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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 2 minutes

• Source

  All Recipes

| 1. Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad). | 2. Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt. | 3. In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil. | 4. Serve hot. Garnish with chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups	boiling	0.0	0.0	0.0	0.0
bean sprout	1	cup		-	-	-	-
rice flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
buttermilk	1	cup		-	-	-	-
salt	to taste			-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
curry leaf	1	sprig		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cilantro	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.