Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
4
Low
Nutrition per serving
Calories39.9 kcal (2%)
Total Fat0.6 g (1%)
Carbs8.3 g (3%)
Sugars3 g (3%)
Protein1.4 g (3%)
Sodium20.5 mg (1%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Grind or pound the garlic, cumin seeds, turmeric and peppercorns to a smooth paste along with a little water.
Step 2
Heat the coconut oil in a saucepan and add the asafoetida, mustard seeds and curry leaves. Stir and fry for a few seconds, then add the spice paste. Reduce the heat to low and fry the paste for 1-2 minutes. Tip in the mango and pour in 700ml (1 1/4 pints) water.
Step 3
Bring the soup to a simmer and cook for about 5 minutes. Just before serving, stir in the tamarind paste, tomatoes and coriander. Serve either on its own, or with a mound of fluffy rice.
Notes
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