If you want to increase immunity in monsoon, then include this healthy soup from Odisha in your diet, note the easy recipe.

During monsoon, people generally suffer from cold and cough due to weak immunity. If you want to increase your immunity, then definitely include Ambila (Odisha’s Ambila) sweet and sour vegetable soup in your diet. The spices used in it are rich in antioxidants which protect the body from cold and cough in the changing weather.

Ingredients to make Odia Ambila Soup:

One and a half cup mixture of sweet potato, taro, pumpkin and radish, 2 tbsp tamarind pulp, 1 tsp mustard, 1 tsp cumin, 1 tsp fennel, 1 tsp fenugreek seeds and 1 tsp nigella, 2 dry red chillies, 10–12 curry leaves, a pinch of asafoetida, 1 tbsp jaggery, 1 tsp rice flour, 1 tbsp oil, half tsp turmeric. Powder, salt as per taste, 3 cups water

How to make Ambila Soup

• Step 1: To make Odia Ambila Soup, firstly, put the chopped root vegetables sweet potato, taro, pumpkin and radish in a pressure cooker. Now add turmeric powder, salt and 3 cups of water to it. Close the lid and cook on MDM flame for 2 whistles or till the vegetables become soft. But keep in mind that it should not be hugged immediately.
• Step 2: When the pressure of the cooker releases automatically, open it and cook on slow flame. Now add tamarind pulp and jaggery to it and mix. To make tamarind pulp, take lemon-sized tamarind in half a cup of tamarind water and mix the pulp well. Now, cook it on low flame for 3-4 minutes so that the rawness of the tamarind goes away and it mixes with the sweetness of the jaggery. If you want the soup to be a little thicker, add rice water solution and cook for one more minute. Now, take out the hot gram ambila in a bowl and keep aside till you prepare the tadka.
• Step 3: Now, heat oil in a small pan on medium flame. Now add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and nigella seeds and let the seeds crackle. Next, add dry red chilli, asafoetida and curry leaves. Fry for about 10 seconds until a nice aroma starts coming out. Now pour hot tadka over the prepared ambila. Cover the bowl immediately with a lid to preserve the aroma. Let it sit for a few minutes before serving.