Bean Sprouts Soup
A mild and healthy warm soup prepared in Western India, good for people recovering from illness and babies too.
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4 cups boiling water
1 cup bean sprouts (moth)
1 tablespoon rice flour
1 cup buttermilk
salt to taste
1 teaspoon white sugar
1 sprig fresh curry leaves
1 tablespoon vegetable oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 teaspoon chopped fresh coriander
- Pour water into a pan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled moth for a salad).
- Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
- In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
- Serve hot. Garnish with chopped coriander.
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