Tamarind-Shukto Vegetable Soup
A light, tangy soup featuring seasonal vegetables in a tamarind-infused broth, offering a refreshing contrast to rich Bengali meals. This indian ready in about 40 minutes pairs Tamarind pulp, Water, slit Green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (diced pumpkin, raw banana, and yam) Mixed vegetables
- 1 tbsp Tamarind pulp
- 4 cups Water
- 2, slit Green chilies
- 1/2 tsp Cumin seeds
- 1 tbsp Mustard oil
- to taste Salt
- for garnish Fresh cilantro
Instructions
- Step 1: Soak 1 tbsp tamarind pulp in 1/4 cup warm water for 10 minutes, then strain to remove seeds and fibers.
- Step 2: Heat 1 tbsp mustard oil in a large pot over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 10 seconds.
- Step 3: Add 2 slit green chilies and cook for 30 seconds until aromatic. Add 2 cups diced mixed vegetables and stir for 1 minute.
- Step 4: Pour in 4 cups water, bring to a gentle boil, then reduce heat to low and simmer, covered, for 20 minutes until vegetables are tender.
- Step 5: Stir in the strained tamarind pulp and cook for 5 more minutes. Season with salt to taste.
- Step 6: Serve hot, garnished with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Shukto Vegetable Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind-Shukto Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind pulp from drying out.
Can I substitute ingredients in Tamarind-Shukto Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind-Shukto Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind-Shukto Vegetable Soup?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
