Name: Oxus Tamarind & Coconut Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Servings: 4
Ingredients: 1 tablespoon curry powder; 2 teaspoons sambar masala*; 2 hot green chilies, seeded and chopped; 4 tablespoons vegetable oil, butter or ghee; 2 teaspoons black mustard seeds; 1 teaspoon fenugreek seeds; 8 curry leaves*; 2 cups chopped fresh cilantro; 1 onion, peeled and thinly sliced; 2 tablespoons sugar; 2 tablespoons tamarind paste; ½ cup rice flour, diluted in 2 cups water; 2 cups coconut milk, light cream or soybean milk*; ½ teaspoon freshly ground black pepper; 6 cups vegetable stock* or water; 2 tablespoons salt; 1 pound kohlrabi or butternut squash, peeled and diced (into 1-inch cubes); 1 cup red lentils (dal masoor)

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

The Oxus is the ancient Western name for the river Amu Darya (called Jayhun by the Arabs), one of the longest rivers in central Asia, running sixteen hundred miles from the Panj River in the Pamirs to the Aral Sea. In its upper course it borders Afghanistan, Tajikistan, Uzbekistan and Turkmenistan.

Ingredients

4 tablespoons vegetable oil, butter or ghee
2 teaspoons black mustard seeds

Method

Heat the oil in a heavy base, medium-sized, pot over medium heat until very hot. Add the mustard seeds and fenugreek seeds, and cook for 10 seconds until aromatic or the seeds stop crackling (keep a lid handy to stop seeds from flying out). Add the onion and stir-fry for 5 minutes. Add the curry leaves, curry powder, masala, chili, kohlrabi, and red lentils, and stir-fry

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of