Udupi Style Stone Soup

Ingredients

Udupi Style Stone Soup differs from the original Portuguese Sopa da pedra in terms of ingredients and spices used. While Sopa da pedra traditionally includes meat, Udupi Style Stone Soup is a vegetarian version that incorporates lentils and vegetables as the main components. The use of Udupi spices like mustard seeds, curry leaves, and tamarind gives the soup a distinct South Indian flavor. Additionally, the inclusion of coconut milk adds a creamy texture and a touch of sweetness to the Udupi version. We alse have the original recipe for Sopa da pedra, so you can check it out.

• 1 cup (200g) mixed vegetables (carrots, beans, peas, potatoes) 1 cup (200g) mixed vegetables (carrots, beans, peas, potatoes)
• 1/2 cup (100g) split pigeon peas (toor dal) 1/2 cup (100g) split pigeon peas (toor dal)
• 1/4 cup (50g) grated coconut 1/4 cup (50g) grated coconut
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small tomato, chopped 1 small tomato, chopped
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 22g, 5g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the split pigeon peas (toor dal) thoroughly and soak them in water for 30 minutes.
2. 2.
   In a pressure cooker, add the soaked pigeon peas, mixed vegetables, turmeric powder, and salt. Cook for 3-4 whistles or until the dal and vegetables are tender.
3. 3.
   In a blender, grind the grated coconut with a little water to make a smooth paste.
4. 4.
   Heat vegetable oil in a large pot or kadai over medium heat. Add mustard seeds and let them splutter.
5. 5.
   Add curry leaves, chopped onion, and minced garlic. Sauté until the onion turns golden brown.
6. 6.
   Add chopped tomato and cook until it becomes soft and mushy.
7. 7.
   Add the cooked pigeon peas and vegetables to the pot along with the tamarind paste and red chili powder. Mix well.
8. 8.
   Add the coconut paste and stir to combine. Adjust the consistency by adding water if needed.
9. 9.
   Simmer the soup for 10-15 minutes on low heat, allowing the flavors to meld together.
10. 10.
    Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Lentils (toor dal) — Soaking the lentils before cooking helps in reducing the cooking time and ensures they cook evenly.
• Tamarind paste — If tamarind paste is not available, soak a small piece of tamarind in warm water and extract the pulp to use in the recipe.
• Coconut milk — If fresh coconut is not available, you can use canned coconut milk as a substitute. Dilute it with water if needed.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the soup with steamed rice or crusty bread for a complete meal.
• Adjust the consistency of the soup by adding more water if you prefer a thinner consistency.
• Experiment with different vegetables based on seasonal availability for a variety of flavors.
• To enhance the aroma, temper the soup with ghee-roasted cumin seeds before serving.

Serving advice

Serve Udupi Style Stone Soup hot in individual bowls. Accompany it with steamed rice or enjoy it with a side of crispy papadums for a satisfying meal.

Presentation advice

Garnish each bowl of Udupi Style Stone Soup with a sprig of fresh coriander leaves to add a pop of color. Serve it in traditional earthenware bowls or rustic ceramic bowls to enhance the visual appeal.