Though very common in J&K, Himachal, and Uttarakhand; Amarphal was not that common in the region I grew up. While growing up always wondered why is it called so and came up with my own reasoning "It makes you Amar (immortal)".
Recently saw this fruit while doing my grocery shopping and childhood memories came back.
I immediately picked up some, came home, and started looking for some recipes. I found one and twisted it to my taste.
Black Rice Amarphal / Tendu Phal / Khurma / Persimmons Soup
Black Rice Amarphal Soup
Cuisine - American
Course – Soup
Active Time – 40 minutes
Total Time - 50 minutes
Servings – 3
Ingredients:
1 cup Earthaholic Black Rice
1 ½ cups water
3 cups vegetable stock
2 Amarphal / Persimmons
¼ teaspoon cardamom powder
¼ teaspoon ginger powder
¼ teaspoon cumin powder
½ teaspoon sriracha seasoning
½ teaspoon oregano
Salt as per taste
Let's get started
Wash and rinse the Earthaholic Black Rice.
Remove the seeds of Amarphal/persimmons and cut them into pieces.
In a saucepan add washed black rice and water, and cook on high flame until it boils. Once it starts boiling, simmer the flame and cover the saucepan and cook for a few minutes until the water is completely absorbed. Once cooked keep it aside.
Meanwhile, in another saucepan add vegetable stock along with Amarphal/persimmons and cook covered until Amarphal gets soft.
Now add cardamom powder, ginger powder, cumin powder, oregano, and sriracha powder and cook for about 1 minute, turn off the flame and let it cool completely.
In a blender add the cooled mixture and blend it smooth.
Pour the soup back into the saucepan, stir in the cooked black rice add salt, and serve it hot or warm as per your choice.
Tips
You can substitute Sriracha seasoning with chili-garlic sauce or cayenne pepper or traditional chili powder.
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