This is a typical south Indian dish from ages. When I was a kid hand-picked fresh raw jack fruit from farmyard was used in making of this dish at my grandparents’ house and nothing can beat that taste. The stew is very soothing not very thick you may enjoy as bowl of your soup or serve with rice and curry. To obtain the broth which is used in making of this stew please visit the link .
- 2 ½ cups broth (approx. 450 ml)
- ½ tsp chili powder
- ½ cup coconut cream (tea cup size)
- 1 tbsp tamarind paste
- 1 tbsp oil
- 3 cloves garlic crushed
- Salt to taste
Step 1: Heat oil in a sauce pan. Add crushed garlic and sauce till light brown. Add broth, chili powder, tamarind and stir and cover the lid. cook for 3 minutes.
Step 2: Add coconut cream and continue to boil for another two minutes or until you reach desired consistency. Add required salt, taste it before adding as salt is already used in broth and turn off. Garnish with coriander leaves.
- Serve hot with steamed rice.
- As I always say adjust spices based on your preference.
- Skip coconut cream and add half tsp pepper powder. Garnish with spring onion greens or lemon grass whichever you prefer this makes your yummy soothing soup.