Gujarati Saragva Nu Soup
Saragva nu soup simmers drumsticks with tomato, the pods scraped at the table for their pulp.
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35 mintotal
Prep 10 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Method
In a pressure cooker, add the chopped drumsticks, tomatoes, grated ginger, and a portion of the water. Cook for 3 whistles on medium heat.
Once the pressure releases, let the mixture cool. Use a blender to lightly pulse it, then pass it through a fine sieve. Press well to extract all the pulp and discard the fibrous drumstick bits.
In a small bowl, mix the gram flour with a splash of water to make a smooth, lump-free slurry.
In a heavy-bottomed pot, heat the ghee. Add the cumin seeds and let them splutter. Add the curry leaves and sauté for 10 seconds.
10 sec
Pour the strained drumstick-tomato extract into the pot. Stir in the gram flour slurry and the remaining water.
Bring the soup to a gentle boil. Add the salt and black pepper powder. Let it simmer for 5-7 minutes until the soup thickens slightly and the raw smell of besan disappears.
5–7 min
Turn off the heat, garnish with the fresh coriander, and serve hot.
How to tell it's done
A smooth, slightly thick, pale greenish-orange broth with a strong, earthy moringa flavor and a peppery kick.
Getting it right
Tip
Do not over-blend the cooked drumsticks, as grinding the seeds completely can make the soup slightly bitter. Just pulse enough to loosen the pulp.
What to serve it with
Serve piping hot in mugs as a comforting evening appetizer during winters or monsoons.
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