Gundruk Sinki Soup
Double-fermented soup combining gundruk and sinki. Extra tangy, loaded with probiotics and nutrition.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- green chillies — 2 piece (chopped)
- Water — 3 cup (whole)
- Ginger — 1 inch (chopped)
- Tomato — 2 medium (chopped)
- Turmeric Powder — 0.5 tsp (whole)
- Garlic — 3 cloves (chopped)
- Sinki (Fermented Radish Root - Northeast) — 20 g (soaked)
- Gundruk (Fermented Leafy Green - Sikkim/Northeast) — 20 g (soaked)
- onion — 1 medium (chopped)
- salt (optional) (whole)
Tempering
- Cumin Seeds — 0.5 tsp (whole)
- methi seeds — 0.25 tsp (whole)
- Mustard Oil — 2 tbsp (whole)
Method
- Soak the gundruk and sinki separately in warm water for 10-15 minutes, then drain and gently squeeze out the excess water. Finely chop the onion, tomato, garlic, ginger and green chillies.
- Heat the mustard oil in a pot until it lightly smokes. Add the fenugreek and cumin seeds and let them crackle.
- Add the onion, garlic, ginger and green chillies and saute until golden. Stir in the turmeric, then add the tomato and cook until soft and pulpy.
- Add the drained gundruk and sinki and stir-fry for 2-3 minutes until fragrant. Pour in the water, add salt, bring to a boil, then cover and simmer for 8-10 minutes.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Common questions
- How many calories in one plate of Gundruk Sinki Soup?
- 69 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.