in a pan for tempering, add mustard seeds. When the mustard seeds splutter, add the cumin seeds, curry leaves and chopped onions and saute them till onion are transparent.
  • Add paste of ginger, garlic, coriander leaves and green chilies and mix it well.
  • In the same pan, add pinch of hing, turmeric powder, black pepper powder, red chili powder, pinch of garam masala and saute in low flame.
  • Add one cup of tamarind juice, salt, pinch of sugar and bring it to a boil. Taste and adjust seasoning.
  • Boil well until the froth disappears, add one teaspoon of fresh grated coconut and cook it on low flame for about 2 minutes.

The Chincheche saar is ready to be served.






Cooking with images ?Chincha Ammbaa, Tamarind launji, Hunase Hannu Huli Huli





Articles


Chincheche  Saar   or  Tamarind Saar  soup  in Marathi is very similar to the taste of rasam from southern India. The Chincheche saar is made from tamarind juice, spices, sweetened with little sugar or jaggery and seasoned with a flavourful tadka. Chincheche Saar is a typical khatta meeta, spicy thin stew prepared with tamarind extract as main ingredient and without lentils. The dish is very simple to prepare and fast to cook. It’s an excellent appetizer and can be served with hot rice. Saar, Saaru or Chaaru are all different names called for the popular dish Rasam from Tamil Nadu.  This is a popular Indian soup traditionally prepared using tamarind juice as base, or tomatoes and then adding chilli powder, pepper, cumin and other spices as seasonings.

Chincheche Saar Tamarind Saar Soup

There are also other varieties or rasam or saaru where lentils are nicely mashed and added to. Saar has a distinct taste in comparison to Sambar due to its own seasoning ingredients and is usually fluid in consistency. The tamarind juice is diluted in some water and boiled well with the spices and jaggery to give a little sweetness to the soup. Some fresh grated coconut is added at the end of the cooking process giving a final touch and enhances the flavours of the dish.

This type of Chincheche Saar is especially made in Maharashtra, Konkan and north Karnataka regions. Tamarind Saar accompanied with white rice is light, refreshing and nutritious. The combination of the ingredients in this recipe gives it a bland and cooling effect to our body. The crux of this dish is the manner in which the ingredients are nicely blended with each other and the bringing out the sweetness of tamarind by boiling it nicely. The trick of making a mouth-watering, flavourful Tamarind Saar is putting the right amount of spices, salt and sugar. Most of the coastal belt dishes contain coconut as the main ingredient, but a very few dishes like Tomato Saar does not contain coconut or tamarind. Similarly in Southern India, Dal is a very popular and a must ingredient almost used every day.

This humble dal which is made watery to a thin consistency, seasoned with mustard, curry leaves and garlic is called a 'Saar' which is a close cousin of the Rasam. 'Saar's can be of various types depending on the ingredients that go into it. Tamarind is extensively used in south East Asian and Indian cooking to flavour a variety of curries, chutneys and stews. It has a unique sweet and sour flavour. The sweet and sour taste of tamarind blends well with hot spices like chillies giving a sour element to the overall taste.

It is also used to add tartness and darken the colouring of a dish. The taste of sourness comes in many flavours and nuances. The soft fruity acidity of tamarind provides a harmonious acid counterpoint for the richness of coconut milk in the curries of southern Indian and South -East Asian cuisines. Tamarind pulp is essential for the South Indian coconut and mint chutney that accompanies idli, dosa or vada. In dishes of sweet-sour flavours where the fragrant palm sugar provides the sweet profile, tamarind rather than vinegar gives the right tone of sourness.

Tamarind's flavour takes centre stage in the myriad sour, soupy dishes of these hot climates. South Indian cuisine features a raft of watery spiced "soups" called rasam in which tamarind provides the distinctive tangy sharpness. In Andhra Pradesh, a soupy, sour stew of fish (Chapala pulusu) or shrimps (royyala pulusu) or meat (chicken pulusu) is often regarded a delicacy in which the tamarind pulp is most preferred. Tamarind is valued not only as a cooking ingredient, but also for its properties as a cooling and cleansing agent for the body, particularly for the liver and kidneys. Indeed, the Burmese believe that the body can cooled in hot weather simply by sitting under the tamarind tree. Tamarind pulp is made into a cordial base which is diluted with icy water for a very refreshing drink.

This light broth is not only a treat to the mouth but also has medicinal values. To prepare this mouth-watering, delicious, and flavourful Chincheche Saar, firstly soak the tamarind in some hot water for half hour. Add 4 cups of water to this and mix it well to make tamarind juice. In little oil in a pan for tempering, add mustard seeds. When the mustard seeds splutter, add the cumin seeds, curry leaves and chopped onions. Add paste of ginger, garlic, coriander leaves and green chillies and sauté well.

Add pinch of hing, turmeric powder, black pepper pd, red chilli powder and pinch of garam masala and sauté in low flame. Add one cup of tamarind juice, salt, pinch of sugar and bring it to a boil. Taste and adjust seasoning. Boil well until the froth disappears and add one tsp of fresh grated coconut and mix well and simmer for 2 mins. The Chincheche saar is ready to be served. Serve hot with steamed rice.

Tips: The main trick in getting the flavours is adding the right amount of salt and sugar. Dilute the tamarind juice with water if it’s too thick. Well, I am sure most of us would love this recipe because it’s very light. If you've had a heavy lunch/dinner at your favourite restaurant, then this is perfect for you, a fragrant concoction, irresistible, satisfying and divine. Just try this recipe, as you’ll surely enjoy the flavours. Click on the link to view the making of this dish:

https://www.vahrehvah.com/chincheche-saar-tamarind-saar-soup

Enjoy Cooking!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

IGI567890 Posted on Thu Aug 23 2012

Hurray !!! Again... finally i made it

Reply 0 - Replies
profile image

Burns…doesn't it? Posted on Thu Aug 23 2012

curry leaves are like little grenades

Reply 0 - Replies
profile image

Jumi Ramirez Posted on Thu Aug 23 2012

Love tamarind! Will make this soon

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter